Wasabia japonica
Wasabia japonica, commonly known as wasabi, is a plant species in the Brassicaceae family, which also includes cabbage, horseradish, and mustard. Native to Japan, it is best known for its use in Japanese cuisine as a condiment for sushi and sashimi.
Cultivation[edit | edit source]
Wasabia japonica is notoriously difficult to cultivate, requiring specific conditions to grow. It thrives in a humid, cool climate with temperatures between 8 and 20 degrees Celsius. The plant prefers a shady environment and clean, running water.
Culinary Use[edit | edit source]
In Japanese cuisine, wasabi is used as a condiment, often served with sushi and sashimi. It is also used in a variety of other dishes, such as soba noodles and donburi. The plant's leaves can be eaten fresh, while the stem, or rhizome, is grated to make wasabi paste.
Health Benefits[edit | edit source]
Wasabia japonica is rich in isothiocyanates, compounds that have been shown to have anti-inflammatory, anti-microbial, and anti-cancer properties. It is also a source of vitamin C and calcium.
See Also[edit | edit source]
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Contributors: Prab R. Tumpati, MD
