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

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

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

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

• Japanese cuisine
• Brassicaceae
• Isothiocyanate

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