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Wasabi

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Wasabi

Ingredients: Wasabi

A perennial herb that is often ground to become a paste. It is pungent and spicy in flavor. 

Because the Wasabia japonica plant is difficult to grow, “faux wasabi” created from a mix of horseradish, mustard, and green food coloring, accounts for as much as 99% of wasabi sold in the United States and an estimated 95% sold in Japan.  

Authentic wasabi is used to help treat dysentery, cholera, and typhoid.

“The Traditional and the Modern: The History of Japanese Food and Culture in Oregon and How It Did and Did Not Integrate with American Food Culture” by David P. Conklin (2009) https://pdxscholar.library.pdx.edu/cgi/viewcontent.cgi?article=4795&context=open_access_etds

“Wasabi—Japanese Horseradish” by T. Sultana and G. Savage (2008) https://www.banglajol.info/index.php/BJSIR/article/view/2234

“The Wasabi Sushi Restaurants Serve Is Pretty Much Never Actual Wasabi” by Roberto A. Ferdman 

https://www.washingtonpost.com/news/wonk/wp/2014/10/15/why-the-wasabi-sushi-restaurants-serve-is-almost-never-actual-wasabi

“What is Real Wasabi and Why You’ve Probably Never Eaten It” by Lindsay Mattison (2019)

https://www.mashed.com/159196/what-is-real-wasabi-and-why-youve-probably-never-eaten-it

“What is Wasabi?” by Mandy Naglich (2020) https://www.tasteofhome.com/article/what-is-wasabi

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