Wasabi is part of the Brassicaceae family, which also contains horseradish, radishes, and mustard. It is an herb growing up to 20–75 cm high, glabrous or sparsely pilose on the upper parts. Wasabi can be grown in two main ways, either in flooded fields or in soil based mediums. Wasabi root has very unique nutritional and health benefits. Wasabi root is traditionally used as an herb and flavoring agent for condiments and in various dishes. Wasabi adds a unique flavor, heat and greenish color to foods and, thus, it is a highly valued plant in Japanese cuisine.
| Name | Wasabi |
|---|---|
| Scientific Name | Wasabia japonica |
| Native | Japan, Korea, Russia (Far East) and North China |
| Common/English Name | Cultivated Wasabi, Japanese Horseradish, Wasabi |
| Name in Other Languages | Brazil : Rabanete Japones Swedish : Japansk Pepparrot Chinese : Kuai Jing Shan Yu Cai Spanish : Rabanete Japonês Dutch : Bergstokroos German : Bergstockrose Hungarian : Vaszabi Italian : Wasabi French : Raifort Du Japon Korean : Wasabi Russian : Vasabi Czech : Wasabi japonská Slovašcina : Wasabi Danish : Japansk Peberrod Esperanto : Vasabio Japanese : seiyō wasabi |
| Plant Growth Habit | Small herb |
| Growing Climate | Grows best in a humid and damp, temperate environment. |
| Soil | Requires loose, very organic-rich, and moist to wet soil |
| Plant Size | 20–75 cm high |
| Rhizome Shape & Size | Firm, cylindrical, about 4 to 8 inches in length and about 1.5 to 2 inches in diameter |
| Rhizome Color | Green |
| Flesh | Pale, lime green flesh |
| Rhizome Flavor | Hot or spicy flavor |
| Rhizome Taste | Strong, spicy taste |
| Stem | Erect or decumbent, simple, fleshy, to 3 cm in diameter |
| Leaf | Basal leaves rosulate; petiole usually 10–20 cm long and dilated at the base. The leaf blade is cordate or reniform, usually 6–20 cm wide by 6–18 cm long base cordate, margin dentate, denticulate, shallowly crenate, repand or subentire, apex rounded or obtuse.
Middle cauline leaves with petioles 1–6 cm; leaf blade broadly ovate to ovate- cordate, 1.5–6 × 2–6 cm, palmately veined, base and margin as in basal leaves, apex acute. |
| Flower | White, bracteate, arranged on racemes, with ascending sepal, cruciform and obovate petals, perfect septum, elongate styles and simple stigma. |
| Fruit | Linear, 1–2 cm × 1.5–2 mm, terete, torulose. |
| Seed | 6–8, oblong, plump, 2–3 × 1–1.5 mm. |
| Varieties/Types |
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| Major Nutrition | Vitamin C (Ascorbic acid) 54.5 mg (60.56%) Vitamin B6 (Pyridoxine) 0.356 mg (27.38%) Total dietary Fiber 10.1 g (26.58%) Carbohydrate 30.6 g (23.54%) Copper, Cu 0.201 mg (22.33%) Manganese, Mn 0.508 mg (22.09%) Magnesium, Mg 90 mg (21.43%) Zinc, Zn 2.11 mg (19.18%) Iron, Fe 1.34 mg (16.75%) Calcium, Ca 166 mg (16.60%) Potassium, K 738 mg (15.70%) Phosphorus, P 104 mg (14.86%) Vitamin B1 (Thiamin) 0.17 mg (14.17%) Protein 6.24 g (12.48%) Vitamin B2 (Riboflavin) 0.148 mg (11.38%) |
| Health Benefits |
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| Calories in 1cup (130gm) | 142 Kcal |