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Created page with "thumb|right|''Wasabi'' '''Wasabi''' is a plant of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also calle..."
[[File:Wasabia japonica 4.JPG|thumb|right|''Wasabi'']]
'''Wasabi''' is a plant of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish,<ref name="int"/> although horseradish is a different plant (which is generally used as a substitute for wasabi, due to the scarcity of the wasabi plant). Its stem is used as a condiment and has an extremely strong pungency more akin to hot mustard than the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan.
== Uses ==
*Wasabi is generally sold either as a stem, which must be very finely grated before use, as dried powder in large quantities, or as a ready-to-use paste in tubes similar to travel toothpaste tubes. Because it grows mostly submerged, it is a common misconception to refer to the part used for wasabi as a root or sometimes even a rhizome: it is in fact the stem<ref name="uses"/> of the plant, with the characteristic leaf scar where old leaves fell off or were collected.
*Fresh wasabi leaves can be eaten, having the spicy flavor of wasabi stems.
*Legumes (peanuts, soybeans, or peas) may be roasted or fried, then coated with wasabi powder mixed with sugar, salt, or oil and eaten as a crunchy
snack.
== References ==
<references>
<ref name="int">[http://www.theplantlist.org/tpl1.1/record/kew-2805492 "Eutrema japonicum (Miq.) Koidz.". The Plant List. Retrieved 9 August 2016.]</ref>
<ref name="uses">[http://www.shimawasabi.com.au/Using%20Fresh%20Wasabi.html "Preparing, Using and Storing Fresh Wasabi"]</ref>
</references>
== External Links ==
*[https://en.wikipedia.org/wiki/Wasabi Wasabi]
[[Category:Herbs]]
'''Wasabi''' is a plant of the Brassicaceae family, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish,<ref name="int"/> although horseradish is a different plant (which is generally used as a substitute for wasabi, due to the scarcity of the wasabi plant). Its stem is used as a condiment and has an extremely strong pungency more akin to hot mustard than the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan.
== Uses ==
*Wasabi is generally sold either as a stem, which must be very finely grated before use, as dried powder in large quantities, or as a ready-to-use paste in tubes similar to travel toothpaste tubes. Because it grows mostly submerged, it is a common misconception to refer to the part used for wasabi as a root or sometimes even a rhizome: it is in fact the stem<ref name="uses"/> of the plant, with the characteristic leaf scar where old leaves fell off or were collected.
*Fresh wasabi leaves can be eaten, having the spicy flavor of wasabi stems.
*Legumes (peanuts, soybeans, or peas) may be roasted or fried, then coated with wasabi powder mixed with sugar, salt, or oil and eaten as a crunchy
snack.
== References ==
<references>
<ref name="int">[http://www.theplantlist.org/tpl1.1/record/kew-2805492 "Eutrema japonicum (Miq.) Koidz.". The Plant List. Retrieved 9 August 2016.]</ref>
<ref name="uses">[http://www.shimawasabi.com.au/Using%20Fresh%20Wasabi.html "Preparing, Using and Storing Fresh Wasabi"]</ref>
</references>
== External Links ==
*[https://en.wikipedia.org/wiki/Wasabi Wasabi]
[[Category:Herbs]]
