If you are a sushi or sashimi lover, chances are you might have heard or even tasted a green-coloured spicy condiment that comes on their side. Can you guess what it is? We are talking about wasabi here. It is a root vegetable (ground rhizomes) similar to mustard and is native to Japan. In English, it is often referred to as horseradish or wasabi plant. However, it is not eaten like other vegetables and has gained its popularity as a sought-after condiment. Horseradish, when grated and mixed with green food dye and water forms a paste which is then served with sushi and sashimi.&nbsp;



While the innocent, peppy verdant hue and contrasting strong and hot flavour of wasabi may have appealed to you, this Japanese delicacy also has a fascinating origin story.&nbsp;



Wasabi was found in ancient Japan&nbsp; Now, about its origin, wasabi can be traced back to ancient Japan, around 700 AD. Back then, its purpose was not that of a condiment. Okay, so when did it assume its popular role? That would be towards the end of 1100 AD in the hands of Japanese warriors who started using its roots as a garnishing item. Their idea was simple yet innovative, to add flavour to the otherwise bland dishes. This unique use of wasabi stuck for generations and the rest, as they say, is history.&nbsp;&nbsp;



Wasabi has antibacterial properties&nbsp; When wasabi originated, its purpose was plainly medicinal as it has antibacterial properties. In fact, it was consumed to protect against any form of food-borne bacteria. Yes, wasabi has the potential to prevent food-poisoning, thanks to the presence of a chemical called allyl isothiocyanate (known for being an insecticide). Now, as most of you would know, fish carry parasites, and sushi and sashimi are both fish dishes, meaning. So, wasabi if eaten alongside them, can kill the bacteria present.&nbsp;&nbsp;&nbsp;



Wasabi loses its flavour quickly&nbsp; If you have had the opportunity to taste real wasabi, you would know how spicy it can really be. In fact, this is the real reason why it is grated right before being served. As it turns out, wasabi releases its flavour as soon as it’s grated, as the cell walls inside the rhizomes start breaking down. Once this happens, a chemical reaction takes place between two enzymes present inside wasabi called myrosinase and glucosinolate. The result of the reaction is the formation of isothiocyanate, that creates the pungent and heated flavour. However, once it’s exposed to air, it doesn’t stay around for more than 15 minutes. This is because the chemical settles down, oxidises and the spiciness mellows down.&nbsp;&nbsp;



Real versus fake wasabi&nbsp; Restaurants worldwide serve a green-coloured paste in the name of wasabi, most of the times. However, real and fresh wasabi looks nothing like a paste and is more like a well-grated garnish. But the real question here is something else altogether. Why don’t the eateries serve real wasabi? Well, the short answer is: It’s difficult to find and is also expensive (almost for the same reason saffron is rare!). Why? Because, real wasabi plant is only native to Japan.&nbsp;



However, now, the Chinese, Koreans and the Americans have also started growing it artificially in small quantities, since its demand is on the rise, considering Japanese cuisine is now globally popular.&nbsp;&nbsp;



Also, real wasabi is delicate and needs ideal conditions to grow, such as a cool and damp environment. It also takes as long as three years to grow even a little bit of wasabi, while properly tending to it. Otherwise, it also runs the risk of turning real bad, really quick.&nbsp;



Fun fact: Unlike peppers, wasabi is less heat and more sting. But it has no burning aftertaste!&nbsp;

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