Most people think that wasabi is just a simple Japanese condiment traditionally served with raw fish dishes, such as sushi and sashimi, and other noodle dishes. This notion makes wasabi unappealing or insignificant to some eaters. But actually wasabi is indispensable to raw food because, aside from the great flavor it adds to the food, wasabi’s chemical component inhibits the growth of bacteria in uncooked dishes, especially seafood.

The origin of wasabi is not certain but its use was started during the Nara Period (710-793 A.D.). And as early as 918 A.D. the word wasabi was already included in the Honzo-wamyo, the oldest botanical dictionary that had been compiled during the Heian Period (794-1185 A.D.). Also, in 931 A.D. the word appeared in Wanyou-ruijyusho, the oldest Chinese-Japanese dictionary.

According to the Japanese people, in 1600 A.D. an obscure villager found a wasabi plant in Mt. Wasabi-Yama (located in Utougi, Shizuoki City, Shizuoki Prefecture) and brought it home. The man planted the wasabi beside a waterway where clean water ran and became successful in growing it. To mark the place where wasabi was first cultivated, the people of Japan built a memorial stone with the inscription "The Origin of Wasabi Cultivation."

According to plant experts, wasabi is one of the most difficult plants to grow. Several conditions, including climate and soil type, should be considered in planting it; it’s why there are only a few places that are suitable for its cultivation. Even in Japan wasabi grows only on streambeds and river valleys up in the mountains. Because of this condition, wasabi became a highly valued plant not only in Japan but also in other countries where its character was already known. Because of this, every pinch of wasabi became valuable and expensive and it pushed some people to make a good substitute for it.

A mixture of horseradish, mustard and food coloring was invented as an alternative to the costly wasabi. Though the mixture is far from the taste of real fresh wasabi, which is called hon-wasabi, the powdered horseradish mixture, or what the Japanese call seiyo’o-wasabi, conquered many tastes especially in Western countries.

Wasabi is indispensable to raw food because of its chemical component, isothiocynates, which aside from giving its unique flavor inhibits the growth of bacteria in uncooked food. Wasabi or Wasabia Japonica (scientific name) contains three types of isothiocyanate: methylthiohexyl, methylthioheptyl and methylthiooctyl. Knowledge about the ability of wasabi was already widely known since the Nara Period; that’s why even at that time wasabi was already used as an antidote to food poisoning.

Wasabi’s primary use is as a condiment in seafood dishes and it is best enjoyed when it is spread on the top or on the side of the food where the soy sauce will not touch it. Pure wasabi, unmixed with soy sauce, produces a vapor that adds spice to the food without burning the tongue.

Aside from its regular use, as wasabi became popular all over the world, it became used in many dishes. Many cooks experiment with its unique flavor; some use it as a dip, dressing, marinade and more.

Yakitori - Japanese Chicken Barbecue

Ingredients

200 grams Chicken legs deboned cut into cubes

2 stalks/pieces onion leaves cut into 1.5 inches

5 pcs. Barbecue sticks

Procedure

Skewer chicken meat, alternate with

cut onion leeks

Grill chicken and spread Yakitori sauce

Sauce preparation

100 ml Kikoman

10 ml sweet rice wine

20 ml Sake rice wine

50 ml sugar

mix together