Sushi joint frequenters either love or hate the spicy accouterments their rolls are served with. If you're anything like us—true wasabi and ginger fans—you likely fall into two pools. Either you portion out a small bead of the green paste and slather it onto spicy tuna, or you stir the chunk of wasabi into the soy sauce dish to upgrade your dip. Whichever way you prefer to spice things up, you'll want to know that the green stuff that comes with your sushi isn't real wasabi. Yes, you read that right.
To help us demystify what most sushi restaurants use in place of real wasabi, we spoke to Ce Bian, the Executive Chef at Robata Japanese restaurant Roka Akor(which serves the real stuff!). We also enlisted the help of Maya Feller, MS, RD, CDN of Maya Feller Nutrition, a registered dietitian nutritionist on the Eat This, Not That! Advisory Board, to get the nutritional lowdown on this mysterious paste. Read on to find out exactly what you're pairing your sushi with.
What is real wasabi?
"Real wasabi or Japanese horseradish [scientifically known as Wasabia japonica, Cochlearia wasabi, or Eutrema japonica] is a root that grows on farms in Japan. Fresh wasabi paste is made by grating the wasabi rhizome, the subterranean stem of the plant," Bian tells us.
Once grated, the plant's volatile sulfur compound allyl isothiocyanate (AITC)—which gives the paste its signature bold kick—can lose its potency in as little as 15 minutes. The formation of AITC is triggered immediately upon grating the wasabi root very finely before a pungent compound present in wasabi (known as sinigrin) reacts with the enzyme myrosinase, Comprehensive Natural Products II states.
Why don't sushi restaurants use real wasabi—and what do they use instead?
So why does your local sashimi spot skip on serving the authentic condiment?
"Most sushi restaurants don't use real wasabi because it is very expensive (around $200 per kilogram), and it can be hard to find and purchase," Bian tells us, adding that real wasabi's lifetime is very short. "Most sushi restaurants use horseradish with green food coloring as wasabi. Not only does real wasabi taste better, but fresh wasabi has strong anti-bacterial agents and fights against some of the bacteria from raw fish. Real wasabi doesn't overpower fish, but pairs perfectly with high-quality raw fish," Bian says. The taste discrepancy is due to the presence ofhigher levels of the most volatile isothiocyanates in Japanese horseradish versus European horseradish that are released upon grating, a study inFood, Agriculture & Environment notes.
Are there any health benefits to eating faux wasabi, or should you skip it altogether?
Now that you know how real wasabi differs from the pseudo paste they offer at your local sushi place, you may be wondering if you should even dip your chopstick into this fake food. Luckily, if you're a fan of the sinus-triggering tang, Feller tells us that it certainly shouldn't harm youif you don't have any sensitivities to the additives in the processed wasabi.
"Both real wasabi and real horseradish have some functional properties, including antioxidant and antimicrobial capabilities. It's worth noting that they come from the same family, Brassicaceae [which also includes kale, broccoli,cauliflower, and Brussels sprouts, among others]—think of them as cousins," Feller tells us. "Also, the health benefits are seen when they are consumed in their whole and minimally processed forms." In fact, a study in the journal BioFactorsfound that both wasabi and horseradish prevent the growth of food poisoning bacteria and fungi and can even deactivate a well-known carcinogen in broiled fish and meat—making both choices excellent sides to your raw fish dinner.
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April Benshosan
April is a born-and-raised Brooklynite who has a passion for all things health, wellness, and tastebud-related. Read more about April
As an enthusiast deeply immersed in the world of culinary delights, particularly in the realm of Japanese cuisine, allow me to share my extensive knowledge on the fascinating topic of wasabi and its role in the sushi experience.
The article delves into the dichotomy faced by sushi aficionados—those who either adore or detest the spicy accompaniments served with their rolls. It raises a crucial revelation: the green paste commonly served in sushi joints as wasabi is, in fact, not the real deal. To unravel the mystery behind this culinary deception, the article taps into the expertise of Ce Bian, the Executive Chef at Robata Japanese restaurant Roka Akor, a place renowned for serving authentic wasabi.
Let's explore the key concepts covered in the article:
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Real Wasabi Origins and Preparation:
- Real wasabi, scientifically known as Wasabia japonica, Cochlearia wasabi, or Eutrema japonica, is a root cultivated on Japanese farms.
- The process involves grating the wasabi rhizome, the subterranean stem of the plant, to create fresh wasabi paste.
- The signature bold kick of real wasabi comes from the volatile sulfur compound allyl isothiocyanate (AITC).
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Shortcomings of Real Wasabi in Sushi Restaurants:
- Sushi restaurants often opt for alternatives due to the high cost of real wasabi (around $200 per kilogram) and its limited availability.
- The short lifespan of real wasabi is also a factor, as its potency diminishes within 15 minutes after grating.
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Substitutes Used by Sushi Restaurants:
- Instead of real wasabi, many sushi establishments use horseradish with green food coloring as a cost-effective alternative.
- The taste difference is attributed to the varying levels of volatile isothiocyanates in Japanese horseradish compared to European horseradish.
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Health Considerations of Faux Wasabi:
- While lacking the authenticity of real wasabi, faux wasabi made from horseradish doesn't pose harm if one doesn't have sensitivities to its additives.
- Both real wasabi and real horseradish, being from the Brassicaceae family, share functional properties such as antioxidant and antimicrobial capabilities.
- The health benefits are emphasized when consuming them in their whole and minimally processed forms.
In conclusion, the article provides a nuanced understanding of the sushi experience, shedding light on the culinary choices made by restaurants and the potential health implications of opting for faux wasabi. As someone deeply immersed in the culinary arts, I find this exploration of flavors, ingredients, and cultural nuances truly captivating.
