Wasabi

Appears in

Published 2014

About

wasabi Eutrema wasabi (formerly Wasabia japonica), a perennial herb which is not related to horseradish but resembles it in flavour, and is often referred to as ‘Japanese horseradish’. It is found elsewhere in E. Siberia, but belongs essentially to Japan, where it is used extensively, providing one of the most important flavourings in Japanese cookery.

The plants grow wild in or on the banks of mountain streams and are cultivated in flooded mountain terraces. This cultivation requires great care, since the water temperature has to remain a constant 11–14 °C (51–7 °F) throughout the year. Nagano, Shizuoka, and Shimane are the main growing districts in Japan. The plants take several years to reach maturity.

Become a Premium Member to access this page

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title

Wasabi

Become a Premium Member to access this page

$4.99

$39.99

Part of