what is WASABI ?

Question

you see because tat is my nickname i thought i made it up one DAY then one of my freinds said that it is some kind of sicy dressing but they really didnt know so now im curious

Answer 1

Contrary to popular opinion it is NOT horseraddish. The truth is it is an alge that grows on the underside of rocks in salt water off the coast of asian countries. It has a strong pungent taste similar to that of horse radish.

The alge is scrapped from the stones and then mashed and allowed to setted in a brine solution. It is the seperated by a cheese cloth (traditionally) and the end product is the dense green stuff you get at the sushi place

Answer 2

Info from link below:

When most people think of wasabi, they think of the fiery-hot, greenish paste served with their sushi or sashimi. But they're probably eating extra hot Western horseradish, mixed with some soy sauce, hot Chinese mustard and a little green food coloring. Real wasabi is notoriously difficult to find, and expensive when it is found.

Wasabi is sometimes called Japanese horseradish, and its taste is very similar. However, real wasabi - wasabia japonica - is a relative of the watercress family and an elusive little root. Like horseradish, it is a root, or rhizome, and it is grated or sliced for use in cooking. Wasabi is difficult to find because it is difficult to grow. It is expensive to buy because it is expensive to grow.

Wasabi is a fussy little plant, and has to be nurtured and brought carefully along like a delicate child. It takes about 18 months to reach its mature height of about 6 inches (36cm). Wasabi requires a constant stream of cool water, but not too cool; shade, but not too much shade; and a mild climate. Thus, the United States is not ideal wasabi-growing country, except in the Pacific-Northwest, where growers have had some success with the plant. It is also grown successfully in New Zealand, as well as in Japan.

Sticker shock may seize anyone who buys a genuine wasabi root. A single root may cost US$8-$10, and wasabi roots run about US$70-$100 per pound, depending on where the root was grown. Some Asian markets in larger cities may have fresh, genuine wasabi roots for sale, and a shopper will know he has the genuine article by the price tag.

When the wasabi is finally secured, it is prepared for eating raw by washing it, trimming any bumpy or scaly parts off with a sharp knife, and then grating it in a circular motion. A fine metal grater, such as a lemon zester, may be used, but real wasabi gourmands insist on a sharkskin grater, which they say produces a velvety grind. The grated wasabi is gathered into a ball and left to sit for a couple of minutes, to allow the heat and flavor to develop, then it is eaten. The traditional use is to eat it with sushi or sashimi, but it also may be used to flavor mustard or mayonnaise, as a meat sauce, or in salad dressings.

For those who simply cannot afford the genuine root, most cooks say the wasabi powder available in supermarkets will work nearly as well as the wasabia japonica.

Answer 3

Wasabi (Japanese: わさび, 山葵 (originally written 和佐比)) ; Wasabia japonica, Cochlearia wasabi, or Eutrema japonica) is a member of the cabbage family. Known as Japanese horseradish, its root is used as a spice and has an extremely strong flavor. Its hotness is more akin to that of a hot mustard than a chili pepper, producing vapors that irritate the nasal passages rather than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. There are also other species used, such as W. koreana, and W. tetsuigi. The two main cultivars in the marketplace are W. japonica var. Duruma and Mazuma, but there are many others.

Answer 4

Wasabi is "a rare condiment made from the ground root of a mustardlike plant. However, imitation wasabi made with horseradish is commonly used" with sushi.

Answer 5

it is a name for Japanese horseradish.

Wasabi is a medium to hot condiment that comes in a moss green colour either in tubes or in a powder to be made up. It's a common condimentused in sushi.

Answer 6

It's a root that grows on Mt Fuji in Japan. It is extremely potent and has to be made into a paste. The stuff you get in America is mostly horseradish with green dye.

Answer 7

Japanese horseradish. It is very spicy so I wouldn't eat a lot of it at one time.

Answer 8

Japanese horseradish thats green,which I think is Hella good!

Answer 9

Japanese Horseradish

Answer 10

a green horeradish sauce used for sushi. you must have heard it somewhere along the line. i hear people say waz-abi in place of waz up