wasabi japonica

Wasabi, also known as mountain bonsai, is a high-grade seasoning native to Japan. It belongs to the Cruciferae family. It grows in cold and humid mountains and wild valleys at an altitude of 1300-2500 meters above sea level. The wet, breathable low temperature, the biological characteristics of the widow and shady forest, the growth environment is extremely harsh. The main producing areas are Nagano, Shizuoka and Shimane. This seasoning has a long history, and there are records of wasabi on the wooden slips written in 685 AD. This plant was first popularized as a medicinal herb, and it was generally used as a seasoning after entering the Kamakura era (late 12th to 14th century).

The roots, stems, and leaves of wasabi are edible, and the rhizome is generally used. The roots appear as long green columns with a rough surface. When they are eaten, they are placed on a grinder to draw a circular arc in a clockwise direction to grind into thick particles of wasabi mud, which can be eaten with sashimi or sushi. In order not to let its aroma evaporate too early, grind it before eating. Compared with the toothpaste-type wasabi paste that freshly ground wasabi grinds, it is actually not spicy, but the aroma is much better than that. The ground wasabi sauce has the best flavor, spicy, sweet and sticky taste within 15 minutes.