We love the spicy kick of wasabi with our sushi, but did you know that most wasabi served in restaurants is actually fake? That’s right, the green paste that we’ve come to associate with wasabi is usually made from a mixture of horseradish, mustard, and food coloring.
Real wasabi is made from the stem of the Wasabia japonica plant, which is native to Japan. It has a more delicate flavor profile than the imitation wasabi, with a slightly sweet and floral taste that is often described as “cool” rather than spicy.
This deception is not just about taste, but also about health. Real wasabi has numerous health benefits, while fake wasabi does not. For example, real wasabi contains compounds that have been shown to have anti-inflammatory and anti-cancer properties. It also has antibacterial properties that can help prevent food poisoning.
On the other hand, fake wasabi is often made with artificial ingredients that can be harmful to our health. It can contain high levels of sodium and other additives that can contribute to heart disease, high blood pressure, and other health problems.
So why do restaurants serve fake wasabi instead of the real thing? One reason is that real wasabi is expensive and difficult to grow. It requires specific conditions, such as a cool, shaded environment with constant running water. As a result, real wasabi is a rare delicacy that is only found in high-end restaurants.
Differences Between Real and Fake Wasabi
Real wasabi roots and leaves offer numerous health benefits, including anti-inflammatory and antibacterial properties.
Fake wasabi, commonly served in restaurants, is made from a mixture of horseradish, mustard, and food coloring, and lacks the health benefits of real wasabi.
Real wasabi is made from the Wasabia japonica or Eutrema japonicum plant, while fake wasabi is made from European horseradish, often with green food coloring added.
Fake wasabi is cheaper and has a much longer shelf life than real wasabi, which is why it is commonly used in most food pairings, especially sushi. However, real wasabi has many health benefits that fake wasabi cannot provide.
Real wasabi has bioactive compounds that may interfere with various pathways involved in regulating inflammation. By inhibiting these pathways, wasabi is believed to suppress the production of inflammatory molecules and simultaneously activate immune cells to release anti-inflammatory agents. This makes real wasabi a great addition to any anti-inflammatory diet.
In addition, real wasabi is known to help fight food-borne bacteria, aid digestion, and improve gut health. It is also rich in antioxidants, vitamins, and minerals, making it a nutrient-dense food.
When it comes to taste, real wasabi has a more subtle and complex flavor profile compared to fake wasabi. It has a sweet, grassy, and slightly spicy taste that is not overwhelming to the palate. Fake wasabi, on the other hand, has a sharp and pungent taste that can be overpowering.
Overall, while fake wasabi may be more convenient and cost-effective, real wasabi provides numerous health benefits and a unique flavor profile that cannot be replicated.
Real wasabi has a unique and complex flavor that is vastly different from the fake wasabi commonly served with sushi. It has a bright, fresh, and herbaceous taste with a subtle sweetness that is not overpowering. The flavor is often described as a combination of spicy, earthy, and slightly bitter, with a cooling sensation that lingers on the tongue.
One of the reasons why real wasabi has such a distinct flavor is because it contains a variety of bioactive compounds, including isothiocyanates, myrosinase, and sinigrin. These compounds are responsible for the pungent and spicy flavor of real wasabi, as well as its many health benefits.
Real wasabi also has a unique texture that is different from fake wasabi. When grated, real wasabi forms a smooth and creamy paste that is slightly grainy, with a texture that is similar to that of avocado. The texture is an important factor in the overall flavor profile of real wasabi, as it helps to enhance the taste and aroma of the other ingredients in a dish.