Wasabi (Wasabia japonica) is a Japanese native plant from the cabbage family that grows in riparian environments in the deep valleys of Japan.
It is intolerant of direct sunlight and requires high humidity in summer and a temperature range between 46-70 degrees F; therefore, there are not many suitable growing areas and real Wasabi fetches high prices on the market.
Almost all of the “Wasabi” sold outside of Japan along with sushi is actually Horseradish with added green coloring.
As Horseradish has most of the same health benefits and is closely related, perhaps this isn’t a bad thing.
In high-end sushi restaurants, Wasabi may be prepared fresh when the sushi order is made, as its flavor quickly degrades (within 15-20 min). Rolling Wasabi shavings into a ball can help the degradation of flavor as minimizes air exposure.
Like Horseradish, the hot spicy flavor of Wasabi is from the enzymatic degradation of glucosinolates into mustard oil and other sulfur compounds. For this reason, the hot spicy effect is not like chili peppers which are more oil-based and linger on the tongue, but rather, it is mostly felt in the nasal passage.
In traditional medicine Wasabi is used for treating rheumatism, increasing blood circulation, opening the sinuses and alleviating pain.
It is also known to have digestive effects and is used to stimulate digestion, and also as an antidote against “fish poisoning”.
Wasabi has been found through scientific investigation to have antimicrobial, anti-inflammatory, anticariogenic, antiplatelet, antibacterial against H. pylori, neuroprotective and anticancer properties.
There is preclinical evidence that Wasabi may aid in weight loss by inhibiting the growth of fat cells.
Wasabi is being investigated for its potential to prevent inflammatory bowel diseases, including Crohn’s disease and ulcerative colitis, as it has been found to have an anti-colitic effect through inhibition of the NF-kB signaling pathway and recovery of epithelial tight junctions in an colitis model.
It is also used as a pest deterrent, and incorporated in some cosmetics for ‘skin-purifying’ effects.
There is some scientific proof that Wasabi may be a key ingredient that is consumed with fish leading to lower rates of age-related dementia within the Japanese population.
Emerging research indicates that wasabi, a traditional Japanese condiment, may enhance memory functions. A 12-week study on adults over 60 demonstrated that wasabi supplements containing 6-MSITC (6-methylsulfinylhexyl isothiocyanate) significantly improved both short-term and long-term memory. The compound 6-MSITC is thought to reduce inflammation and oxidative stress in the hippocampus, a brain region crucial for memory.
It makes sense that combining the recognized cognitive health benefits of fish consumption from omega-3 fatty acids with benefits of Wasabi consumption can equal a boost in benefits!
#spice #Japan #sushi #ethnobotany