The Background Story of Wasabia japonica
Imitation vs. Authentic Wasabi
What is Wasabi?
Field oka-Wasabi and Semi-Aquatic sawa-Wasabi
Varieties of Wasabi
Imitation vs. Authentic Wasabi
Contrary to popular belief, the pungent green paste that most people associate
with Wasabi is not the Japanese herb Wasabia japonica but rather an
imitation product based on horseradish, Chinese mustard and artificial food
colouring.
The Japanese export horseradish-based products as 'wasabi' because in Japanese,
horseradish is known as 'seiyo' or 'western' wasabi. When horseradish was first
introduced to Japan, the Japanese called it 'seiyo' wasabi because it's pungency
is similar to wasabi. This is part of the reason why green coloured horseradish
is now being exported from Japan under the 'wasabi' name.
Fresh authentic sawa-Wasabi is a highly prized culinary ingredient
used mainly in elite restaurants and sushi bars in Japan. The rhizome (root-like
stem) is finely grated to produce a light green creamy paste that creates a
fragrant peppery flavour that quickly dissipates, leaving a lingering smooth
sweet taste with no burning sensation.
Pacific Coast Wasabi has developed proprietary growing methodologies to cultivate
high quality sawa-Wasabi in controlled greenhouse environments for
the high-end culinary markets.
We also cultivate USDA certified organic field grown oka-Wasabi.
Our oka-Wasabi is grown primarily for the nutraceutical and natural
product markets for its bioactive compounds.
Agriculture and Agri-food Canada has identified Wasabi as a potential new
crop for British Columbia. The demand for fresh sawa-Wasabi consistently
exceeds the supply.
Pacific Coast Wasabi is poised to take advantage of this opportunity in the
marketplace. We have expanded into a commercial venture with 7 satellite farms
with 6 farms on the coast of British Columbia with one farm in New Jersey.
Our mission is to provide a steady supply of high quality Wasabi to the culinary
and nutraceutical markets.
What is Wasabi?
Wasabia japonica is a herbaceous perennial native to the wet banks
of Japan ’s cool mountain streams. It is a member of the Cruciferous
family and traditionally used as a natural herb. The Wasabi plant consists
of a rhizome (a root-like stem) with clusters of large, long-stemmed heart
shaped leaves and delicate white flowers that begin to blossom early spring.
The earliest cultivation of Wasabi in Japan dates back to the 10th century.
Field oka-Wasabi and Semi-Aquatic sawa-Wasabi
Wasabi is cultivated in two different ways. The higher quality Wasabi traditionally
grows in Japan’s cool mountain streams and is known as semi-aquatic or "sawa".
Field Wasabi or "oka" is grown in fields and generally results in
a lower quality product. Oka-Wasabi grown by Pacific Coast Wasabi is USDA certified
organic.
Varieties of Wasabi
Pacific Coast Wasabi grows two main varieties of Wasabi: Daruma and Mazuma.
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Culinary uses of Wasabia japonica
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