Sushi's Sharp Partner: The Story of Wasabi

One of the fundamental flavors that come to mind when sushi is mentioned is wasabi, known for its green, sharp, and nostril-piercing spiciness. But where does this unique spiciness of wasabi come from, and how is this spiciness produced? In this article, we will explore the science behind wasabi.

What is Wasabi?

Wasabi is a spice derived from the root of Wasabia japonica, a plant native to Japan. Real wasabi grows in the mountainous regions of Japan and is usually grated fresh.

Source of the Spiciness

The spiciness of wasabi comes from its chemical components. When wasabi cells are damaged or grated, a compound called sinigrin reacts with an enzyme called myrosinase. This reaction produces a compound called allyl isothiocyanate (AITC). AITC is the compound that creates wasabi's characteristic sharp and nostril-piercing spiciness.

Health Benefits of Wasabi

The AITC compound in wasabi has antioxidant properties and, according to some studies, may also have antimicrobial and anti-inflammatory effects. This compound may also have protective effects against certain harmful bacteria and microorganisms.

Wasabi Products on the Market

Real wasabi is quite expensive and difficult to cultivate. Therefore, many wasabi products found on the market are actually made from a mixture of mustard, horseradish, and green food coloring. These products imitate the spiciness and aroma of real wasabi but do not offer the exact same flavor.

Conclusion

Wasabi is an integral part of the sushi experience. It stands out not only for its flavor but also for its health benefits. During your next sushi experience, consider the powerful effect of wasabi and the science behind it to more consciously appreciate this unique flavor.