The Difference Between Wasabi and Western Horseradish
Wasabi
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Horseradish
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|
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Japanese name |
Real (“hon”) wasabi |
Western wasabi |
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English Name |
Wasabi |
Horseradish |
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Scientific name |
Eutrema japonicum |
Armoracia rusticana |
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Place of Origin |
Japan |
Europe |
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plant family |
Brassicaceae (or Cruciferae) |
Brassicaceae (or Cruciferae) |
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usage |
Raw wasabi stem, or rhizome, is grated and eaten fresh |
Horseradish is mashed or grated and mixed with mustard and food coloring* |
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cultivation time |
18-24 months |
Approximately 6 months |
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*Other ingredients may be included or excluded, products using horseradish differ in ingredients |
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Above: Wasabi & Horseradish comparison table.
Wasabi and western horseradish are from the same family of plants (which include mustard, cabbage, and broccoli) and share the characteristic of having a strong spicey taste profile, but wasabi has a subtle sweetness. However, they are distinctly different plants: wasabi is cultivated for its rhizome (stem), whereas horseradish is cultivated for is root. They differ in the specific compounds and chemical compositions which affect both flavor profiles and health benefits.
Why You May Have Never Eaten Real Wasabi
Real wasabi, native to and primarily cultivated in specific regions of Japan, demands meticulous care, requires pristine water sources and shaded, moderate climate areas to thrive optimally. The cultivation process involves careful monitoring of water quality and pH throughout its 2 year growth cycle. In contrast, horseradish is cultivated around the world due to its adaptability to various climates and soil types, and requires relatively little maintenance. It matures more quickly, typically ready for harvest within approximately 6 months.
Despite its unique flavor and quality, real wasabi’s complexity and longer cultivation period contribute to its higher production costs. Consequently, many restaurants and food manufacturers opt for horseradish as a substitute. Western horseradish-based products comprise approximately 95% of the global wasabi market. Often, grated or ground horseradish is blended with mustard powder and green food coloring to emulate the appearance of real wasabi. So, the wasabi you see served next to your sushi or in a tube at the store is probably western horseradish with added dye—a far cry from the authentic flavor and quality of real wasabi. Additionally, real wasabi will lose its unique flavor within 30 minutes of grating, so unless you have seen the sushi chef grating wasabi in front of you prior to serving sushi and sashimi, you likely have not eaten real wasabi.
Health Benefits Of Wasabi
Above: Depiction of wasabi plant and the chemical compounds found in various parts of the plant. Source: https://www.wasa-lab.com/functionality/
Medicinal Properties*
Wasabi has a rich history as a medicinal herb, with documented use spanning thousands of years. It’s believed that during the late Edo period, people began utilizing wasabi for its odor-eliminating, antibacterial, and anti-food poisoning properties, particularly in food preservation when refrigeration was not yet available.
Since then, research has revealed the potential health benefits of wasabi attributed to its bioactive compounds, including antioxidants, anti-inflammatory agents, cancer inhibitors, and cognitive function enhancers, among others.
Chemical Compounds
Different parts of the plant yield distinct chemical compounds, each with its own unique health-promoting properties.
The leaves and flowers contain polyphenols, which are known to have antioxidant effects.
The roots and rhizomes contain isothiocyanates (ITCs), the primary class of active compounds found in wasabi which contributes to both its distinctive taste and potential health benefits. Known for their anti-inflammatory and antimicrobial effects, ITCs play a crucial role in the therapeutic properties of the plant. Notably, wasabi contains a unique ITC known as 6-MSITC, a compound relatively rare in other plant sources. Research indicates that 6-MSITC may offer diverse health-promoting properties, including potential cancer inhibition and cognitive function enhancement.
*Disclaimer
This website does not provide medical advice. The information, including but not limited to, text, graphics, images and other material contained on this website are for informational purposes only. No material on this site is intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified health care provider with any questions you may have regarding a medical condition or treatment and before undertaking a new health care regimen, and never disregard professional medical advice or delay in seeking it because of something you have read on this website.
Storage & Preparation
How Long Do Wasabi Rhizomes Last?
If kept properly the rhizomes will retain their flavor and remain edible for as long as 6-8 weeks after harvest.
What is the Best Way to Preserve Rhizomes?
Wrap rhizomes in a paper towel within a sealed plastic bag and store them in a refrigerator. There is no need to wet the paper towel as the wasabi rhizomes have their own moisture.
How to Prepare Rhizomes
It is recommended to scale off the exterior layer of the rhizomes including the nubs. After that use a proper grater to grate the rhizome in a circular motion which yields the beautiful paste to enjoy with fish, meat or vegetables. The traditional sharkskin grater works well, and we really like the “steel shark” grater designed by Kinjirushi which works just as well and is dishwasher friendly. Remember to eat the wasabi paste within 30 minutes of grating!
References
https://www.wasa-lab.com/functionality/
https://www.mdpi.com/2072-6643/15/21/4608
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3426159/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9871149/
https://pubmed.ncbi.nlm.nih.gov/20349148/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8229664/