Garden Story — Real-Deal Wasabi 

Real-Deal Wasabi 

As you wend your way west along the Rhododendron Walk, you may miss an unobtrusive perennial on the edge of the Japanese Collection. It has bright green, crinkly, heart-shaped leaves, with small, white flowers in summer. But this unassuming appearance belies its fiery flavour. The plant is true wasabi, Eutrema japonicum, which grows along rocky streambeds in its native Japan. The spicy condiment made from its roots has been highly prized for centuries by connoisseurs of Japanese cuisine. The root is a far cry from the wasabi paste found on most sushi plates. That condiment is made from horseradish, mustard and green food colouring and is bland by comparison. 
 
True wasabi is very picky about its growing conditions, so mass producing it is difficult. However, one former UBC botanist figured out a way to cultivate it (top secret, of course) and has franchised the method to several farms in BC and Washington State. In the beginning, the botanist was more interested in the health benefits of the plant, as the root appears to have antibacterial, anti-cancer, and anti-inflammatory properties. 
 
But the culinary aspects of the plant are driving its production in North America. Because of its rarity, true wasabi commands very high prices. If you are lucky enough to find it in a high-end Japanese restaurant, you won’t see a blob of pale-green paste on your plate. The actual roots are served with a small grater to be used at the moment of eating because wasabi flavours dissipate quickly. 

Presented by: VBGA Volunteer Garden Guides