*Wasabi is the name of the plant Cochearia wasabi or Wasabia japonica, of the family Brassicaceae, native to Japan.

*The fresh roots of this plant are used as a spice and condiment.

*It is also called Japanese horseradish.

*It has a rough greenish brown outer skin with a creamy white interior pulp.

*This pulp when grated releases the sulphur-containing compounds causing irritation of the eyes and nasal passages.

*The grated pulp has a hot, spicy, and pungent taste and flavor, and is generally used to make dipping sauces, in the preparation of sushi or sashimi, or pickled in vinegar.

*Wasabi is available as fresh roots and prepared paste.

*Buying and storage: Select healthy, firm, fresh wasabi roots. Store them in a plastic bag in the refrigerator. Prepared or grated wasabi has to be kept covered to preserve the flavor.

Is it raw?

Yes and No.
*Yes, fresh wasabi roots are raw.
*No, prepared and pickled wasabi are not raw, as vinegar is added, and sometimes it is not real wasabi at all. Make sure you read the label.

Health Benefits

1. Wasabi is rich in sulphur-containing compounds called glucosinolates and isothiocyanates that are responsible for its pungency. They also have many beneficial effects on health. The wasabi has a glucosinolate called sinirgin, which combines with the enzyme myrosinase (released when grated) and is converted to allyl isothiocyanate.

2. These phytonutrients also have beneficial health effects. The glucosinolates are metabolized into thiocyanates, which have powerful anti-cancer properties. These compounds inhibit the growth of existing cancer cells reduce the risk of cancers of kidneys, bladder, prostate, GI tract and ovaries.

3. Excellent source of Vitamin C, a natural water soluble antioxidant, which fights against the free radicals that damage our cells, reduces the risk of heart diseases, cancer and other degenerative diseases, enhances the immunity, maintains the elasticity of blood vessels and skin, increases the absorption of iron from the intestines, improves would healing, and prevents the formation of clots in the blood.

4. Moderate source of B-group vitamins, which are essential to enhance the energy production from the foods, maintain normal protein metabolism, enhance the immunity, and are also cofactors of many important enzymatic reactions in the body.

5. Moderate source of manganese, which is an essential cofactor in many enzymatic reactions in the body, especially in the production of energy and antioxidants defences.

6. Low sodium and high potassium help maintain normal blood pressure and reduces the risk of hypertension.