Despite its Western name, “Japanese horseradish,” wasabi is neither horseradish nor radish. Wasabia Japonica, its scientific name, is related to the canola plant, and its most-used part is the thick lower stem or rhizome, often mistaken for its root.

In its most popular form, it is grated into a smooth paste with piquant aroma that stings the nose briefly before mellowing into a bittersweet aftertaste. Whereas chilies “heat” the tongue, wasabi’s short-lived hotness is felt in the sinus cavity. Some sinus sufferers find it opens up their sinuses.

While wasabi has been used in Japanese cuisine for more than 1,000 years, only recently has it become such a popular condiment with the rising interest in sushi.

And with that rising interest, substitutes are prevalent. That green stuff served with sushi in most restaurants and supermarkets is usually a combination of horseradish, mustard extract and food coloring. Genuine wasabi is expensive (the plants are difficult to cultivate).
Wasabi has antibacterial qualities (which is why Japanese chefs first paired it with raw fish), and some holistic health experts claim that it strengthens the immune system, reduces mucus, fights cancer and detoxifies the liver and digestive system.

“Wasabi is a very effective natural germicide agent,” said Toshio Iiyama, head of the Wasabi Experimental Research Station in the Shizuoka prefecture, south of Tokyo. “In addition to fighting some bacterial infections, wasabi is known to be effective in killing parasites that dwell in fish. More recently, studies have found that wasabi has anti-carcinogenic elements, is good for the skin and is even effective against thrombosis.”

Two U.S. companies stand out as sources. Real Wasabi of Hilton Head, N.C. (www.realwasabi.com), imports wasabi plants from Asia, which it then dries, grinds and blends into a powder. The powder is reconstituted by adding water and letting the mixture sit for 10 minutes. Real Wasabi sells the powder online — $5.95 for half an ounce — along with six wasabi-based salad dressings and sauces. Fresh wasabi rhizomes are available and cost $77 per pound.

On the West Coast, Pacific Farms, based in Florence, Ore., has grown wasabi plants and sold wasabi paste since 1997. Their products are available in the refrigerated sections of some supermarket chains and online at www.freshwasabi.com.

Wasabi Peas Coated Chicken Breast

Brightly colored green wasabi peas are a trendy chef ingredient nationally. Most likely available in the produce department, crunchy wasabi-flavored peas create a curious addition to your Super Bowl Chex-mix munchies. Or crush them in a plastic bag with a rolling pin and use to coat any seafood or chicken breasts — a cautious introduction to wasabi flavor.

Ingredients:

2 boneless chicken breasts,
trimmed of fat
1/3 cup wasabi peas, crushed
2 teaspoons freshly grated ginger
1 tablespoon extra virgin olive oil
1 tablespoon butter

Preparation:

Preheat oven to 350 degrees. Prepare chicken breasts by spreading one side of each breast with 1 teaspoon grated ginger. Place crushed wasabi peas on a plate. Coat chicken breast on both sides with crushed peas.

Heat olive oil and butter in a saute pan. Saute coated chicken breasts on both sides to brown. Bake in oven until fork tender, about 5 to 10 minutes. Serves 2.
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Check the sushi section of your favorite grocery store for genuine grated sushi wasabi. I found a 2-ounce tube (Tsunami brand) that is made from “100% Japanese wasabi, grown in a flowing stream of mineral rich mountain spring water in the highlands of Japan.”

Pat Ernst Dugan is a private chef, educator and food/recipe writer. E-mail her at foodlyyours@aol.com or send comments and questions to be forwarded to: Foodly Yours, Star-Gazette, Attn: Features Department, 201 Baldwin St., P.O. Box 285, Elmira, NY 14902.