The next time you are feeling sick, maybe a little Wasabi will help?

Wasabi, or Japanese horseradish, is most commonly known as the spicy green paste served alongside Sushi. It has a taste similar to hot mustard, with a spice that stimulates feelings in the nose rather than the tongue, unlike the spice associated with chilli peppers. 

True Wasabi is made from the plant stem of the Wasabia japonica plant. True Wasabi is freshly grated and appears bright green in colour, with a touch of quickly fading heat when eaten. The hit of heat provided by Wasabi when served with Sushi is meant to highlight the flavour of the fish. 

Wasabi, which is now a crucial part of Japanese food culture, is known to have been used since the Asuka period (592 AD - 710 AD). Wasabi was used medicinally at this time, and it acted not only as a way to reduce the fishy smell of food, but also to stop bacteria from growing, and to prevent food poisoning. 

The Wasabia japonica plant is incredibly hard to grow because it needs to be partially submerged in moving water, which is not a common farming structure. In Japan, wild wasabi grows in rocky riverbeds. The best place to find true Wasabi in Japan is in a prefecture known as Shizuoka. Nestled at the foot of Mt. Fuji, Shizuoka is blessed with a favourable climate for growing Wasabi, which includes heavy rain and robust soil. Shizuoka is also the place in Japan where Ms Tooby spent most of her time on exchange during her high school years, which meant she was able to eat a lot of great Wasabi during her time there.

The Japanese Club has also welcomed a new member - Mr. Wasabi! (Wasabi San)

Mr. Wasabi will take approximately 2 years to grow before being able to harvest from him, so the Japanese Club members will be patiently waiting until then!

If you like Wasabi, maybe your next trip to Bunnings will include picking up a Wasabia japonica plant of your own. Nothing teaches patience better than a garden!

Kind regards,
Ms Tooby
Classroom Teacher