Unveiling the History of the Wasabi Plant: A Culinary Journey

Wasabi, a pepper-like Japanese horseradish, is found growing naturally along stream beds. A member of the cabbage family, Wasabia japonica was originally more of a grass whose virtues were first mentioned by an eighth-century poet. Ancient pharmacopoeias listed wasabi as a good herb for digestion (since heavy fish eating was causing most of the caloric problems of medieval Japanese stomachs to distend). The pungent effect of the Rhizome was discovered to be so intense that it became a popular condiment (a fortune still made today at Village Farms). This article details the fascinating history of the wasabi plant, from the ancient times when it was discovered by an eminent Japanese poet to its beginnings as a common condiment to its use today by multinational corporations.

The Spicy Journey of the Wasabi Plant from Tradition to Modern Cultivation

The journey of wasabi from our kitchen to yours is a historical and cultural one. Wasabi grows naturally in Japan. The Japanese name for wasabi is Wasabia japonica. It is well known for both its fiery flavour and the paste green colour. Wasabi has a strong gingery smell and a strong pungency in addition to a fiery flavour. The texture is clean, unlike the burn of chilli peppers. The fiery burn in wasabi is not exactly like anything else. It is a different flavour. It sticks to your nose and clears it quite forcefully. Wasabi originated in Japan and has been playing a significant role in Japanese culture and cuisine. People worldwide love it because it has a unique flavour and tastes extra hot. The rare pungent experience of eating wasabi is distinctive and unmatched by other hot foods.

Origins and Historical Significance

Wild wasabi species grew in mountainous regions, and it is widely believed that Japan was the first country to use wasabi. In the following historical periods of Japan, wasabi was added to the Japanese diet. According to some old books, wasabi was one of the oldest kinds of plants widely used in the Nara period (710-794 AD). It was first known for its medicinal properties. It was considered to have detoxifying and antimicrobial effects, hence preventing food poisoning, and was regarded as an antibiotic by the ancient people.

Wasabi’s first documented cultivation dates back to the 10th century in the rural part of what is now Shizuoka Prefecture. The plant has always been labour-intensive to grow. It must be encouraged to grow in the shade, in cool conditions and constantly irrigated with cold, clean, running water. For these reasons, through the centuries, wasabi was available only to the upper class; even among them, only the rich could afford it.

Wasabi is a condiment native to Japan; it has been used since ancient times as a medicinal herb and has gained a place in Japanese dining.  This Japanese prescription herb was symbolic in Japanese dietary culture during the Heian period (794-1185 AD). Wasabi began to be used as an accompaniment to sushi and sashimi dishes.  This was due to its ability to deter bacteria and because it goes well with fish dishes.  

Due to the Edo Age (1603-1868 AD), more sushi became widespread, and wasabi became more popular. The farming of wasabi expanded beyond its normal growing areas, but it remained super hard to grow; therefore, it remained rare and a luxury item. The role of wasabi in sushi changed during this era; wasabi started to be used as a topping over the fish, not just to preserve but for the taste.

With expansion and modern cultivation in the 20th century, wasabi cultivation greatly advanced. New farming techniques and hydroponic systems were developed, making it possible to produce wasabi on a mass scale. This wasabi boom, which spread overseas, is why we can have wasabi on a broader scale.

Even with all of the technology we have these days, real wasabi is still rare to find outside of Japan. In most cases, the green stuff we get at sushi places is horse radish, mustard, and green dye. Why? Not only is real wasabi expensive to grow, but it’s also really hard.

Wasabi Today

Today, wasabi is a global delicacy; although it’s still a staple in Japanese cuisine, it can also now be found in various dishes around the world, from wasabi peas to wasabi-flavoured ice cream and innovative culinary creations.

Additionally, there has been a resurgence in the cultivation of wasabi using traditional methods. Some farmers in Japan and a few other countries have returned to the ancient methods of growing wasabi in mountain streams. This effort to maintain wasabi’s authentic flavour and quality underscores its cultural and historical importance.

In conclusion, wasabi is a plant that has persevered through the ages to become an essential part of Japanese culture and the tastes of people globally. Its history is long, deep, and steeped in Japanese tradition. This rich culture is embedded in the history of wasabi as a plant and Japanese cuisine staple. To this day, people enjoy the flavour, history, and art of wasabi.

Why not try fresh wasabi?

Sofia Kitson

I’m Sofia Kitson, the Wasabi Crop Blogger. My interests are writing articles on growing and cooking with wasabi.