Are wasabi and horse radish the exact same thing?!
Wasabi is often incorrectly called Japanese horseradish, is among the most misunderstood yet integral aspect of the sushi experience.
Horseradish and wasabi are different plants. They don't even belong to the same genus. Horseradish is Armoracia rusticana. wasabi is Wasabi japonica, also known as Eutrema japonica. Anyone who has tasted real wasabi knows that it doesn't taste the same as horseradish. Another subtle clue is that wasabi is green; horseradish isn't.
Wasabi is a plant grown primarily in Japan with nascent horticulture now in the Pacific northwest of the US. The root (technically a rhizome) is ground and used in foods to add spiciness and flavor. It is a difficult plant to grow, requiring a rocky stream or riverbed and the proper mix of nutrients, and is therefore a somewhat rare commodity. Wasabi, traditionally reserved for sushi and noodles, is now being incorporated into a plethora of foods; however, 'wasabi' flavored items are not always actually wasabi flavored.
Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family, which includes mustard, wasabi, and cabbages. The plant is probably native to southeastern Europe and western Asia, but is popular around the world today. It grows up to 1.5 metres (five feet) tall and is mainly cultivated for its large white, tapered root.
The horseradish root itself has hardly any aroma. When cut or grated, however, enzymes from the damaged plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the sinuses and eyes. Once grated, if not used immediately or mixed in vinegar, the root darkens and loses its pungency and becomes unpleasantly bitter when exposed to air and heat.
Answers: No, they are not.
Wasabi is often incorrectly called Japanese horseradish, is among the most misunderstood yet integral aspect of the sushi experience.
Horseradish and wasabi are different plants. They don't even belong to the same genus. Horseradish is Armoracia rusticana. wasabi is Wasabi japonica, also known as Eutrema japonica. Anyone who has tasted real wasabi knows that it doesn't taste the same as horseradish. Another subtle clue is that wasabi is green; horseradish isn't.
Wasabi is a plant grown primarily in Japan with nascent horticulture now in the Pacific northwest of the US. The root (technically a rhizome) is ground and used in foods to add spiciness and flavor. It is a difficult plant to grow, requiring a rocky stream or riverbed and the proper mix of nutrients, and is therefore a somewhat rare commodity. Wasabi, traditionally reserved for sushi and noodles, is now being incorporated into a plethora of foods; however, 'wasabi' flavored items are not always actually wasabi flavored.
Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family, which includes mustard, wasabi, and cabbages. The plant is probably native to southeastern Europe and western Asia, but is popular around the world today. It grows up to 1.5 metres (five feet) tall and is mainly cultivated for its large white, tapered root.
The horseradish root itself has hardly any aroma. When cut or grated, however, enzymes from the damaged plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the sinuses and eyes. Once grated, if not used immediately or mixed in vinegar, the root darkens and loses its pungency and becomes unpleasantly bitter when exposed to air and heat.
Wasabi is japanese horseradish, its slightly different but for the most part they are the same.
Pretty much. The wasabi you get in sushi restaurants is only green because of food coloring.
Wasabi (Japanese: わさび,ワサビ , 山葵 (originally written 和佐比); Wasabia japonica, Cochlearia wasabi, or Eutrema japonica) is a member of the Brassicaceae family, which includes cabbages, horseradish and mustard. Known as "Japanese horseradish", its root is used as a spice and has an extremely strong flavor. Its hotness is more akin to that of a hot mustard than the capsaicin in a chili pepper, producing vapors that irritate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. There are also other species used, such as W. koreana, and W. tetsuigi. The two main cultivars in the marketplace are W. japonica var. Daruma and Mazuma, but there are many others.
Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the Brassicaceae family, which includes mustard, wasabi, and cabbages. The plant is probably native to southeastern Europe and western Asia, but is popular around the world today. It grows up to 1.5 metres (five feet) tall and is mainly cultivated for its large white, tapered root.
The horseradish root itself has hardly any aroma. When cut or grated, however, enzymes from the damaged plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the sinuses and eyes. Once grated, if not used immediately or mixed in vinegar, the root darkens and loses its pungency and becomes unpleasantly bitter when exposed to air and heat.
they're cousins of each other but, most of the wasabit we get at sushi bars are really horse radish =[
Most non-Japanese have probably never eaten real wasabi. The radioactive green stuff is mostly bulked up with mustard + green food coloring. Real wasabi is very pale green, almost white. Fake wasabi kicks like an overenthusiastic in-your-face donkey while real wasabi will slowly squeeze like a python, diffusing a gentle yet growing warmth. Western horseradish is a different animal altogether.