The name Wasabi comes from the Japanese and refers to Japanese horseradish. The original wasabiplant grows in slightly swampy shorelines of rivers. Nowadays, however industrial Wasabi is grown in irrigated fields.
The sharpest Wasabi is freshly grated from the root, traditionally on a shark skin grater. Powdered Wasabi develops different sharpness, depending on whether it is mixed with cold or warm water. Powdered Wasabi should always be freshly prepared and otherwise kept in an airtight tin.
Kinjirushi Wasabi is the leading Wasabi producer in Japan, founded in 1929. Today, Wasabi is valued by traditional as well as by modern cooks. This is not really surprising since Kinjirushi has made it the company`s philosophy to use only the very best quality and to limit the additives to a minimum.
Many people think Wasabi is only a sharp and spicy seasoning. But in addition, fresh grated Wasabi has a pronounced sweet note! Through the grating Wasabi starts to get it`s sharpness. The sharp aroma is created by an enzymatic reaction that is initiated by the grating; However, this aroma disappears very quickly. To contain as much of the flavor the Wasabi at Kinjirushi is grated frozen at -196° Celsius and immediately packaged then stored at -4° Celsius until shipping.