Wait til you hear about wasabi!

Article content

Do you love the eye-watering, tongue searing, nostrils flaring sensations when you smear spicy wasabi paste on your California rolls?

Article content

You’d be surprised to learn you may not be tucking into the real thing. What many people are most likely eating is more often “a mixture of mustard powder and horseradish.”

Article content

So says nutrition physiologist and personal trainer Isaac Robertson, who says the wasabi you enjoy here in North America is a bit on the counterfeit side.

Due to the high costs and time-consuming processes of producing this genuine ingredient – and other popular products (such as cinnamon and vanilla) many of these items purchased in North America “often contain artificial or alternative ingredients,” says Robertson of TotalShape.com, in a recent email media release.

They may not be authentic, adds Robertson, noting that real wasabi, in particular “is very, very expensive. It’s one  of the most expensive things I have at home! I pay about $500 per kilo.” Robertson adds the real wasabi is time consuming as it is to cultivate – and where it grows.

Article content

Article content

Research shows true wasabi is a botanical spice that appears around Japan’s misty, rocky riverbeds, and where it still grows to this day. Formally known as wasabia japonica, the real wasabi is grown wild, has an ornery growth period that takes time and patience before maturity takes place.

Part of the challenges in growing wasabi is that it needs to thrive in partially submerged moving water – and is so delicate, any type of change in the environment can destroy it.

Of course, there are commercial harvests that take place in China, Taiwan and even Australia – and the good news is Canada is home to North America’s only commercial grower of high-quality water-grown authentic wasabi. The company – Pacific Coast Wasabi (wasabia.com) – is based in Vancouver and is “able to ship year-round from our growing sites in British Columbia, Washington and Oregon,” states the company website, where it’s noted the company grows “only high-quality semi-aquatic wasabi for the culinary, nutraceutical and natural product markets.”

Article content

The company shares that “the wasabi plant consists of a rhizome (a root-like stem) with clusters of large, long-stemmed heart shaped leaves and delicate white flowers that begin to blossom during winter,” and that the earliest cultivation of wasabi in Japan dates back to the 10th century.

So you can appreciate how precious the real wasabi is.

Can you tell the difference? Most likely – you can tell the real wasabi from the brilliant green paste instantly: It has a more delicate, herbal taste. it’s actually grated onto a dish. According to Taste of Home, the difference between fake wasabi and real wasabi on the palette is astonishing: “Real fresh-grated wasabi tastes bright and green with a touch of quickly fading heat,” notes the website. “It is pungent, yet delicate enough to let the flavour of raw fish shine… the hit of heat provided by the wasabi served with sushi is meant to highlight fish’s flavour, not cover it.”

Article content

Chocolate Wasabi Shortbread Cookies

And now for something totally different – shortbread with a decided wasabi taste! The wasabi peas add a savoury note that plays off the sweetness of the cookie. Courtesy of Redpathsugar.com.

1 cup unsalted butter, at room temperature (but not too soft)

1/2 cup granulated sugar

1/4 cup packed golden yellow sugar

1 tsp. pure vanilla extract

1-3/4 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 tsp. salt

1/2 cup wasabi peas, coarsely chopped

1/2 cup more wasabi peas, coarsely chopped, for sprinkling

Whisk together flour, cocoa powder and salt. Set aside. In a bowl of an electric mixer or in a large bowl with a wooden spoon, beat butter until smooth, then gradually beat in both sugars and vanilla extract. Chop wasabi peas; set aside. Gradually mix in flour mixture until just combined. Mixture will be very crumbly, so don’t worry. Stir in 1/2 cup of wasabi peas.

Article content

Dump dough onto counter and divide in two.

Shape each portion into a disk or rectangle with your hands. Wrap each disk in plastic wrap and refrigerate for at least 1 hour and up to 3 days. When ready to bake, centre the oven rack and preheat oven to 325F.

Line two large baking sheets with parchment paper or silicone mats. On a lightly floured surface, roll dough (one portion at a time) to 1/4-inch thickness. If necessary, let dough soften slightly before rolling. Using a cookie cutter of your choice, cut out cookies from rolled-out dough, pressing cookie cutter down hard through wasabi peas. If dough becomes sticky and difficult to work with, chill it for 10 to 15 minutes. Transfer cut-out cookies onto prepared baking sheets, spacing them 1-inch apart. Sprinkle cookies with remaining 1/2 cup of wasabi peas. Bake 12 to 15 minutes until set. Cool on baking sheet.

Makes 12 to 18 cookies, depending on size of cookie cutter.

Did you Know:

Wasabi is a staple condiment in Japanese cuisine and traditionally served with sushi, sashimi, soba noodles and other Japanese dishes. The leaves can be eaten fresh as a salad green, used as a flavour in foods or pickled fresh in sake brine or soy sauce.

wasabia.ca/culinary