Description
The wasabi served in Japanese restaurants is not wasabi at all. It is made of horseradish, mustard, and green food colouring. Wasabia japonica (now apparently known as Eutrema japonicum) is the real deal and is a very different culinary experience with a sweet heat and intensity that is more subtle and delicate than the fake stuff which can overpower the senses. ‘Mazuma’ is an excellent variety considered to have more heat than ‘Daruma’ and more tolerance to warmer climates. After grating, allow to sit for a few minutes before eating for flavours to develop. Grow in moist to wet soils in part shade or morning sun. Makes a lush ground cover in coastal BC or grow in containers and protect in winter in colder zones.
