Sushi and Wasabi: Why Do They Go Together?

Sushi and wasabi belong together. But why? Quite simply: The green spiciness kick from the grated root of the wasabi tuber has antibacterial properties. This effect was once thought to make eating raw fish safer.

Sushi and wasabi – the secret of the iconic duo

Lovers of this Japanese cult dish have long known that sushi and wasabi belong together. The reason for this is not culinary, but originally medical in nature.

Because before there were refrigerators, food spoiled more often. To make it safer to enjoy treats like raw fish, they were often paired with wasabi because of the mustard oils it contains. And they have been shown to have antibacterial properties, which can help reduce the risk of foodborne illness. For this reason, the Japanese emperor is said to have refined many of his dishes with wasabi more than 1000 years ago. Today, on the other hand, wasabi is valued as a side dish for sushi, above all because of its refined, fresh taste, which optimally supports the aroma of fish and rice.

In contrast to horseradish, the spiciness of wasabi evaporates more quickly, so the tubes and cans should be sealed airtight immediately after use. Fresh wasabi is hard to come by outside of Japan.

Seasoning sushi with wasabi – instructions

You want to mix wasabi and soy sauce for your sushi? This is considered a major faux pas among connoisseurs. The correct way to season with wasabi is as follows:

• Pick up some wasabi with a chopstick and spread the paste directly onto maki, nigiri, or other sushi variations.
• Now dip your seasoned sushi in the soy sauce and then eat it in one bite.
• A piece of pickled ginger completes your enjoyment afterward.

Sushi, Wasabi, and Ginger: What is Wasabi?

Like mustard and horseradish, wasabi belongs to the cruciferous family. The green paste is the grated rootstock of the plant. Good to know: Although wasabi is also known as Japanese horseradish, the two tubers have nothing in common botanically. The only thing that connects them is the high amount of mustard oils – and allows wasabi and horseradish to be considered healthy because they are said to promote digestion, for example. Ginger, on the other hand, belongs to the ginger family. The substance gingerol it contains is to blame for the sharpness.

Caution: Finished wasabi pastes and powders often only consist of colored white horseradish. Because the latter is significantly cheaper than the original. How do you recognize the original? Products made from real wasabi are pastel green in color and less intensely pungent.

Incidentally, whether you choose fresh goods, paste or powder is irrelevant for authentic enjoyment. The main thing is that you choose a product made from real wasabi and enjoy healthy sushi with it.