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Horseradish - Armoracia Rusticana

Common Name: Wasabi 
Scientific Name: Armoracia Rusticana 
Also known as: Western Horseradish
Family Name: Brassicaceae (a perennial and cold-resistant plant)
Origin: South-East Europe


Description: 

Horseradish originated in south-east Europe. In Asia, it is currently mostly produced in Hokkaido, Japan, north-east China, and central Taiwan. It likes a cool climate, is resistant to drought and rain, and is planted in sandy loam with deep soil layer, strong water retention, and fertility.

The white fleshy root of horseradish contains ''allyl mustard oil (allyl isothiocyanate)'', which is the source of the spicy and pungent taste. It has high added value, convenient to grow, and does not damage soil and water conservation. It can also be processed into wasabi seasoning materials.


What are the types of processed wasabi?

- Processed wasabi is roughly divided into powder (wasabi powder) and paste (wasabi paste, grinded wasabi).
 
  • Wasabi Powder: The product is in the form of powder, which needs to be mixed with water to form a thick paste.
 
  • Wasabi Paste: The product is in the form of a think paste and can be eaten directly.
 
  • Grinded Wasabi: The product is made from raw wasabi and horseradish. The ratio of them depends on the product.