Alishan わさび wasabi 

Common Name:Wasabi (わさび) 
Scientific Name: Eutrema Japonica
Also known as: Alishan wasabi
Family Name: Brassicaceae( a perennial herb) 
Origin: Growing in Japan, cool and humid temperate regions 


Description:
 
Wasabi was introduced from Japan for cultivation. Its birthplace is in the semi-shaded area under the sparse forest. Wasabi must be cultivated and grown under clean water sources. Alishan is the most prosperous place for them for be grown in Taiwan. However, due to ecological conservation and other reasons, the Department of Forest Management take back the land in 2011, and the growing area gradually reduced. The farmers are not willing to plant because they cannot be exported after they have no economic scale.

The roots, stems and leaves of wasabi are edible, and the part we generally use is its rhizome. Its roots are green and long cylindrical in appearance, and the surface is rough. After being grinded into mud, it can be eaten with sashimi or nigiri sushi. Compared with horseradish, wasabi is actually not spicy, and it is not too pungent, but the aroma is more fragrant and more expensive in terms of cost.


How to grind wasabi? 

Grate lightly with a fine grinder to break up the cells and release the spiciness and fragrance. To bring out all the flavor, grate the wasabi lightly in slow circular motions. The sound of grinding wasabi was like laughter. Grind lightly with a fine grinder, such as shark skin grinder, for more spiciness and fragrance. Thus, Alishan wasabi usually is used right away after grinding otherwise it will lose its spiciness. 

Seal the grated wasabi in a container or turn it upside down to bring out the spiciness. After 3-5 minutes of grinding, its pungency and fragrance will reach its peak and last for 30 minutes.