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How about a native speaker improving the awful syntax and style?
How can you see if it is imitation or real? Apart from inspecting the label that is Naelphin
The article makes a distinction between the correct and incorrect way to use wasabi to flavor food, but does not explain the correct way to use wasabi. Can this explanation be made? Dysprosia 09:27, 27 Mar 2004 (UTC)
I do not understand the following sentence: "However, wasabi's flavor dissolves very quickly in water and the best way to enjoy wasabi is to apply wasabi after dipping into soy sauce or carefully avoiding wasabi from mixing with soy sauce." It seems a bit contradictory. --AlexG 21:31, 3 Aug 2004 (UTC)
Another fun recipe:
Wasabi Pickle
Take bread and butter pickle (The presliced kind) spread a pinch of wasabi on it.
Eat fast.
(Vance Clarend 23:16, 4 April 2006 (UTC))
Can someone validate or refute the following statement? That the flavor evaporates I can believe, that it would evaporate significantly in the 15 minutes between serving and eating I have some doubts.
"Once the paste is prepared it should remain covered until served to protect the flavor from evaporation. This is why sushi chefs usually put the wasabi between the fish and the rice."
Jerdwyer
Not sure if some mention should be on the main article page, but WOW this video of an idiot snorting powdered wasabi, well it led me to here to see if it's been mentioned as a "do not do this!" activity yet :)
http://www.media-post.net/link408.php
http://www.filecrush.com/files/wasabi.html
I've taken out the "which would be read wasahi in modern language" in "Wasabi (Japanese: 山葵 (originally written: 和佐比, which would be read wasahi in modern language)". I don't believe there is any reason to suppose that the kanji 和佐比 would be pronounced wasahi and not wasabi; 比 in fact is read as bi in a lot of words (check http://www.csse.monash.edu.au/~jwb/cgi-bin/j-e.cgi/sjis/dosearch?sDict=on&H=PA&L=J&T=%94%E4&WC=none&LI=on for examples). Correct me if I am wrong. 24.159.255.29 20:15, 9 September 2006 (UTC)
In my copy of Good Omens, the car is named "Dick Turpin", rather than Wasabi. Is there a difference between the American and UK versions, or is the article in error? 24.154.116.172 02:08, 11 December 2006 (UTC)Abby C.
"Dick Turpin" is the name of the car, "Wasabi" the name of the (fictional) maker. Note that the article says it's called "a Wasabi". --Brazzy 11:18, 11 December 2006 (UTC)
This section needs to be trimmed. Many of the entries there simply consist of bare-mention examples without any substantial reference to wasabi beyond the name. I made the change, but it has been reverted. I would like to solicit further opinions. --Eyrian 00:02, 5 March 2007 (UTC)
Does the imitation Wasabi also have microbe fighting ability as the real thing? I ask this because, no doubt, I've only had the imitation brand.Jlujan69 21:17, 10 April 2007 (UTC)
I'm totally skeptical of the claim that "most sushi bars" only use the fake. It's hard to find the real stuff at American grocery stores, but I've never had a hard time finding it at Asian markets in a variety of cities in the U.S. I am under the impression that I can tell the difference. I find that most sushi bars use the real stuff, and if you get grocery store sushi or sushi off the buffet at an Americanized Chinese restaraunt, you usually get the colored horseradish. Since there's absolutely no source listed for the claim that most sushi bars don't use the real stuff, I think that should be removed unless such a source can be provided. (My evidence is anectdotal, but no statement at all about the prevalence of real vs. imitation should be made unless it can be sourced.) 69.247.73.57 16:02, 3 December 2007 (UTC)
It is true that very few sushi bars/japanese restaurants in North America serve real Wasabi. If your sushi arrives with a lump of green paste with it then the Wasabi is most likely made from horseradish, food colouring and other chemicals. Real Wasabi should be grated at your table. Ask your sushi chef to show your his Wasabi. For more information go to: www.wasabia.com.BrianOates (talk) 20:09, 10 March 2008 (UTC)
Better yet, don't eat at the table. Get a bar seat. :p (however this and the preceding comment are not in the appropriate scope of the talk page) It should be noted that the chefs will almost always grate real wasabi at the beginning of any bar service, particularly if you are ordering omakase, and it does seem true that most wasabi at American sushi restaurants is not the proper stuff. Moreover it's rare for good sushi to be served to the customer with a clump of wasabi at all. Both the wasabi and the soy based dressing are more appropriately placed on the pieces (especially when consuming nigiri) by the chef, before presentation. Tomyumgoong (talk) 04:57, 12 March 2008 (UTC)
Pyuuray the following, in this order:
One grapefruit
One tomato
One white pepper of the Halapenyoh family
One teaspoon of Cardamom
One teaspoon of Wasabi powder or Horseradish pyuuray
Half of a Banana, possibly old
Half of an apple
Note: All five parts of the tung are involved in tasting this: sweet (Apple and Banana), sour (grapefruit), salty (tomato), bitter (grapefruit), hot (Wasabi and Halapenyoh), and flowery (Cardamom, which smells minty), and it may not balance the same way on your tung, so the size of fruit (and strength or kind of Cardamom) can matter. The order is designed against oxidation. One guy told me he tasted lime. Brewhaha@edmc.net 07:26, 8 May 2007 (UTC)
this sentence seems to have come out of nowhere. Some copy'n'paste problem?? "These legumes are roasted or fried, then coated with a wasabi-like mixture (usually an imitation). These are then eaten as an eye-watering "in the hand" snack."
222.166.160.28 10:15, 22 May 2007 (UTC)
refers to wasabi peas, I believe. —Preceding unsigned comment added by 68.144.16.61 (talk) 06:59, 22 January 2008 (UTC)
"Once the paste is prepared it should remain covered until served to protect the flavor from evaporation. For this reason, sushi chefs usually put the wasabi between the fish and the rice."
Comments - Wasabi does not "evaporate" it is more protected from oxidation which reduces its flavor and potency, as well evaporates the water content of the grated root. Wasabi is placed between the fish and rice as a seasoning agent but to smear the wasabi on top of the fish sitting on the sushi would be unappealing, not to keep it from "evaporation", it is not a liquid.--Christopher Tanner, CCC 00:56, 8 August 2007 (UTC)
can you not read? the quote refers not to the substance of wasabi from "evaporating", but the flavour. And please don't start "flavour can't, strictly, evaporate"; in common speech, flavour can evaporate as well as hopes can evaporate, dreams can die, plans can disintegrate, etc.
placing the wasabi in such a way does protect the flavour from the effects of oxidisation, the aesthetic reasons you stated for sushi chefs "hiding" the wasabi are totally wrong. If we had a problem, aesthetically, with having wasabi out in the open - or we wouldn't have lumps of it on the serving dish, and designs made with them as well. —Preceding unsigned comment added by 68.144.16.61 (talk) 07:27, 22 January 2008 (UTC)
I am not sure that the chip link is strictly useful: 'Additionally, the leaves can be battered and deep-fried into chips.' I am not too well versed in Japanese food, but the idea of 'chips' made from leaves is rather confusing to me. Anyone care to correct/explain this?[[user:jimjamjak]] 14:57, 10 October 2007 (UTC)
I think the writer was meaning the leaves are prepared and served like Potato chips (crisps for those reading from the UK). It's not hard to imagine, really. Vladamire Steelwolf (talk) 07:35, 20 December 2007 (UTC)
The following paragraph looks like patent nonsense—a joke, perhaps?—and needs to be substantiated by citing a reliable source:
Wasabi can also be used as a raw ingredient to make powerful explosives. Even though it may not combust by itself, isothiocyanates in wasabi are powerful oxidizing agents (which also explains its antimicrobial properties) that can create highly exothermic reactions when combined with certain organic fuels. During the early 20th century, the Japanese military researched the use of wasabi to make "bunker buster" type explosive devices. However wasabi-based explosives were later substituted for C4 and other synthetic explosives.
If these statements cannot be rewritten unambiguously AND substantiated with citation of reliable sources, they can be justifiably removed. Jim_Lockhart 06:49, 20 October 2007 (UTC)
Hi. "Duruma" looked odd to me. Google for "Duruma"+"Wasabi" --> turns up almost only pages that quote the article. Google for "daruma"+"わさび" ( though I'm sure this needs no explanation for many folks reading the article , I should mention that "わさび" is "wasabi" in hiragana) turns up a lot more, including this. It's someone's personal page, hosted by their (apparently) former university. Though obviously the work of an expert (and damn interesting reading), as arguably a self-published source I guess it isn't a link that could be cited. I do think that it, plus the search results - and this the context of an article that has citation problems - alter the balance of probabilities very much in favour of changing the cultivar name. --Shirt58 (talk) 09:51, 26 February 2008 (UTC) ps: I've rem-d invisible SineBot's signing of this comment - oops, clicked wrong button.
I've added a citation request for the list of health benefits at the end of the uses section - without some sourcing, it seems dubious at best, and like snake-oil sales pitches at worst. Does anybody know of some decent science for this?Neil (talk) 22:05, 2 April 2008 (UTC)
→Yeah, plus that entire section is filled with weasel words, if we can't find separate sources for all of these statements they should probably be combined into fewer sentences. Agent Muu (talk) 16:22, 2 March 2009 (UTC)
The whole section sounds like something from a snake oil salesman. The only "source" is from a wasabi vendor, and they give no actual citations (Johnson et al, 1998 is not a citation unless you give the full reference). I propose removing the whole section unless someone can come up with an actual source.192.55.54.38 (talk) 16:23, 13 July 2009 (UTC)
Shouldn't the articles Wasabia japonica (plant species) and Wasabi (spice) be apart? Andres (talk) 17:46, 21 November 2010 (UTC)
If there are no objections I'll set them apart. Andres (talk) 08:11, 22 November 2010 (UTC)
I think I need to clarify this info. Wasabia koreana is called Gochunaeng-i (고추냉이) in Korean. Komitsuki (talk) 04:43, 16 April 2011 (UTC)
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Is there a Japanese dish that is referred to with this name ? — Preceding unsigned comment added by 82.35.93.64 (talk) 08:10, 8 June 2012 (UTC)
User:Plantdrew split this article to Eutrema japonicum as a plant article. However the most common name of this plant is Wasabi not Eutrema japonicum.―― Phoenix7777 (talk) 08:21, 27 September 2012 (UTC)
Note that it is often possible to distinguish between plant taxon and plant product, and in those cases it is not necessary to treat both in a single article. For example, it is acceptable to have separate articles on a grape (an edible fruit) and Vitis vinifera (the plant species that most commonly yields grapes). When a decision is made to treat them separately, the taxon article should use the scientific name.
You omitted an important description in WP:FLORA. Above quote is followed by the following sentence:
Grape was split because it has many taxa such as Vitis vinifera, Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis amurensis. Apple is not split because its taxon is only Malus domestica.
Taxon Wasabia japonica corresponds only to Wasabi condiments. Wasabi condiments, while some of them are made of a mixture of ingredients, does not correspond to taxon Horseradish. It is rather a kind of an imitation food. This means Wasabi product is a one-to-one correspondence with taxon Wasabia japonica, while an imitation food of Wasabi is widely produced.
As you says above, a relatively small article like this does not have any merit by splitting the article. Rather the splitting this article would become inconvenient for readers.
By the way, why did you use Eutrema japonicum as a title? Wasabia japonica (Natural Resources Conservation Service)[1] or Eutrema japonica (GRIN)[2] seems to be more common. ―― Phoenix7777 (talk) 00:06, 28 September 2012 (UTC)
Should there be an image showing wasabi as a paste? I think this is the most common form that people eat, at least in the US. Some options are already on Commons:
MakeBelieveMonster (talk) 04:06, 16 March 2014 (UTC)
Hi. I see that the part of the wasabi plant from which the wasabi spice is obtained is being referred to either as a root or as a rhizome. It is not any of these, it is merely the stem on which the leaves shoot from and grow. It is most certainly not a root. A rhizome on the other hand is a storage mechanism and can be removed from the plant without affecting it much. Please look at the photos below, first of wasabi plants, then for comparison, kale, another brassicaceae, where you can clearly see the almost identical stem. I thank you for your attention.
http://shizuokagourmet.files.wordpress.com/2010/08/wasa-8_0001.jpg
http://shizuokagourmet.com/wasabi-a-visit-to-its-birthplace-in-shizuoka/
http://steamykitchen.com/wp-content/uploads/2011/04/real-fresh-wasabi-1-19.jpg?6ff701 http://www.steamykitchen.com/15015-real-fresh-wasabi.html
http://media.oregonlive.com/mix_impact/photo/wasabi-party-caption2jpg-66c59895f7199780.jpg http://www.oregonlive.com/mix/index.ssf/friday_night_dinner_party/recipes_from_a_surfer_beach_party_hosted_by_a_wasa.html
http://www.japan-feinkost.de/shop/img/wasabiwurzel.jpg http://www.japan-feinkost.de/en/shop/lebensmittel/wasabi_kinjirushi.php
By comparison, let's look at kale, another brassicaceae
You can see an almost identical stem. The fact that the wasabi stem is below water does NOT make it a root or rhizome as the Wikipedia in various languages are calling it.
http://upload.wikimedia.org/wikipedia/commons/8/8e/Kale_plot_in_Kenya.jpg
http://www.ravennablog.com/wp-content/uploads/2013/03/tall_kale_crop.jpg
http://fromfinancetofarming.files.wordpress.com/2013/04/tall-kale.jpg
Regards, Rui ''Gabriel'' Correia (talk) 14:28, 29 July 2014 (UTC)
When I look at the Japanses Wasabi article I see Wasabi listed as " ワサビ " and the first word as " ワサビ(山葵)" yet THIS article says it is referred to as " (わさび(山葵)?, originally 和佐比; " NEITHER of these look like the word in the Japanese article. CAN someone who actually read Japanese correct this OR explain why the form is different if this is actually correct? There does not seem to be etymology with the English article at the moment. I mean the Japanese etymology NOT that the word was loaned into English from Japanese, whenever that was. — Preceding unsigned comment added by 91.159.9.87 (talk) 10:02, 28 December 2014 (UTC)
If someonw has time for translating Japanese then...
(本草和名 Honzō Wamyō?), could be a good thing to translate here. — Preceding unsigned comment added by 91.159.15.235 (talk) 16:17, 3 January 2015 (UTC)
The comment(s) below were originally left at Talk:Wasabi/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.
The article needs significant work in regards to citations:
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Last edited at 19:20, 21 July 2008 (UTC). Substituted at 10:16, 30 April 2016 (UTC)
There is a small section of the chemistry of wasabi in the article that needs to be expanded. Also, the section on preparation could be expanded as well. The physical composition of wasabi could be mentioned as well as the molecules that make wasabi spicy and create its unique flavor. — Preceding unsigned comment added by Julia033 (talk • contribs) 20:18, 27 November 2016 (UTC)
There's a fair few missing images on the page for the gallery, is anyone able to replace them? Sata1991 (talk) 18:28, 22 December 2017 (UTC)
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As far as I'm concerned, putting "wasabi" on something that has no wasabi in it is false advertising. How are food companies getting away with this? I love Wasabi, but I have allergic-like reactions to mustard. Isn't labeling something Wasabi and putting mustard in it kind of like filling a wine bottle labelled as wine with beer or filling a caviar container with catfish roe? Sure it says in fine print that it's just beer or fish roe, but the sell-point of the item is the labeling saying what it is and not the list of ingredients. They have the essential ingredients "type" alcohol or fish eggs in these examples, but they are far from what one would be expecting or maybe tolerable to. It seems like from this article the basis of labeling something as "wasabi" someone could just as well stick cabbage in the product and add jalapenos and get away with it. I thought there were stricter standards on food labeling than this.WereTech (talk) 11:12, 4 January 2018 (UTC)
It is indeed a sad state of affairs. Buyer beware and always read the ingredients before purchasing, because the packaging can say anything apparently. And even reading the ingredients be careful. For example "...Wasabi Powder (Dextrin, Arabic Gum, Horseradish Powder)..."[1] on the label for the related product which obviously contains no Wasabi at all but is listed as an ingredient as "wasabi power" <- which definitely is not "powered wasabi".WereTech (talk) 03:39, 21 February 2018 (UTC)
I hope that somebody better than I can add this recent news to Wasabi#Nutritional information or a better location. https://www.mdpi.com/2072-6643/15/21/4608. Here's a sample reporting article: https://www.medicalnewstoday.com/articles/wasabi-found-to-boost-brainpower-in-seniors#Wasabi-improves-working-and-episodic-memory Tom Haws (talk) 07:09, 10 December 2023 (UTC)
References
can someone fix the broken formatting in the top part of the article? 194.230.147.23 (talk) 20:28, 18 April 2024 (UTC)