April 10, 2019
Wasabi
Wasabi is known worldwide for its use in Japanese cuisine. Its distinct flavour and powerful bioactives make it one of the most valuable crops in the Brassicaceae family.
Wasabi or as botanically classified, Eutrema japonicum, is a cruciferous Brassicaceae crop which originates from Japan. Although it is mostly grown for its enlarged underground stem, wasabi leaves can also be used in many dishes. Wasabi is known worldwide for its use in Japanese cuisine, especially in sashimi and sushi dishes. Large scale wasabi cultivation only took place in Japan from the 1600’s until recent decades when the demand for wasabi outside of Japan exploded with the rapid increase in popularity of Japanese cuisine. Wasabi’s distinct flavour is due to the presence of isothiocyanates, which are formed by the breakdown of glucosinolates by myrosinase enzymes. These molecules are also the principle bioactives associated with wasabi, and are known to have antioxidative, anti-microbial, anti-inflammatory and anti-mutagenic activities. Seed cultivation is quite rare in wasabi, and it is usually cultivated by clonal plantlets, offshoots, or seedlings. Water grown wasabi is considered the best quality form of wasabi and this is the method of cultivation that Beotanics uses to produce wasabi in Ireland. In nature, wasabi grows along stream beds in mountain river valleys in Japan. Beotanics replicates these conditions in its controlled environment growing facilities.
Beotanics has been developing its wasabi growing programme since 2012, refining propagation techniques and growing conditions to produce consistent, high-quality wasabi in Ireland’s temperate climate. Our tissue culture laboratory, BeoLab®, enables us to maintain virus-clean stock and scale production to meet growing demand from food manufacturers, restaurants and ingredient suppliers across Europe.
As consumer interest in authentic, functional ingredients continues to rise, wasabi offers a compelling opportunity for the food and beverage industry. Its unique flavour profile, natural antimicrobial properties, and clean-label appeal make it an increasingly sought-after ingredient for everything from condiments and snack foods to health-focused functional products.
