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Eutrema japonica (Miq.) Koidz. - syn. Wasabia japonica (Miq.) Matsum.; Eutrema wasabi Maxim.; Cochlearia wasabi Siebold - Brassicaceae
Japanese horseradish, Japanischer Meerrettich , Wasabi
Perennial herb, up to 60cm tall, native to Japan, Korea, Sakhalin, cultivated in Japan, Korea and Taiwan for its edible rhizomes (source of the pungent condiment, wasabi).
http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=241000220
The rhizome contains most of the flavour and is the part most widely used, although both the leaves and petioles contain some of the flavour. Wasabi myrosinase liberates a mixture of isothiocyanates from precursor molecules, giving wasabi its distinctive flavour.
[Flavour and pharmaceutical properties of the volatile sulphur compounds of Wasabi (Wasabia japonica). Depree, J.A., Howard, T.M., Savage, G.P., Food research international, 31(5), 1998, 329-337]
The main volatile components of E.wasabi from Yunnan were 1,6-hexane diisothiocyanate (30.7%) and allyl isothiocyanate (17.1%), identified with GC-MS.
[Study on Volatile Components Of Yunnan Eutrema Wasabi Maxim., LU, Li-he, et al. Yunnan Chemical Technology, Vol.5, 2011, 4]