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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]]
-"Its stem is used as a condiment and has an extremely strong flavor. Its hotness is more akin to that of a hot mustard than that of the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue." [[http://en.wikipedia.org/wiki/Wasabi]]
-Fresh wasabi paste made by crushing the root develops a characteristically fresh greenish flavor clearly different from the flavors of pastes from the other glucosinolates containing plants. LC/GC/MS/1H-NMR showed 6-methylthiohexyl isothiocyanate (2mg/kg), 7-methylthioheptyl isothiocyanate and 8-methylthiooctyl isothiocyanate to be the characteristic greenish wasabi flavor components. \\
-[ω-Methylthioalkyl isothiocyanates in Wasabi. Agricultural and biological chemistry, INA, Kazuo, et al., Vol.53, 1989, 537-538]
-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 grown in Yunnan were identified as 1,6-hexane diisothiocyanate (30.7%) and allyl isothiocyanate (17.1%)  with GC-MS. \\
-[Study on Volatile Components Of Yunnan Eutrema Wasabi Maxim., LU, Li-he, et al. Yunnan Chemical Technology, Vol.5, 2011, 4]
-{{:allylitc.jpg|allyl isothiocyanate}} allyl isothiocyanate
-Total content of isothiocyanates of Japanese horseradish rhizome grown in New Zealand was 2067mg/kg fresh weight, with allyl isothiocyanate (AITC, 1937 mg/kg) as the main component. Minor components present were 3-butenyl isothiocyanate (43 mg/kg), 4-pentenyl isothiocyanate (47 mg/kg), sec-butyl isothiocyanate (18 mg/kg), isopropyl isothiocyanate (12 mg/kg) and 5-hexenyl isothiocyanate (7 mg/kg). \\
-[Comparison of flavour compounds in wasabi and horseradish., Sultana, T., Savage, G. P., McNeil, D. L., Porter, N. G., Clark, B., Journal of Food Agriculture & Environment, Vol.1(2), 2003, 117-121] [[http://www.coppersfolly.co.nz/v1/research/comparison2.pdf]]
-{{:wasabia_japonica.jpg?700}} \\
-Wasabia japonica, Aizu area, Fukushima pref., Japan \\
-Author: Qwert1234[[https://creativecommons.org/licenses/by-sa/3.0/de/|CC BY-SA 3.0]]    [[https://commons.wikimedia.org/wiki/File:Wasabia_japonica_1.JPG|Wikimedia Commons]]

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