Infarm Wasabina

Wasabina

A member of the Brassica family, Wasabina (literally “wasabi-like” in Japanese) is a mustard green native to India that later spread to the East and established itself in China and Japan.

Taste

Although not botanically related to the wasabi root served as a paste, Wasabina shares the volatile compounds responsible for the characteristic sharp heat of the wasabi root. The sharp burning notes resemble those of horseradish and mustard and are short-lived on the nose as their compounds are not oil-based.

Nutrition

Wasabi mustard greens are rich in Vitamins A, B, and C, as well as anti-cancer phytochemicals, a compound that has been found to inhibit the growth of bladder cancer cells.

Kitchen Use

Simply replace wasabi paste with Wasabina for a lighter and fresher cleansing effect. Leaves may be eaten raw, stir-fried, steamed, braised or pickled.

Wasabina taste profile