- 56 minutes ago
قبل أن تشتري الواسابي، تعرّف على الفرق بين الواسابي الحقيقي والبدائل الخضراء الشائعة التي تُباع في المتاجر والمطاعم. يشرح هذا الفيديو ما هو الواسابي أصلًا، ولماذا يُعد من أصعب النباتات زراعةً وأغلاها ثمنًا، وكيف يمكن أن تنجح زراعته في المنزل داخل أصيص إذا وفّرت له البرودة والظل والرطوبة المستمرة.
يأخذك إلياس في شرح عملي هادئ عن نبات من فصيلة الكرنب، قريب من الخردل والفجل الحار، وكيف تنمو جذوره في بيئة باردة شبيهة بجداول الجبال في اليابان. ستتعرف على طريقة البدء بنبتة صغيرة، والتربة المناسبة، وكيفية التعامل مع البزاقات والمن، ولماذا يحتاج النبات إلى صبر طويل قبل الحصاد. كما يشرح كيف تُبشَر الساق الخضراء الطازجة لتتحول حرارتها في اللحظة نفسها، ولماذا لا يدوم الطعم الحاد طويلًا.
هذا محتوى مناسب لمن يبحث عن زراعة الواسابي في المنزل، أو دليل واسابي حقيقي، أو شرح مبسط عن نباتات المطبخ الياباني، أو نصائح عن الزراعة في أصص والظل والرطوبة. كما يفيد محبي فيديوهات الزراعة المنزلية، وأفكار الطعام، ومعرفة ما الذي تشتريه فعلًا عند طلب الواسابي مع السوشي.
يأخذك إلياس في شرح عملي هادئ عن نبات من فصيلة الكرنب، قريب من الخردل والفجل الحار، وكيف تنمو جذوره في بيئة باردة شبيهة بجداول الجبال في اليابان. ستتعرف على طريقة البدء بنبتة صغيرة، والتربة المناسبة، وكيفية التعامل مع البزاقات والمن، ولماذا يحتاج النبات إلى صبر طويل قبل الحصاد. كما يشرح كيف تُبشَر الساق الخضراء الطازجة لتتحول حرارتها في اللحظة نفسها، ولماذا لا يدوم الطعم الحاد طويلًا.
هذا محتوى مناسب لمن يبحث عن زراعة الواسابي في المنزل، أو دليل واسابي حقيقي، أو شرح مبسط عن نباتات المطبخ الياباني، أو نصائح عن الزراعة في أصص والظل والرطوبة. كما يفيد محبي فيديوهات الزراعة المنزلية، وأفكار الطعام، ومعرفة ما الذي تشتريه فعلًا عند طلب الواسابي مع السوشي.
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LifestyleTranscript
00:00I am going to be straight with you right at the start, plainer than I usually need to
00:05be.
00:05This one is not one of ours.
00:08The plant I am going to show you today, the wasabi, that fierce green Japanese root, my
00:15people never grew it.
00:16My grandfather never touched it.
00:19There is no old family way of mine to hand you on this one.
00:23It comes from the cold mountain streams of Japan, half a world from my ground, and I
00:30would be lying to you if I dressed it up as some inherited wisdom of mine.
00:35But here is the thing.
00:37I got curious about it, for it is said to be one of the hardest plants in all the world
00:42to grow, and one of the most costly to buy.
00:46And I went and learned from the folk who do grow it how it is done.
00:50And I found you can grow it your own self at home, in a pot.
00:55And I thought that too good not to pass on to you honest.
01:01So today, as a plain learner and not a master, I will show you how wasabi is grown, and the
01:08wonder of what it truly is.
01:11I am Elias, and I would rather tell you plain when a thing is not my own than pretend to
01:17a
01:17knowing I have not got.
01:19So take this as one gardener passing on what he learned from better hands, and let me show
01:26you.
01:27Quick word before I go further.
01:29The old methods my family uses, there is more of it than fits in any one video.
01:36I gathered the whole of it into a book at EliasYoder.com.
01:41The book is the long version.
01:43If you want it, it is there.
01:45I will not mention it again.
01:48First, what wasabi even is, for most folk have never met the real thing.
01:54It is a plant of the cabbage family, a brassica, kin to your cabbages and your mustard and your
02:01horseradish.
02:02And it is that green paste the Japanese eat with their raw fish, fiery hot in a way that
02:09flies up your nose rather than burning your tongue like a pepper.
02:13And here is a thing worth knowing that will save you money, that most of what is sold as
02:20wasabi in the shops and the restaurants is not wasabi at all.
02:25It is common horseradish dyed green with a bit of mustard.
02:30For the real wasabi is so hard to grow and so dear that few ever taste the true thing.
02:38So to grow your own is to have something most folk with all their money never get, the real
02:45article, fresh.
02:47Now why is it so hard to grow so that even the great farms struggle at it?
02:53It comes down to what it wants, which is a cool, shaded, wet place, a hard set of things
03:00to give it.
03:01In its home, it grows in the cold, clear water of mountain streams, in the shade of the forest,
03:08with cool water forever flowing gently past its roots.
03:13So it wants three things most plants do not—coolness, deep shade, and constant moving moisture—and
03:22it hates heat and sun above all.
03:26Give it a blazing sunny spot and it dies.
03:29To put a number on it, the folk who grow it say it is happiest in the cool, somewhere around
03:36the fifties.
03:37And while it will take a fair bit of cold, even a touch of frost, and grow on in warmer
03:43spells too, the fierce heat of a high summer day with the sun beating down is the thing
03:50that undoes it, wilting and rotting it.
03:53So it is a plant for the shady, damp corner where little else wants to grow, and there it
04:00thrives where a sun lover would sulk.
04:04That is the whole difficulty of it, and once you know it wants cool and shade and wet, the
04:10growing of it makes sense.
04:13Now the folk who grow it told me you can manage it at home in a pot far easier than
04:19in some
04:19great water bed, and here is how.
04:22You start with a young wasabi plant, for you will not easily raise it from seed, so you
04:29get a little started plant from someone who grows them.
04:33And you set it in a pot.
04:34But, and here is a point, it need not be a big pot to start, a smallish one does, and
04:42let it settle and establish a month or two before you fuss with it.
04:47The soil you give it wants to hold moisture, yet still drain, for though it loves wet, it
04:54does not want to sit in a foul, stagnant swamp.
04:57So, a good soil, with a bit of grit or fine bark worked in for drainage, suits it, kept
05:05always moist, and if ever you set it out in the open ground rather than a pot, and your
05:11ground is heavy clay, do not go mixing sand into that clay to loosen it, for, as I have
05:17told you before, that only makes a kind of brick worse than before.
05:22Instead, build the plant a little raised mound of good, gritty soil, and set it in the top
05:29of that, so it has drainage about its crown, while its roots reach down to the moisture
05:34below.
05:35A mound for drainage, never sand in the clay.
05:39Now here is the heart of growing it, the same trick we have used all season for the tender
05:44potted things, only turned backwards.
05:47For, where a lemon or a pepper we move to catch the warmth and sun, the wasabi you move
05:54to escape them.
05:55In the heat of summer, you keep your potted wasabi in the deepest, coolest shade you have,
06:01the north side of a building, under a thick tree, anywhere it never catches the hot sun,
06:07and you keep it wet and cool.
06:10And in the cold of winter, when the frost threatens, you move it somewhere it will not freeze hard,
06:16for, though it likes cool, it does not want a killing deep freeze on its crown.
06:22So, you shift it with the seasons, into the deep cool shade for summer, and out of the
06:28hard freeze for winter, the opposite of everything else in your garden.
06:33That movability of a pot is the whole reason to grow it in a pot, so you can chase the
06:38cool
06:39and dodge the heat.
06:41Keep it cool, keep it shaded, keep it wet, and it will grow.
06:46And keep it wet is no small thing, for this plant drinks constant, wanting that streamside
06:53moisture, so you must water it faithfully and never let it dry, standing its pot in a saucer
06:59of water even, or watering it daily, for a dry out will do it in quick.
07:05Cool, shaded, and never dry.
07:09Now the pests, and here it is the same as any cabbage kin, for being a brassica, the slugs
07:16love it, and the aphids too.
07:19So you guard it as you would your cabbages, picking the slugs and setting your beer trap
07:24and blasting the aphids off, all the old ways I have given you before, and beyond that,
07:30a healthy, cool, well-watered plant mostly mines itself.
07:35Slugs and aphids watched, and little else to do.
07:39And now the hardest part of all, the patience, for this plant asks a great deal of it.
07:45Wasabi is slow, terribly slow, taking a full year and a half, often two years, to grow to
07:53any harvest at all, eighteen months to two years, tending it cool and wet and shaded the
08:00whole while, before ever you take a root.
08:03So it is no crop for the impatient, it is a long, slow project, a plant you tend season
08:10on season, and near forget.
08:13But at the end, you have that rare and costly thing few ever grow, so if you have the patience,
08:19it rewards it.
08:20And here is a comfort for the long wait, that you need not go the whole time with nothing
08:26to show, for the leaves and the leaf stems are good to eat too, milder than the root,
08:32but with that same wasabi tang.
08:34And once your plant has a good number of leaves, a score or so, you can take a few at
08:40a time
08:40as it grows, chopped into a salad or pickled with a bit of vinegar or fried in a batter, and
08:47never harm the plant.
08:48So, it feeds you a little all along the years, while the root swells for the grand harvest.
08:55Now what you are growing it for, the part you eat, is not the leaves, though those are good
09:00too, but the swollen stem at the crown of the plant, down at the base where the old leaves
09:06have fallen away, a knobby green stem root that thickens as the plant ages, and that is the
09:13real wasabi.
09:15After your year and a half or two years, you check that this stem has swelled to a good
09:20size, and then you pull the whole plant, trim off the leaves to use, cut away the roots, and
09:27clean up that green stem, and there is your wasabi, the thing that costs a small fortune
09:33in the shops.
09:34And here is the most wonderful part of the whole business, a thing I did not know till
09:39I learned it, and it is how you make the heat, for the heat is not just sitting there
09:44in the root waiting.
09:45A whole wasabi stem, uncut, is near mild.
09:50The fire is not there until you make it, by grating.
09:53When you grate the wasabi, breaking open its cells, two things that live apart inside
09:59it are brought together and meet, and the moment they meet, they react and make the sharp,
10:05hot flavor, right there under your hand, made fresh by the grating.
10:10It is not ground out, it is created by the breaking of the cells.
10:14And so you grate it fine, into a paste, working it in a slow circle to mix it well, using
10:21the
10:21very finest grater there is, for the finer you break the cells, the more of that heat
10:27you make.
10:28That is a genuine wonder, that the fire is not in the root, but is made the instant
10:34you grate it.
10:35And here is why you must grate it little and often, and this too astonished me, that the
10:41heat once made does not last.
10:44It takes a few minutes after grating to come to its full fire, holds that fire but fifteen
10:50or twenty minutes, and then begins to fade, and within the half hour it has gone flat and
10:57mild, just a green, cabbage-y taste, with the fire gone out of it.
11:02So there is no grating a great heap of it ahead, for it would be dead by the time you
11:07ate it.
11:07You grate only what you will eat in the next few minutes, fresh, and grate more as you want
11:14it.
11:15Grate it little, grate it fresh, and eat it while the fire is in it.
11:20And a plain word on the grating tool, that the folk who grow it use a very fine grater
11:26indeed, the finer the better, for a coarse one only shreds it and makes little heat, where
11:33a fine one pastes it and breaks the most cells and makes the most fire.
11:39So use the finest grater you have, and work it in a slow, patient circle, till it is a
11:45smooth, green paste.
11:48Now let me say a small, plain word, and I will not pretend it is a who-profits sermon on
11:54my
11:54own wisdom, for this was never my crop.
11:57But I will say this honest thing.
12:00Here is a plant, sold for a small fortune, that most folk are told they can never have,
12:06and must buy deer if at all, and that most of the time when they buy it they are sold
12:12a green-dyed horseradish fake instead.
12:16And it turns out that with a pot, a cool shady corner, faithful watering, and a great deal
12:23of patience, a body can grow the real thing at home for almost nothing but time.
12:29That is a fine thing, and it is true of more in this world than wasabi, that what we are
12:35told is beyond us and must be bought deer, is often within our own reach if we will take
12:42the trouble to learn it.
12:43I learned this one from better hands than mine, and I pass it to you the same way, plain
12:50and honest.
12:52So there is how the folk who know grow wasabi, passed on to you by a learner and not a
12:58master.
13:00Know it is a cool, shaded, water-loving cabbage cousin from the mountain streams of Japan.
13:07No crop of my forefathers, but a fine one all the same.
13:11Start with a young plant in a pot of moist, gritty soil.
13:16Keep it always cool and deep-shaded and wet, moving it out of the summer heat and the winter
13:22hard freeze, the opposite of your tender warm crops.
13:27Guard it from slugs and aphids as you would a cabbage.
13:31And wait, a year and a half and more, patient, till its green stem swells.
13:37Then harvest that stem and grate it fresh and fine to make its fire, little and often, for
13:45the heat is made in the grating and fades within the hour.
13:49Do these and you will grow and taste the real thing, which few ever do.
13:56Now I want to hear from you.
13:58Tell me down below whether you have ever tasted true fresh wasabi or only the green dyed fake,
14:06and whether you would try growing so slow and fussy a thing for the reward of it.
14:11And tell me your county and how cool and shaded a spot you might give it, for it is the
14:17cool
14:18and the shade that decide whether you can grow it at all.
14:22I read every one.
14:24Next time, I will get back to my own ground and my own wisdom, and show you the growing
14:30of a fig tree in a pot, a plant I do know that you can keep in a tub and
14:36carry through
14:37the winter for sweet, fresh figs, even where the cold would kill it, the honest old way of
14:44growing a fine fruit where they say you cannot.
14:47I have told you plain today that this one was not mine, learned and not inherited, and I would
14:54rather do that than dress a borrowed knowing as my own.
14:59But there is a wisdom even in it that is old and true, that so much of what we are
15:04told we must
15:05buy dear, or can never have at all, is within our own reach if we will only learn the way
15:12of it
15:12and take the patience. The people who built this country with their hands knew that,
15:17and we are only just starting to remember it.