Wasabi

Wasabi is a plant from the Brassicaceae family, known as Japanese horseradish. The scientific name of the plant is Eutrema japonicum. Wasabi is primarily valued for its root, which is processed into a spicy paste used as a condiment in Japanese cuisine, particularly with nigiri sushi and sashimi. The leaves and stems of the plant can also be eaten raw. Fresh wasabi is grated to create the characteristic spicy paste. The spiciness comes from allyl isothiocyanate (AITC), a volatile oil released when the plant is crushed.

Wasabi is sold either freshly grated or in the form of powder and paste. Fresh wasabi is more expensive and harder to find, as the plant requires specific growing conditions. In many cases, real wasabi is substituted with a mixture of horseradish, mustard, and green food coloring.