Spices and Herbs (Wasabi)

Wasabi (Wasabia japonica, Cochlearia wasabi, Eutrema japonica)
Known as "Japanese horseradish", its root is used as a spice and has an extremely strong flavor. The plant grows naturally along stream beds in mountain river valleys in Japan. Wasabi is generally sold either in root form, which must be very finely grated before use, or as a ready-to-use paste, usually in tubes resembling small toothpaste tubes. Once the paste is prepared it should remain covered until served to protect the flavor from evaporation. For this reason, sushi chefs usually put the wasabi between the fish and the rice.
Fresh leaves of wasabi can also be eaten and have some of the hot flavor of wasabi roots. They can be eaten as wasabi salad by pickling overnight with a salt and vinegar based dressing, or by quickly boiling them with a little soy sauce. Additionally, the leaves can be battered and deep-fried into chips. Wasabi is often served with sushi or sashimi, usually accompanied with soy sauce. The two are sometimes mixed to form a single dipping sauce known as Wasabi-joyu. Peas are often roasted or fried, then coated with a wasabi-like mixture and then eaten as an eye-watering snack.
Authentic wasabi is extremely expensive and very often wasabi paste is substituted with a mixture of horseradish, mustard and food coloring.
See Also ("Horseradish" under "Spices and Herbs (G - I)")

spice condiment wasabi