It is very difficult to grow and therefore expensive; outside of Japan, it can be found only in specialty stores and the more upscale sushi bars.
The part of the plant that is used is not the root but a rhizome, accounting for the green color of the spice.
The taste of wasabi is somewhat fresher and purer than that of horseradish, but has similar burning and lachrymatory (tear-causing) effects. A 10th century Japanese medical encyclopedia documents wasabi as an antidote for food poisoning.
Wasabi is mostly used to flavor sashimi, sushi dishes (sushi is cooked, seasoned rice, along with other ingredients), and soba. In Japanese restaurants, wasabi is typically served ground and packed in the corner of the plate in a tiny cone.
Wasabi is a peculiar ingredient in Japanese cuisine, indicative of a liking for hot tastes in culture of cooking otherwise best known for trying to keep the individuals flavors of the ingredients as pure as possible.
Wasabi also is being used in a number of western dishes, with tasty result. The fiery green paste has found its way into marinades, salad dressings, sauces, spreads, and even mashed potatoes.
Wasabi
