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Wasabi (Japanese: ワサビ, わさび, or 山葵, pronounced [waꜜsabi]) or Japanese horseradish (Eutrema japonicum syn. Wasabia japonica) is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. The plant is native to Japan, the Russian Far East including Sakhalin, and the Korean Peninsula.: 133 It grows naturally along stream beds in mountain river valleys in Japan.
Wasabi is grown for its rhizomes, which are ground into a paste as a pungent condiment for sushi and other foods. It is similar in taste to hot mustard or horseradish rather than chilli peppers, in that it stimulates the nose more than the tongue, but freshly grated wasabi has a subtly distinct flavour.: 53 The main cultivars in the marketplace are E. japonicum 'Daruma' and 'Mazuma', but there are many others.
The oldest record of wasabi as a food dates to the 8th century. The popularity of wasabi in English-speaking countries has coincided with that of sushi, growing steadily from about 1980. Due to constraints that limit the Japanese wasabi plant's mass cultivation and thus increase its price and decrease availability outside Japan, the western horseradish plant is widely used in place of wasabi. This is commonly referred to as "western wasabi" (西洋わさび) in Japan.
It has large leaves produced from long, thin stalks.: 54 They are simple and large, 3–6 inches (7.6–15.2 cm) long and 3–6 inches (7.6–15.2 cm) wide with palmate veins.
Wasabi is mainly used to make wasabi paste, which is a pungent, spicy condiment eaten with foods like sushi. The part used for wasabi paste is commonly called the "root". It has been more accurately characterized as the rhizome or the stem, or the "rhizome plus the base part of the stem". Stores generally sell only this part of the plant.
The fresh rhizome is grated into a paste, and eaten in small amounts at a time. Traditionally, coarse sharkskin is used to grate the root, but metal graters called oroshigane are used in modern times. Fresh wasabi paste loses its flavor quickly if left uncovered, and so the paste is grated on the spot in some high-end restaurants. Sushi chefs usually put the wasabi between the fish and the rice, to cover the wasabi and preserve its flavour.
Store-bought wasabi paste is usually made from dried wasabi powder, and sold in bottles or squeezable toothpaste-like tubes.
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