Wasabi

Wasabi is a pungent Japanese condiment derived from the root of the Wasabia japonica plant. Freshly grated wasabi forms a smooth paste with a sharp, fleeting heat that hits the nasal passages rather than the tongue. Authentic wasabi is rare and expensive outside Japan, most products available on the market are substitutes made from horseradish, mustard, and food coloring. In Japanese cuisine, wasabi is traditionally served alongside sushi, sashimi, and noodle soups. It is used in small amounts as a dipping condiment or mixed into sauces. Beyond Japanese cooking, it appears in dressings, marinades, and as a spicy seasoning in various modern dishes.