Wasabi is Japanese horseradish. It is most famous in form of a green paste used as condiment for Sashimi and Suschi. However, wasabi is also used for many other Japanese dishes.
The wasabi plant Wasabia japonica also incorrectly equated to Eutrema japonica, a member of the cruciferous family, is native to Japan and is traditionally found growing in or by cold mountain streams. The earliest cultivation of wasabi in Japan dates back to the 10th century. The grated ‘rhizome’ or above-ground root-like stem of this plant has a fiery hot flavor that quickly dissipates in the mouth, leaving a lingering sweet taste, with no burning sensation.