A perennial herb that is often ground to become a paste. It is pungent and spicy in flavor.
Native to Japan.
Because the Wasabia japonica plant is difficult to grow, “faux wasabi” created from a mix of horseradish, mustard, and green food coloring, accounts for as much as 99% of wasabi sold in the United States and an estimated 95% sold in Japan.
Authentic wasabi is used to help treat dysentery, cholera, and typhoid.
“The Traditional and the Modern: The History of Japanese Food and Culture in Oregon and How It Did and Did Not Integrate with American Food Culture” by David P. Conklin (2009) https://pdxscholar.library.pdx.edu/cgi/viewcontent.cgi?article=4795&context=open_access_etds
“Wasabi—Japanese Horseradish” by T. Sultana and G. Savage (2008) https://www.banglajol.info/index.php/BJSIR/article/view/2234
“The Wasabi Sushi Restaurants Serve Is Pretty Much Never Actual Wasabi” by Roberto A. Ferdman
“What is Real Wasabi and Why You’ve Probably Never Eaten It” by Lindsay Mattison (2019)
“What is Wasabi?” by Mandy Naglich (2020) https://www.tasteofhome.com/article/what-is-wasabi