Wasabi (Japanese horseradish) is an essential condiment in Japanese cuisine. It's the light green paste that accompanies sushi, seafood, noodle dishes, and more. Typically, people dip sashimi (raw fish) slices in a mixture of wasabi and soy sauce. Wasabi is said to be effective as an antidote to prevent food poisoning. That is one reason that wasabi is served with sushi and raw fish slices.
Ideally, to use fresh wasabi, the rhizome is grated by a metal grater. But the availability of fresh wasabi rhizomes is usually low, and 100 % real, fresh wasabi is rarely used. Wasabi powder, which is used by mixing with water, or tubed wasabi, is substituted for fresh wasabi. These prepared products are commonly used in Japanese homecooking.
The powdered wasabi is made mainly from seiyo-wasabi (western horseradish) powder, mustard powder, and food colorings. Also, the Japanese brands of tubed wasabi (such as S&B) include both real wasabi and western horseradish. It's more convenient and cheaper to use the wasabi substitutes than using fresh wasabi. But, the taste and smell of real wasabi can never be matched. If you are using the powdered wasabi, mix with it water right before you intend to use it. You can ensure the best flavor that way.
Wasabi can grow in the ground, but commonly it's cultivated in water. It's said that it's very difficult to grow wasabi. For wasabi cultivation, clean water is essential, and the temperature must be mild (heat must be avoided). When the wasabi plant grows to nearly 20 inches tall, with green leaves on the head, the rhizome grows above the root and the plant is ready for harvesting.
Because of its distinct flavor, wasabi is used for a variety of dishes: Wasabi Salad Dressing Recipe, Wasabi Cucumber Pickle Recipe, Making Shrimp Sushi
