Wasabi (Eutrema japonicum, also known as Wasabia japonica) is a plant of the Brassicaceae family, which also includes mustard, horseradish, and cabbage. It is most well-known as a green, pungent paste served alongside sushi and other Japanese dishes. The plant's stem is grated to produce the paste, which has a sharp, fresh flavor that is distinct from Western horseradish, though it is often confused with it. In Hebrew, wasabi is known as וואסאבי. In Japanese, it is simply referred to as わさび (wasabi). The plant is native to Japan and is primarily cultivated in the Izu Peninsula and Shizuoka Prefecture. Authentic wasabi is relatively rare outside of Japan due to the plant's specific growing requirements, leading to many substitutes being made from horseradish, sometimes with added green dye to mimic the color of real wasabi. The plant's spiciness comes from compounds called isothiocyanates, with the primary active component being allyl isothiocyanate, which is also found in mustard and horseradish.
Species of edible plant
Wasabi or Japanese horseradish 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. It grows naturally along stream beds in mountain river valleys in Japan.