わさび （わさび / Wasabi）
Japanese horseradish-like spice
- Category
- Condiments
- Main Ingredient
- Vegetables
Wasabi is a Japanese spice made from the grated rhizome of a plant grown in clear mountain streams. Known for its sharp, clean heat and nasal aroma, it is commonly paired with sushi and sashimi, but also used with noodles, steak, roast beef, and ochazuke.
When / How to Eat
Traditionally served with sushi and sashimi, but also mixed into dipping sauces for soba or udon. Increasingly paired with steak or roast beef to cut through richness with its sharp heat.
Cultural Background
Historically valued in Japan as a condiment that enhances flavor and reduces fishiness. Regions such as Shizuoka and Nagano are known for cultivation.
Cautions
Fresh wasabi loses its aroma quickly after grating, so it is best consumed immediately.