Wasabi is a green horseradish-like root grown in the mineral spring areas of Japan. Although a few North American operations grow natural Wasabi, nearly all powders sold domestically are made from horseradish and mustard powders.

Wasabi was originally used to enhance the flavour of fish and raw foods, but has since grown to be a spice used in cooking and preparing sauces. It has a nice, pungent flavour that does not burn the mouth like some peppers, and therefore doesn’t overshadow the taste of the food it is eaten with. Wasabi enhances flavours by taking away the “raw” or “earthy” taste of some foods, leaving only that which is desirable.