Wasabi is more than a hot green paste on the side of sushi. It is a pillar of Japanese food culture, with a long history, a unique chemistry behind its punch, and everyday uses that go far beyond high-end restaurants. This article explores wasabi’s origins, flavor science, health-related properties, and how it is prepared and enjoyed in Japan. What Is Wasabi? Wasabi is the rhizome of Wasabia japonica (often called Japanese horseradish). Freshly grated wasabi offers a bright, nose-tingling heat that rises quickly and fades just as fast, leaving a clean, slightly sweet aftertaste. Grated wasabi is traditionally served ...
