An Asian plant of the mustard family. The pungent, greenish root of this plant, which can be grated and used as a condiment is one of the most important additions to a variety of Japanese cuisines.
I admit that prior to coming to Japan I didn't like wasabi at all - I was traumatized. I was tricked into drinking a cup of liquidized wasabi by a bunch of ill natured caterers at a dance I was attending with my date. I must've coughed up everything on my brand new silk tie and had to leave early that night because of it. I didn't touch wasabi anymore after that.
After moving to Japan I finally started trying wasabi again, little by little. I still didn't like it much even in Japan. Then I took a trip down to Joren no Taki where they grow organic wasabi, not the mass produced and over processed stuff, but real wasabi.
Even tried wasabi ice cream. After that trip I never purchased processed wasabi ever again. I buy the real plant root then grind off the desired amount I need for whatever I'm eating.
This wasabi is simply the best and it doesn't burn your nose. Just a clean and refreshing wasabi.