Wasabi
Eutrema (Wasabia) japonicum
Similar to the horseradish root, wasabi is actually a rhizome harvested for a root-like stem, like a kohlrabi, and it has a more rounded sweet flavor in addition to the punch-you-up-the-nose heat. Due to its limited growing conditions and the ease with which horseradish grows, most of the wasabi paste we eat with our sushi is mostly horseradish and green food coloring. Regardless of which one is getting your sinuses dripping, it’s clear that these two Brassicas bring the heat like no others.
Related Resources
Fresh Wasabi: Visiting a Traditional Wasabi Farm in Tokyo and Wasabi: 13 Curious Things You Never Knew About Japan's Most Famous Condiment! from Live Japan (photo source)
Daio Wasabi Farm: Everything you Ever Wanted to Know About Wasabi by Jon Daub with Japan Cheapo
Wasabi vs. Horseradish: What to Know Other Than They're Really Hot by Janet Rausa Fuller with epicurious
How to Grow Wasabi by Peg Aloi with The Spruce
Wasabi Recipes
