Wasabi

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Freshly ground wasabi paste, with a sharkskin oroshi grater

Wasabi (山葵) — literal translation from Japanese as "horseradish" — is a very potent member of the horseradish family used primarily in Japanese cuisine. It is often served alongside sushi and sashimi, sometimes mixed with soy sauce and used as a dip. It may also be added to other dishes such as noodle soups or marinades. Wasabi is prepared by grating the edible part of the plant, the root, into small shreds.

In addition to use with sushi and other common applications, the leaves of the wasabi plant may be eaten, and wasabi powder is often used to coat peas or other beans.

It has been suggested that wasabi may have favorable health properties, such as anti-cancer, antibiotic, and anti-inflammatory, among others. [1]

References

  1. http://www.wasabia.com/science-biomedical.php
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