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