Wasabi is also known as Japanese horseradish; this sinus-clearing condiment accompanies Japanese meals, especially when sushi and sashimi are served. This knobby green rhizome grows in Japan beside cold mountains. It is finely grated to a powder and is jade green in color. The leaves, flowers, stems and freshly sliced rhizomes are all used to make a popular Japanese pickle called "wasabi-zuke." It is best to make wasabi paste about 15 minutes before serving it, as it looses its intense flavor. Use one part water and two parts wasabi powder. The paste should be thick, not runny. Cover and let sit for about 8-10 minutes.

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