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Wasabi
The so-called “wasabi root” is a rhizome, a vertical underground stem bearing the leaves. In Japan, it is preferred fresh, but outside of Japan, this spice is only available dried (pale green powder) or in form of a green paste. The most common Japanese cultivars are the dark green daruma wasabi and the paler but hotter mazuma wasabi.

Wasabi is a spice known exclusively in Japan, mostly served with different kinds of raw fish, or mixed with soy sauce. Japanese meals are made with fresh ingredients, understandable in the case of raw fish which changes its taste rapidly and can host dangerous bacteria very quickly. In Japan, fish must be fresh enough to not develop any “fishy” odour. The pure and clean pungency of wasabi fits very well.

Many brands of Wasabi powder and wasabi paste in my supermarket are fake, and just coloured horseradish. Wasabi is not cheap. If it’s cheap, it’s horseradish, read the content of the package.