Wasabi, also known as Japanese horseradish, is a unique and highly prized plant famed for its spicy, pungent rhizome—a key ingredient in traditional Japanese cuisine. Unlike imitation wasabi, the real deal offers a complex, fresh heat that quickly fades, making it a favorite among sushi enthusiasts and chefs worldwide.

This slow-growing plant thrives in cool, shady, and humid environments, often along stream beds in its native Japan. Every part of the plant—from the rhizome to the leaves and stems—is edible and can be used in culinary applications, from sauces and dressings to garnishes.