The scientific name of wasabi is Wasabia japonica, Cochlearia wasabi, or also Eutrema japonica, it is a Japanese condiment of green color that has an acrid, which is harsh and spicy to taste, it is also known as Japanese horseradish that is found in the specialties and in Asian markets of products of this specialty where they carry fresh wasabi, which can be grated like horseradish but can also be found in paste and powder.
The wasabi use it as seasoning in many Japanese dishes such as sushi, sashimi or some typical dishes containing donburi, which is a meal in Japan who serve in a bowl containing fish, meat, vegetables or other ingredients cooked together and served over rice and has some of the flavor of the wasabi root, for its preparation the radish is mixed with its water so that they can obtain the powdered substances and you add water to get that special texture that characterizes this food.
This plant is very scarce and difficult to produce, in Japan it is often substituted by substitutes, it is a condiment that can replace wasabi because it has similar properties, which is made from horseradish to which it adds green coloring and is the pasta that is served in most restaurants both in Japan and internationally.
The wasabi is obtained from the root of a plant that grows in water where it needs large amounts of clean water to grow the plant usually found in most rivers and streams.
