wasabi

The grated rhizome of a Japanese semi-aquatic plant (*Eutrema japonicum*). It produces volatile allyl isothiocyanate compounds when its cells are ruptured, delivering a fierce, vaporous heat that aggressively attacks the sinuses before dissipating completely within seconds. **Selection & Storage:** Real fresh wasabi is rare and must be grated immediately before serving, as its flavor vanishes in 15 minutes. Most commercial 'wasabi' is a stable mixture of horseradish, mustard, and green food coloring.