Definition

Noun 1. A pungent green condiment: A spicy, green paste or powder made from the grated root of a specific Japanese plant (Eutrema japonicum), traditionally served with sushi and sashimi. Its flavor is sharp, hot, and similar to strong horseradish but more vegetal. 2. The plant itself: A Japanese plant of the mustard family (Brassicaceae/Cruciferae) cultivated for its thick, green, pungent root.

Usage Examples

• Noun (Condiment):

  • A small amount of wasabi is typically placed between the fish and the rice in nigiri sushi.
  • Be careful; this wasabi is very strong and can clear your sinuses.
  • She mixed soy sauce and wasabi in a small dish for dipping.

• Noun (Plant):

  • True wasabi is difficult to cultivate and requires very specific conditions, such as cool, flowing water.
  • The wasabi plant grows naturally along mountain stream beds in Japan.

Advanced Usage

• "Real vs. Imitation Wasabi": Due to the cost and difficulty of cultivating the genuine plant, much of the "wasabi" served in restaurants outside Japan is an imitation made from horseradish, mustard, and green food coloring. This is often referred to as "western wasabi" or simply noted as a "wasabi-flavored" paste.
  • The condiment served at most supermarkets is usually imitation wasabi made from horseradish.

Variants and Related Words

• Wasabi pea: A snack consisting of a dried pea coated in a paste of wasabi, starch, sugar, and salt, known for its spicy and crunchy flavor.
• Wasabi mayonnaise: A flavored mayonnaise made by mixing mayonnaise with wasabi paste, used as a dip or sandwich spread.

Synonyms

• Japanese horseradish: This is a common descriptive synonym, though it is not botanically accurate as true horseradish is a different plant.

Related Phrases

• "Wasabi nose" / "Wasabi hit": An informal phrase describing the sudden, intense burning sensation in the nasal passages experienced when eating too much wasabi at once.
  • I took too big a bite and got a serious wasabi hit.

Noun

1. the thick green root of the wasabi plant that the Japanese use in cooking and that tastes like strong horseradish; in powder or paste form it is often eaten with raw fish
2. a Japanese plant of the family Cruciferae with a thick green root