Wasabi

Outside of Japan, wasabi is hard to grow, and even harder for a regular shopper to find. A member of the Brassicaceae family, along with mustard and cabbage, the wasabi plant is grown primarily for its rhizomes (knobby underground stems). The leafy plant naturally grows in Japan, in shaded banks near cold streams, and has been cultivated there for centuries.

To enjoy fresh wasabi at home, your rhizome needs a suitable grater, such as a ginger grater. If you use a knife or a cheese grater, the wasabi won’t produce any heat or take on a paste consistency. With gentle pressure and quick circular motions, a fine grater will break down the stem enough to release a compound called isothiocyanate, which stimulates the nasal passages and gives a spicy kick of flavor. After the spice comes a sweet aftertaste without the burning sensation that you get from the mustard-based imitation most Americans are used to.