What is Wasabi sauce?

Answer 1

Wasabi is a hot Japanese mustard.

Answer 2

Wasabi is a Japanese horseradish like sauce. It is derived from a root and is quite spicy.
The root is taken and ground against a rough ceramic or stone and turned into a pulp. This pulp has the juice from the root and is mixed to a smooth paste. This is the traditional way to make wasabi.
There may be something added to the commercial versions - like preservatives or the like.

Answer 3

Wasabi (Japanese: わさび, 山葵 (originally written 和佐比)) ; Wasabia japonica, Cochlearia wasabi, or Eutrema japonica) is a member of the cabbage family. Known as Japanese horseradish, its root is used as a spice and has an extremely strong flavor. Its hotness is more akin to that of a hot mustard than the capsaicin in a chili pepper, producing vapors that irritate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. There are also other species used, such as W. koreana, and W. tetsuigi. The two main cultivars in the marketplace are W. japonica var. Duruma and Mazuma, but there are many others.

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Answer 4

Wasabi is a japanese horseradish, it usually is in a powder form and is mixed with water to become a paste. And was originally used by the Japaneses to prevent food poisoning.

Answer 5

Wasabi is japanese horseradish. Wasabi sauce is any sauce with wasabi added. but the wasabi served with sushi is just rehydrated japanese horseradish.

Answer 6

Wasabi is a Japanese horseradish usually sold in powder form which can be used to make a sauce.

Please be careful. This is some wicked stuff and will melt your sinuses if you make it too strong.

Answer 7

Yes. Wasabi sauce in the eye, whilst being beaten with a Giraffe!

Answer 8

Known as Japanese horseradish, its root is used as a spice and has an extremely strong flavor. Its hotness is more akin to that of a hot mustard than the capsaicin in a chili pepper, producing vapors that irritate the nasal passages more than the tongue.

Answer 9

Wasabi 山葵
Botanical Name: Wasabia japonica

Wasabi is the most important spice, condiment and seasoning for sushi,
as well as Gari (seasoned ginger) and Sho'oyu/Nikiri (soy sauce.)





The origin:
As its botanical name 'Wasabia japonica (Miquel) Matsumura' indicates, wasabi is an indigenous herb of Japan and mainly cultivated in cool plateau regions of Amagi district in the Izu Peninsula, Shizuoka Pref. and Hotaka, Nagano Pref., or other overseas countries nowadays by transplantations.


Wild wasabi is seemed to have been utilized as a medical herb, an antidote to food poisoning, which is very useful property when served with fresh raw fish, since in the Nara era (710-793) already. The term ('wa-sa-bi') appeared in the oldest dictionaries in Japan, in Honzo-wamyo (本草和名, 918), the oldest botanical dictionary compiled in the Heian era (794 - 1185), referencing 1,025 spices of Japanese botanical plants, and also in Wamyou-ruijyushyo 倭名類聚鈔 (or Wamyou-shyo 和名抄, 931), the oldest Chinese (Han) - Japanese word dictionary consisting of 10 volumes.

The exact cradle land of wasabi cultivation is said to be at Mt. 'Wasabi-yama,' the headstream of River Utougi-zawa at Utougi(*1), Shizuoka City, Shizuoka Pref. A story tells us that in ca. 1600 a villager found a wild wasabi by chance there and brought it back to home and successfully planted at a waterside that clear water runs. As the cultivation was first started the place, a memorial stone monument with the inscription 'The Origin of Wasabi Cultivation' was built adjacent to Utsurogi Shop in 1992


The first use of wasabi in sushi, for nigiri-zushi in particular, is also said Hanaya Yohei's invention in the Edo period, and such sushi had big hit all over the city then. Also Japanese buckwheat noodle (soba) or 'ochazuke' rice dish use wasabi as one of the main indispensable condiments. Nowadays, wasabi roll (wasabi-maki or namida-maki) that is only using roughly chopped wasabi in its inside, not of grated or paste, is found at some sushi bars.

Now the cultivation of wasabi is done almost all over Japan, mainly in the Izu Peninsla, Shizuoka Pref., and Nagano Pref., where Daiō Wasabi Nōjō , who is one of the biggest wasabi cultivation farms in Japan is located in Hotaka, Azumino City.

Answer 10

It's a horseradish base.