Wasabi

Wasabi, which translates as ‘mountain hollyhock’, is a horseradish that grows wild near spring water in the mountains of northern Japan. It is unrelated to the European white horseradish. The very expensive fresh pale-green root is available only in Japan and is grated before use as a condiment to accompany raw fish and sushi rice. Elsewhere, wasabi is available as a powder or paste, although it is grown in Taiwan and New Zealand on a smaller, less-successful scale. Specific to Japanese cooking, wasabi has a milder aroma and gentler, more aromatic but nonetheless hotter flavour than the sharper white horseradish. It is best to buy powdered wasabi and mix the required quantity with water as the paste can be quite impotent by comparison. Available: Asian food stores.