Wasabi

Wasabi was originally foraged from the wild, and would typically be found along gravel water streams. Wasabi has been cultivated in Japan since the sixteenth century and became an important part of the evolution of sushi, being served as an accompaniment to sushi with pickled ginger and soy. The three key components which make sushi safe to eat raw are the pH of the pickled sushi rice; the freshest, finest-quality fish prepared with Japanese sword-quality knives; and the properties of wasabi as both a flavour enhancer and antiseptic. However, most of the wasabi we consume comes in powder form and is made from mustard powder, English horseradish, flavourings, colourings, and about 1 per cent real wasabi.