Wasabi is an iconic Japanese plant, traditionally consumed in the form of a paste made by finely grating its root. Sometimes called "Japanese mustard," it is distinguished by a more vibrant and refreshing flavor, as well as a powerful and characteristic spiciness that rises directly to the nose.
Cultivated for centuries, wasabi is mentioned from the year 685 in historical texts. Its consumption is particularly widespread with dishes of raw fish, like sushi or sashimi, not only for its unique aroma but also for its natural antibacterial properties.
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