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Wasabi (known by the names Wasabia japonica or Eutrema japonica, as
well as others) is plant that is a member of the Cruciferae or mustard
family. Commonly known as Japanese horseradish, it grows naturally along
stream beds in mountain river valleys in Japan. It is green, and extremely
strong flavored. Its hotness is different from chili pepper, which burns the
tongue; wasabi's strong sensations shoot up one's sinus cavity instead.
It is sold either in root form, as a dried powder which is then mixed
with water to make a paste, or as a ready-to-use paste, which comes in tubes
approximately the size and shape of travel toothpaste tubes.
Fortunately for those who either through malice or unfamiliarity come
into contact with too much of this condiment, the burning sensations it can
induce are short-lived compared to the effects of chilis. When used as
intended, it is also very tasty on roasted peas, or in small amounts on
sushi or sashimi. Wasabi is commonly mixed with soy sauce to make a dipping
sauce for sushi and sashimi.
Most of the "wasabi" served today is really just horseradish dyed
green, or a mix of horseradish with mustard and chlorophyll for the same
effect. The demand for real wasabi is very high. The state of Oregon is one
of the world's top producers of this condiment.
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