From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Also wasabe. A strong, sharp Japanese condiment, similar to horseradish, from the root of a plant, Wasabia japonica, originally grown only in Japan. It is available as a paste or powder, which is reconstituted with water, used as a condiment, most often with sushi and sashimi; used carefully because of its spicy potency. It can sometimes, although rarely, be found fresh in specialty markets.
