Wasabi

Wasabi is a very hot spice used in Japanese cuisine, often served with sushi and other fish dishes. This mustard-like substance is made from the roots, which resemble horseradish but have a striking green colour. Wasabi is available in tubes and in powder form, among other preparations. Most Wasabi offered on the market is not authentic, but an imitation, made from green-coloured radish, or a mixture of horseradish, radish, mustard, and chlorophyll.
By growing your own, you can at least enjoy the mildly spicy leaves and the tasty flower clusters. The roots develop after several years of growth and only in constantly flowing water. In any case, keep the plant well-moistened; they are fairly winter-hardy but do not like a heavy layer of leaves or snow. If you ever succeed in growing roots, always grate them fresh! Real fresh Wasabi is a sensation, super hot for a few seconds and then gently fading away!

Names:
Latin: Wasabia japonica, or also Cochlearia wasabi, Eutrema japonica
Dutch: Wasabi
Also known as: Cochlearia wasabi, Eutrema japonica
English: Wasabi