Wasabi has been an important ingredient in Japanese cuisine for centuries. Wasabi is also known as Japanese horseradish; its Latin name is Wasabia japonica.

Japan’s oldest botanical dictionary, The Honzo Waymo, compiled in 918 includes numerous references to wasabi which was used medicinally for many ailments including the best antidote for food poisoning.  Wasabi rhizomes anti-microbial properties is what made it the perfect complement to raw fish,, as it prevents possible illness, however, its subtle and delicious spicy flavor was just a coincidental match made in heaven. 

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