Wasabi and sushi
One of the most common uses for wasabi is when it’s made into a paste and put on sushi or shashimi (raw fish). Wasabi is a plant that grows primarily in the riverbeds of the mountainous areas of in Japan although over recent years it’s cultivation has become a little more widespread.
It is thought that wasabi was originally used with fish due to its anti-bacterial qualities. Although that may be the case and how it came to be used with sushi, the flavors that true wasabi holds accentuate sushi in such a great way that it can’t be ignored as a truly great condiment that goes with the delicacy.
In most of the sushi bars that you go to, it isn’t real wasabi. This is due to the fact that wasabi is rare and expensive, sometimes costing up to $100 per pound. However some sushi bars will have real wasabi on the premises, but unless you ask for it specifically, chances are you’ll get what Japanese refer to as western wasabi which is no more than horseradish, mustard and green food coloring. You should ask for it when you have sushi though. The taste of real wasabi with sushi is unmatched.