wasabi
Wasabi is a pungent green condiment derived from the grated rhizome of the Eutrema japonicum plant, a member of the brassica family. Unlike chili peppers that provide a lingering heat on the tongue, the sensation from wasabi is volatile and sharp, traveling quickly through the nasal passages before dissipating rapidly. It is most commonly served as a small, vivid green dollop alongside sushi and sashimi to cut through the richness of raw fish. While authentic fresh-grated wasabi is highly prized and delicate, most commercial "wasabi" sold globally is actually a mixture of horseradish, mustard, and green food coloring.
In conversation
At a sushi restaurant
This sushi is delicious, but be careful with that green paste.
This sushi is delicious, but be careful with that green paste.
Oh, is the wasabi really that strong here?
Oh, is the wasabi really that strong here?
It hit my sinuses like a freight train! Use just a tiny bit.
It hit my sinuses like a freight train! Use just a tiny bit.
Used to warn someone about the intense, sinus-clearing heat of the condiment.
Grocery shopping
Do we need wasabi for the salmon rolls tonight?
Do we need wasabi for the salmon rolls tonight?
Yes, pick up a tube from the international aisle.
Yes, pick up a tube from the international aisle.
Refers to the pre-packaged paste often found in convenience stores.
Examples
A little bit of wasabi goes a long way.
A little bit of wasabi goes a long way.
The wasabi provided a sharp contrast to the fatty tuna.
The wasabi provided a sharp contrast to the fatty tuna.
Authentic wasabi is notoriously difficult to cultivate, requiring cool, flowing water and specific shade conditions.
Authentic wasabi is notoriously difficult to cultivate, requiring cool, flowing water and specific shade conditions.
