The stem of the wasabi plant is used dried and ground. Wasabi is similar in taste to very spicy horseradish. Japanese Cuisine can hardly be imagined without wasabi. Traditionally, it seasons sushi and sashimi, but it also ǵoes well with boiled meat and fish.
Wasabi is a typical Japanese herb and is cultivated in many Asian countries, as well as in New Zealand and Australia.
see. Anne Iburg "Dumont Little Spice Encyclopedia", Eggolsheim, Dörfler Verlag GmbH