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Wasabi is a plant native to Japan. It is known mostly for its root which, when grated, is used as a condiment in sushi and other dishes.

Wasabi has a strong, spicy flavor that is often described as a heat that attacks the nasal passages more than the tongue.

Traditionally, wasabi is prepared by grating the fresh stem against a rough surface.

Wasabi paste should be kept in the refrigerator once opened. Fresh wasabi rhizomes should be wrapped in damp paper towels and kept in the fridge.

Wasabi is native to the mountainous regions of Japan and can also be found in areas of Russia, China, and North America.

Yes, all parts of the wasabi plant are edible, including the leaves and stems, which are often pickled or eaten raw in salads.

While often compared due to their similar tastes, wasabi and horseradish are different plants. In fact, many commercial 'wasabi' products are actually made from a mixture of horseradish and mustard.

You can buy it at Weee! Asian Market, www.sayweee.com.

Wasabi prefers cool, humid conditions, and semi-shaded sunlight. It's often grown in water or damp, gravel-heavy soil. The plant takes about 24 months to reach maturity.

While known mostly for its use in sushi, wasabi can be used in a variety of dishes including sauces for meat, noodles or rice. It's also used in snacks and cocktails.

Wasabi has anti-inflammatory, anti-bacterial and gastro-protective properties. It's also rich in antioxidants and can help to prevent certain types of cancer.

Wasabi needs very specific conditions to grow properly - constant running water, specific temperature and humidity levels, and semi-shade sunlight.

The botanical name for wasabi is Wasabia japonica.

Wasabi is known for its unique heat which rapidly intensifies and then dissipates within a few seconds. Despite this, it's not typically seen as overwhelmingly spicy.

Contrary to popular belief, wasabi is actually a stem, not a root. The edible part is the rhizome, or stem that grows underground.

Fresh wasabi is a light green stem with knotted, hairlike roots and bright green leaves. When grated into paste, it takes on a more vivid green hue.