Wasabi: Japanese Green Heat

True wasabi comes from the grated rhizome of *Wasabia japonica*, a plant in the mustard family. Freshly grated wasabi has a bright, nose-tingling heat that fades quickly.

Per teaspoon (~5 g): **~15 kcal**, negligible fat, tiny amount of vitamin C and fiber. Contains **isothiocyanates** — compounds with antioxidant and antimicrobial properties.

- **Antimicrobial activity:** Traditionally served with raw fish to reduce risk of foodborne illness. - **Rich in isothiocyanates:** Potential anti-inflammatory and detoxifying effects. - **Low calorie, low carb:** Adds big flavor without extra calories.

- **Most “wasabi” is fake:** Often horseradish + mustard + green coloring. - **Strong sinus burn:** May irritate sensitive noses. - **Expensive & perishable:** True wasabi root is rare outside Japan.

- Serve a small dab with **sushi**, **sashimi**, or cold soba noodles. - Mix into mayonnaise or dressings for a spicy kick. - Add at the very end of cooking to preserve aroma — heat diminishes flavor.

If using powdered wasabi, mix with cold water and let sit 5 minutes for full flavor to develop.