Horseradish
A perennial plant of the mustard family native to southeastern Europe, whose pungent thick root is grated for use as a condiment or sauce.
The wasabi at most restaurants isn't really wasabi. Over 90% of what's served worldwide is horseradish dyed green with mustard and food coloring. Real wasabi is hard to grow and loses its aroma 15–20 minutes after grating.
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