Wasabi
A Japanese plant of the brassica family (Eutrema japonicum) and the pungent condiment made by grating its rhizome. Its pungent compounds are volatile, so the aroma fades quickly after grating.
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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