Wasabi root, belonging to the same family as turnips, mustard, and cabbage, has an extremely strong flavor. Its spiciness comes from the vapors that travel through the nasal passages, producing a burning sensation that doesn't last long, unlike the spiciness of chili peppers, black pepper, or hot peppers.
It is used as a condiment in many Japanese dishes, such as sushi, sashimi, and some types of donburi (a traditional Japanese dish consisting of a bowl containing fish, meat, vegetables, or other ingredients cooked together and served over rice).

Medicinal properties

The wasabi plant is considered in Eastern Medina as a Yang food, capable of fighting diseases related to excess Yin, that is, diseases that worsen with cold: colds, joint pain, even stomach problems.