Editing Wasabi (section)

=== As condiment ===
Wasabi is mainly used to make wasabi paste, which is a pungent, spicy condiment eaten with foods like [[sushi]]. The part used for wasabi paste has been characterized as the [[rhizome]] or the [[Plant stem|stem]], or the "rhizome plus the base part of the stem".<ref>"Wasabi – Botanical Notes" in P. N. Ravindran, ''The Encyclopedia of Herbs and Spices'', 2017, {{isbn|978-1-78064-315-1}}, p. 1048</ref><ref>{{cite journal |first1=Tamanna |last1=Sultana |first2=Geoffrey P |last2=Savage |first3=David L |last3=McNeil |first4=Noel G |last4=Porter |first5=Richard J |last5=Martin |first6=Bas |last6=Deo |title=Effects of fertilisation on the allyl isothiocyanate profile of above-ground tissues of New Zealand-grown wasabi |journal=Journal of the Science of Food and Agriculture |volume=82 |issue=13 |pages=1477–1482 |date=October 2002 |doi=10.1002/jsfa.1218 |bibcode=2002JSFA...82.1477S }}</ref><ref>{{cite book |section=Eutrema japonicum: Edible Plant Parts and Uses |first=Tong Kwee |last=Lim |title=Edible Medicinal and Non-Medicinal Plants: Volume 9, Modified Stems, Roots, Bulbs |url={{google books|t22vBQAAQBAJ|page=790|plainurl=yes}} |year=2014 |isbn=978-94-017-9511-1 |page=[{{google books|t22vBQAAQBAJ|page=790|plainurl=yes}} 790] |publisher=Springer }}</ref> Stores generally sell only this part of the plant.

The fresh rhizome is grated into a paste, and eaten in small amounts at a time. Traditionally, coarse [[shagreen|sharkskin]] is used to grate the root, but metal graters called ''[[oroshigane]]'' are used in modern times. Fresh wasabi paste loses its flavor quickly if left uncovered, and so the paste is grated on the spot in some high-end restaurants.<ref name="wasabicen">{{cite magazine |first=Celia Henry |last=Arnaud |url=http://cen.acs.org/articles/88/i12/Wasabi.html |volume=88 |issue=12 |page=48 |date=22 March 2010 |title=What's wasabi, and is your fiery buzz legit? |magazine=[[Chemical & Engineering News]] |publisher=[[American Chemical Society]] |issn=0009-2347 |access-date=9 August 2016}}</ref> Sushi chefs usually put the wasabi between the fish and the rice, to cover the wasabi and preserve its flavour.

Store-bought wasabi paste is usually made from dried wasabi powder, and sold in bottles or squeezable [[toothpaste]]-like tubes.<ref>{{cite book|url=https://books.google.com/books?id=wIOcYVPYfkAC&q=toothpaste&pg=PT228 |title=The Connoisseur's Guide to Sushi: Everything You Need to Know about Sushi |first=Dave |last=Lowry |publisher=[[The Harvard Common Press]] |year=2005 |isbn=978-1-55832-307-0 |page=205 |access-date=9 August 2016}}</ref>

<gallery class="center" heights="150" widths="150" mode="packed">
Wasabi (9452965932).jpg|Wasabi paste on a plate of [[sushi]]
Wasabi on green shiso leaves by june29.jpg|Wasabi paste on a [[Shiso|green shiso]] leaf
Benkei Soba (1183903385).jpg|Wasabi in a bowl of noodles, with [[nameko]] mushrooms
Wasabi - Shizuoka - 2024 11 4.webm|thumbtime=3|Fresh wasabi on display and wasabi being grated
Takowasabi (2014-02-15).JPG|''Tako-wasabi'', raw [[octopus]] mixed with wasabi 
Itawasa by jetalone in Tsukiji, Tokyo.jpg|''[[Kamaboko|Itawasa]]'' with wasabi
司こなや 新屋 (17067887810).jpg|Wasabi with [[soba]] noodles
Chef Grating Wasabi (12007382115).jpg|A chef grating fresh wasabi root
WasabiOnOroshigane.jpg|Wasabi and metal ''[[oroshigane]]'' grater
Wasabi sauce.jpg|Bottle of horseradish, artificial flavorings, and wasabi powder 
</gallery>