Wasabi is mainly a root vegetable used by grating it into a paste for various Japanese dishes. Also known as Japanese horseradish, its root, used a spice has a very strong and hot flavor. Wasabi paste, once prepared, should be covered till the time of serving as the flavor might get evaporated. It can be served with sushi and its paste can also be coated on peas to be eaten as a snack. Daruma is one of the most famous varieties of this condiment in Japanese cuisine. Due to it is peculiar and particular needs, Wasabi is actually used as a mixture of horseradish powder, cornstarch, mustard powder and artificial coloring or else real Wasabi is very expensive and considered a rare delicacy.

Wasabi is cultivated in Japan, mainland China, New Zealand and Taiwan to name a few. It contains anti-fungal properties that makes the plant resistant to virulent isolates of blackleg fungus, thus, it can be used as an organic fungicide. Wasabi extracts are also effective natural wood preservatives. Grating Wasabi releases volatile compounds, which slowly evaporates. The use of a traditional sharkskin grater generally reduces exposure to the air. Therefore, the volatile compounds develop with minimal dissipation. This combination of natural volatiles, consistency and texture differentiating fresh Wasabi from the duplicate varieties of powdered and paste horseradish, which have been mixed with Chinese mustard and green food coloring.

International market for Wasabi and Wasabi-based food products and its usefulness in pharmaceutical products, cultivation of Wasabi, within and outside Japan is expected to increase in future.

Isothiocyanates is a natural chemical present in Wasabi that can be used to treat cancer. It can also be used in the treatment of cardiovascular diseases, diarrhea, asthma, etc. It eliminates excess hormones like estrogen thereby minimizing risk of breast and prostrate cancer.