A member of the horseradish family, wasabi is made from which part of the wasabi plant? Roots, Leaves, or Stems?
Horseradish Horseradish Horseradish ("Armoracia rusticana", syn. "Cochlearia armoracia") is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, and cabbage). It is a root vegetable used as a spice and prepared as a condiment. The plant is probably native to southeastern Europe and western Asia. It is popular worldwide. It grows up to tall, and is cultivated primarily for its large, white, tapered root. The intact horseradish root has hardly any aroma. When cut or grated enzymes from the now-broken plant cells break down sinigrin (a glucosinolate) to produce allyl isothiocyanate (mustard oil), which irritates the mucous
Wasabi Wamyō"). Spelled in this way, the particular kanji are used for their phonetic values only, known as ateji (sound, not meaning – opposite of gikun). Wasabi Wasabi (; "Eutrema japonicum" or "Wasabia japonica") or Japanese horseradish is a plant of the Brassicaceae family, which also includes horseradish and mustard in other genera. A paste made from its ground rhizomes is used as a pungent condiment for sushi and other foods. It is similar in taste to hot mustard or horseradish rather than chili peppers in that it stimulates the nose more than the tongue. The plant grows naturally along stream