Wasabi paste is sometimes mixed directly into soy sauce as a dipping sauce, which is generally not done when eating sushi (which itself normally includes "wasabi"). Another way to flavor soy sauce with wasabi is to place the wasabi mound into the soy sauce dish and then pour it in. This allows the wasabi to infuse the soy sauce more subtly. A reputed motivation for serving wasabi with "sashimi" (and also "gari", pickled ginger), besides its flavor, is killing harmful bacteria and parasites that could be present in raw seafood. Other garnishes, more common in Japan than overseas, include red water pepper sprouts and a small chrysanthemum . The chrysanthemum, unlike other garnishes, is not intended to be eaten but put as preservative, and in cheap service (such as at supermarkets) may be substituted with a plastic flower.