Wasabi is a staple condiment in Japanese cuisine and traditionally served with sushi, sashimi, soba noodles and other Japanese dishes. The leaves can be eaten fresh as a salad green, used as a flavour in foods or pickled fresh in sake brine or soy sauce. Today Wasabi’s unique flavour and...
The future of wasabi lies in continued research and innovation, ensuring its sustainability and continued role as a staple condiment in Japanese cuisine. About Technavio Technavio is a leading global technology research and advisory company. Their research and analysis focuses on emerging market trends ...
Wasabi is a member of Brassicaceae family which also includescabbages,cauliflower, horseradish, andmustard. Wasabi plant is native to Japan, Korea, Russia (Far East) and North China and the roots of wasabi are used mainly as a condiment and have a very strong aroma. It is supposed to be o...
Horseradish, hardy perennial plant of the mustard family (Brassicaceae) known for its hotly pungent fleshy root, which is made into a condiment or table relish. The root is traditionally considered medicinal and is commonly used as a substitute for true