日本芥末 (Nihon wasabi) is a type of wasabi native to Japan, known for its distinct flavor and pungency. It is often used as a condiment for sushi and sashimi, enhancing the taste of these dishes. Unlike the common horseradish-based substitutes found outside Japan, authentic wasabi is made from the grated rhizome of the Wasabia japonica plant. The cultivation of 日本芥末 is labor-intensive, requiring specific conditions such as clean, cold water and shaded environments. This makes genuine wasabi relatively rare and expensive. Its unique taste and health benefits, including anti-inflammatory properties, contribute to its popularity in Japanese cuisine and beyond.