Wasabia japonica, commonly known as wasabi, is a plant native to Japan. It thrives in cool, shady environments, often found near streams in mountainous regions. The plant is famous for its pungent rhizome, which is used as a condiment in Japanese cuisine, particularly with sushi and sashimi. Unlike the common horseradish, true wasabi has a unique flavor that is both spicy and aromatic. Cultivating Wasabia japonica can be challenging, as it requires specific conditions to grow successfully. This has led to a rise in demand for authentic wasabi, making it a prized ingredient. Many products labeled as wasabi are actually made from horseradish and green dye, highlighting the importance of true wasabi in culinary traditions.