Wasabi is a green condiment commonly used in Japanese cuisine, particularly with sushi and sashimi. It is made from the grated root of the wasabi plant, which is part of the cabbage family. Known for its strong, pungent flavor, wasabi can create a burning sensation in the nose rather than on the tongue, distinguishing it from other condiments like horseradish. True wasabi is often hard to find outside of Japan, leading many restaurants to serve a mixture of horseradish, mustard, and green food coloring as a substitute. Authentic wasabi has a fresher taste and is usually grated just before serving to preserve its flavor and aroma.