The wasabi plant, known scientifically as *Wasabia japonica*, is a perennial plant native to Japan. It typically grows in cool, shady environments near streams and rivers. The plant is recognized for its thick rhizome, which is often grated to produce the spicy condiment commonly served with sushi. Wasabi is part of the brassicaceae family, which also includes mustard and cabbage. The flavor of wasabi is distinct and can be quite pungent, often causing a sharp sensation in the nose rather than on the tongue. Fresh wasabi is considered more flavorful than the common imitation paste made from horseradish.