わさび
わさび
wasabi
= wasabi / Japanese horseradish
Wasabi (わさび) is a pungent green paste made from Japanese horseradish. Adding fiery heat to sushi and sashimi, wasabi defines the taste experience of raw fish.
Wasabi is a rhizome plant native to Japan. Fresh wasabi is grated into paste. Real wasabi is expensive; most restaurants use wasabi-colored horseradish. Wasabi’s sharp heat hits the nose rather than the mouth. Applied sparingly to enhance sushi and sashimi. Wasabi is also used in noodles and other dishes.
Real wasabi is rare and expensive. Wasabi heat is nasal, not mouth-burning.
わさび is hiragana (traditional name)
EXAMPLE 1
わさびが多すぎると、鼻が痛い。
Wasabi ga oosugiru to, hana ga itai.
Too much wasabi and your nose hurts.
EXAMPLE 2
寿司にわさびをつけて食べる。
Sushi ni wasabi wo tsukete taberu.
We eat sushi with wasabi.
EXAMPLE 3
本物のわさびは、本当に高い。
Hommono no wasabi wa, hontou ni takai.
Real wasabi is really expensive.
Wasabi is essential sushi condiment.
Real wasabi is prized luxury ingredient.
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