Wasabi is the root of an Asian plant and the Japanese version of horseradish root. This is the real deal, not the less expensive wasabi powder that is made from horseradish powder, mustard and green coloring. Unlike chiles where the heat is felt on the tongue and lingers, wasabi heat displays itself with vapors that irritate the nasal passage and quickly subside.
Wasabi grows best in flowing water.
To make a paste, mix equal parts powder with tepid water and allow the flavors to emerge by letting the paste sit for 10-15 minutes. Great when mixed with soy sauce for a traditional sushi or sashimi dip. Much like mustard, wasabi is a natural emulsifier. Use any place you would normally use traditional horseradish or mustard for more of a kick.