Wasabi is a plant of the Brassicaceaefamily, which includes cabbages, horseradish, and mustard. It is also called Japanese horseradish, although horseradish is a different plant (which is often used as a substitute for wasabi). Its stem is used as a condiment and has an extremely strong pungency. The colour of the stem varies from a very light green to a darker green depending on variety, time of year and which part of the stem is grated. The greenest wasabi is found under the leaf stems.

A purple ring formed by naturally occurring anthocyanins is often seen running through the wasabi stem. Clusters of delicate white flowers appear on long stems rising high above the plant in late winter signalling an emergence from dormancy and return to growth. All parts of the wasabi plant are edible and each carries the distinctive wasabi flavour although the strength of flavour and pungency varies considerably.

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