The wasabi plant grows naturally alongside rivers in China, Japan, and Taiwan.
It is considered to be one of the most difficult plants to cultivate because
creating a natural environment for the plant can be daunting and frustratingly difficult.
Wasabi actually isn’t spicy when grated from the root; however, once it turns
into a paste it releases hot vapors that turn it into a spicy condiment. It should
be served immediately once it is in its paste form as it loses its strong flavor
in a mere 15 – 20 minutes.