Wasabi

Wasabi is also called Japanese (Green) horseradish and has been cultivated in Japan for over a thousand years. It also grows naturally along rivers in Japan. The root is used as an ingredient and seasoning of Japanese food such as sushi. It has a strong characteristic flavor that comes from the isothiocyanates it contains, and which have an inhibitory effect on the growth of microbes, which may explain why wasabi is traditionally eaten with fresh fish, which can quickly become poor.

In perfumes adds wasabi strong, fresh scent.