from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A very pungent green Japanese condiment made from the root of the herb Eutrema wasabi.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A pungent green Japanese condiment made from the plant Wasabia japonica.
- n. An imitation of this condiment made from horseradish with green dye.
from The Century Dictionary and Cyclopedia
- n. A plant of the mustard family, Alliaria wasabi, cultivated in Japan for its roots, which taste like horse-radish. The grated root is served with the raw fish which forms such a prominent part of a Japanese meal.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. the thick green root of the wasabi plant that the Japanese use in cooking and that tastes like strong horseradish; in powder or paste form it is often eaten with raw fish
- n. a Japanese plant of the family Cruciferae with a thick green root
And wasabi is certainly an X factor here … Since you have vast expertise in both champagne and sushi, what do you find works best for you — no dosage or richer, fuller champagne?
Even domestically grown wasabi is a rare treat, and should be used sparingly.
Powdered wasabi is what is used to make the paste served in restuarants.
You feel deaths hands on you when you take in wasabi but just as quickly they release and you feel alive.
Surprisingly banana and wasabi is not a terrible combination.
The wasabi is a huge bonus and with the salad cream, it moderates the nose zing but keeps it tasty.
I'm a fan of dill, but the idea of wasabi is really waking up my tastebuds!
The cold soba is the best — it includes dipping sauce, scallions, wasabi, which is turned into a soup at the end of yr meal.
I dipped the lobster sashimi in the provided soy sauce and wasabi, which is not a typical condiment in a Chinese restaurant.
So instead of yellow mustard, I reached for the spicy Japanese horseradish powder otherwise known as wasabi for this.