Wasabi is a spicy condiment from Japan that is best known as an accompaniment for sushi, sashimi, Japanese noodle dishes, and more. It is made from the rhizome of the wasabi plant, which is the underground stem part of it. The plant is native to Japan and is a slow-growing perennial plant that reaches about 20–60 cm in height. The two main cultivars in the marketplace are E. japonicum Daruma and Mazuma, but there are many others. Wasabi paste is made from its ground rhizomes, which are grated like ginger until a nice pile of shavings is obtained. The paste is spicy and pungent in flavor and is most commonly served with sushi and sashimi. The chemical in wasabi that provides for its initial pungency is the volatile compound allyl isothiocyanate, which is produced by hydrolysis of natural thioglucosides. The same compound is responsible for the pungency of horseradish and mustard. Fake wasabi products are widely available in supermarkets or at your local Japanese food restaurant, made from European horseradish. Most contain only a tiny amount of real wasabi, amounting to 1-3% of the total.