Wasabia japonica is a member of the Brassicaceae family which includes horseradish and mustard. It is a popular spice, made into a paste and used to accompany sushi and as a flavoring. W. japonica is a perennial herb mainly cultivated in Korea and Japan, but nowadays there is reduced cultivation partly because of its sensitivity to growth conditions, making it difficult to grow and expensive. Alternative imitation of wasabi paste is made of horseradish, mustard, starch and green food coloring. Original wasabi paste is made by grating fresh W. japonica roots to a fine texture.

Allyl isothiocyanate is a major pungent component of wasabi root and is known to have a strong anti-microbial activity. A recent study demonstrated that wasabi root extract prevented the develop- ment of colitis through the inhibition of the NF-κB signaling pathway and recovery of epithelial tight junctions, suggesting anti-inflammatory activity. Systematic analyses of bioactive constituents identified a wide range of lignin glycosides as well as known phenolic compounds, such as p-coumaric, ferulic, benzoic, and syringic acids.