Green wasabi pasta is usually eaten for sushi and sashimi. In Japan itself, wasabi is indeed used for smearing sushi and sashimi. Sushi and sashimi dishes use raw marine ingredients, such as raw tuna or raw salmon. Well, this wasabi is applied to the raw fish. “What is sought from this isabi is the aroma. Sometimes raw fish has a fishy odor. Use wasabi to neutralize this odor,” said Chef Hideki Chomei. The original Japanese Chomei is a chef at a Japanese restaurant, Nishimura. This restaurant is located in the Shangri-La hotel in Jakarta. The aroma and taste of wasabi is very typical. Spicy, stomping, instead of burning the mouth, but immediately hit the nose. If it’s the first time you try it, this spiciness can surprise you. As Chomei said, there was trust among Japanese people, wasabi could kill bacteria in raw fish used for sushi and sashimi. However, he himself is not sure whether this is true or not. “It’s just the words that only wasabi can make bacteria die,” Chomei said. Towards spring, besides Sakura began to bloom, wasabi also began to be harvested. According to Chomei, wasabi was harvested when the winter was over which was marked by snow. Wasabi (Shutterstock) Wasabi plants themselves are tubers, such as carrots or cassava. The color is green starting from the bulbs or roots, stems, until the leaves. Wasabi leaves are wide and shaped like a heart. Generally, the restaurants that provide wasabi paste are made from wasabi powder. Of course this is cheaper than making it yourself from fresh wasabi roots. Because, wasabi root is very expensive. “Fresh wasabi root is around Rp 3 million,” Chef Chomei said.