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- A restaurant offers wasabi-flavoured ice cream and other wasabi-themed products.
- In 2014, 15,000 wasabi seedlings had been planted in three greenhouses, which would be harvested in 15 months' time.
- Wasabi paste is sometimes mixed directly into soy sauce as a dipping sauce, which is generally not done when eating sushi (which itself normally includes "wasabi").
- Outside Japan, the Japanese condiment wasabi, although traditionally prepared from the true wasabi plant ("Wasabia japonica"), is now usually made with horseradish due to the scarcity of the wasabi plant.
- Hikimi Wasabi (...) is a variety of wasabi cultivated in Hikimi Town (now part of Masuda City), Shimane Prefecture, Japan.
- It is a trend in Japan to apply freshly grated wasabi stem to the hair because Kinin Corporation, the world's largest wasabi producer, claims that 6-MITC promotes hair regrowth.
- However, today, wasabi is more a matter of personal taste, and even restaurants in Japan may serve wasabi on the side for customers to use at their discretion, even when there is wasabi already in the dish.
- Izu is one of the biggest producers of "wasabi" in Japan, and the local cuisine offers dishes flavored with "wasabi".
- Good water quality allow culture of wasabi.
- This season's final Detour was a choice between Wasabi or Sashimi.
- The Miyamori part of Tōno is known for its "wasabi" production and a local brewery makes a "wasabi" beer.
- Wasabi is generally sold either in the form of a root which must be very finely grated before use, or as a ready-to-use paste (either real wasabi or a mixture of horseradish, mustard and food coloring), usually in tubes approximately the size and shape of travel toothpaste tubes.
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Contains translations by TU Chemnitz and Mr Honey's Business Dictionary (German-English only).
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