wasabi

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wa·sa·bi

 (wə-sä′bē, wä′sə-)
n.
1. A very pungent green Japanese condiment made from the root of the herb Wasabia japonica (syn. Eutrema wasabi) of the mustard family.
2. A similarly pungent condiment made from a mixture of horseradish, mustard, green food coloring, and other ingredients.

[Japanese.]

wasabi

(wəˈsɑːbɪ)
n
1. (Plants) a Japanese cruciferous plant, Eutrema Wasabi, cultivated for its thick green pungent root
2. (Cookery) the root of this plant, esp in paste or powder form, used as a condiment in Japanese cookery
[Japanese]

wa•sa•bi

(ˈwɑ sə bi)

n., pl. -bis.
1. an Asian plant, Eutrema wasabi, of the mustard family.
2. the pungent root of this plant, which can be grated and used as a condiment.
[1900–05; (< New Latin) < Japanese]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.wasabi - a Japanese plant of the family Cruciferae with a thick green root
Brassicaceae, Cruciferae, family Brassicaceae, family Cruciferae, mustard family - a large family of plants with four-petaled flowers; includes mustards, cabbages, broccoli, turnips, cresses, and their many relatives
herb, herbaceous plant - a plant lacking a permanent woody stem; many are flowering garden plants or potherbs; some having medicinal properties; some are pests
2.wasabi - 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
condiment - a preparation (a sauce or relish or spice) to enhance flavor or enjoyment; "mustard and ketchup are condiments"
Nihon, Nippon, Japan - a constitutional monarchy occupying the Japanese Archipelago; a world leader in electronics and automobile manufacture and ship building
Translations
References in periodicals archive ?
Our horseradish is a root easily grown in pots, but the hotter wasabia japonica (Japanese horseradish) - while also a member of the cabbage family - needs specialist growing conditions and is semi-aquatic.
They are designed to work to combat color-fade with an antioxidant complex that features wasabia japonica root and superoxide dismutase.
The green paste is made from the root of Wasabia japonica, an evergreen plant with edible, plate-size leaves.