Wasabi is a plant that grows natively in Japan's mountain valleys. It's used to make a condiment with a distinctive green color and an eye-watering impact. Most commonly served with sushi and soba, it is a pillar of Japanese cuisine. Our theme this time on Japanology Plus is wasabi. Our main guest is Mukasa Chieko, a food journalist. She talks about the plant's many surprising uses. We also meet Mita Shinichi, a farmer who explains the intricacies of wasabi cultivation.