Nutrition: One tablespoon of fresh, grated horseradish contains 7 calories, mostly from natural sugars. A good source of dietary fiber and vitamin C, horseradish also is high in sodium and several ...

You've probably never had real wasabi — no matter how much sushi you eat. The vast majority of wasabi consumed in America is simply a mix of horseradish, hot mustard, and green dye, according to a new ...

A new video takes viewers to a wasabi farm in Japan, and explains what goes into producing the real stuff and why it's so expensive. There’s a great scene in “Cars 2” where tow truck Mater, on a visit ...

Pungent, sinus-opening and often disguised as wasabi: Discover the health secrets of horseradish, who it suits less and what really happens when its famous heat “rises to the head”. It is the ...

You've probably never had real wasabi, no matter how much sushi you've eaten. The vast majority of wasabi consumed in America is simply a mix of horseradish, hot mustard, and green dye, according to a ...

There is a reasonable chance you have eaten sushi hundreds of times and never once tasted wasabi. The green paste served alongside it is usually a blend: European horseradish, mustard powder, green ...

Horseradish, daikon and wasabi – the most popular of the hot radishes – share more than common cabbage cousins. They all contain allyl isothiocyanate (AITC), which stimulates our noses as well as our ...

Japan: wasabi on Matsumoto market in Chubu area on Honshu island. (Photo by: Andia/Universal Images Group via Getty Images) Think you love wasabi? Think again – what you think is wasabi may actually ...

Have you ever eaten wasabi? If you answered “yes” to that question, you are likely mistaken. Most sushi eaters—even in Japan—are actually being served a mixture of ground horseradish and green food ...

Add Yahoo as a preferred source to see more of our stories on Google. You know it as the spicy sauce you put on prime rib or for the wasabi for sushi. Maybe you’ve never tried the pungent, ...

There’s more to wasabi than meets the eye—or rather, more forcefully, the nose. It’s not only an essential in Japanese cuisine, but it may also soon help us devise more effective painkillers, and it’s ...