There’s more to wasabi—or Japanese horseradish—than being the best condiment for sushi. Scientifically known as Wasabia japonica (Miq.) Matsum, this perennial plant native to Japan has been cultivated for over a thousand years.[i] It’s now grown in other countries as the interest in Japanese cuisine grows. Wasabi, most well-known for its sharp, pungent flavor and vibrant green color, is a cruciferous vegetable that grows along stream beds in Japan’s mountain river valleys as well as in parts of China, New Zealand, North America, and Korea. Isothiocyanates (ITCs), which give wasabi its strong smell and unique flavor, provide a number of health benefits.[ii] It’s worth noting, however, that ITCs are toxic at high intakes. Let’s have a closer look at what wasabi has to offer for health and wellbeing. Wasabi’s Antibacterial Effects A 2008 study assessed the antibacterial activity of Korean and Japanese wasabi roots, stems, and leaves against Helicobacter pylori.[iii] H. pylori is a common bacterium …