Though it’s notoriously difficult to cultivate, we’ve managed to get our hands on Real Wasabi®; the rhizomes of which are hand-grown in the traditional Japanese "Sawa" method for 2-3 years before they're mature enough for harvest. The flavor is complex and vegetal, milder in heat than “faux” wasabi (the mix of horseradish, mustard, and food coloring that you know so well), and without that nasal burn on the finish. Be sure to let it stand, covered, for at least ten minutes after rehydrating it with water to allow the flavors to develop. A dab on raw fish and rice is divine, of course, but you might also try whisking it into mayonnaise for extra zippy sandwiches, or blending it in to a soy-ginger vinaigrette. We've packed one half ounce in a sweet little jar for your convenience.