Wasabi: the Doomed Condiment with a Distinct Kick

The previous incarnation of wasabi

Wasabi is an essential condiment in Japanese cuisine. It almost always comes with sushi and sashimi. Archeological evidence suggests the use of wasabi in Japan as early as 14,000 BC. The Japanese consumed wild wasabi as medicine for destroying parasite worms and bacteria inside the human body. It was not until the late 16th to early 17th century that mountain-stream-grown wasabi was allegedly domesticated in a village spring in Utogi. Two centuries later, wasabi gained its popularity as sushi made with fresh, raw fish was invented. Its kick to the nose counters the fishy smell, enhances appetite, and prevents food poisoning. So how is wasabi made, and why is it often served in paste form?