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Unidad: Unit: 0,1 kg.

fresh wasabi root. The form of higher product quality, no dust, no pasta or substitutes.

The tricky thing about your culture explains why its high price even in Japan. That is why there are a lot of substitutes on the market in the form of powder or paste which is normally made ​​from horseradish, dye and a small portion of ground wasabi.

Fresh wasabi should be prepared just before serving, as it loses its flavor and spicy quickly. What you do is wash and peel a small part of the root and grate it on a grater specially designed for this purpose, which seems to have several small ridges like fish scales (pointing in the comments are good skin stripe).
By regularly rub against the root surface is able to generate the feature then paste that accompany sushi (usually put a little piece between the fish and rice). Their mission is to not only taste, but also plays an important antibacterial and antiseptic function. In fact, once used to preserve fish.