The history of wasabi in Japan goes back thousands of years. One of the earliest recorded instances of wasabi usage comes from 918 where wasabi was mentioned in a record of herbs. During that time, it is believed that wasabi was used both as food and medicine.

There are 2 plants used as Wasabi in Japan, Wasabi Japonica and Horseradish. They share a pungent, spiciness that hits the nose, but their appearance and aroma are different. Horseradish, which is used to make a condiment for meat dishes like roast beef or steak is called as Western wasabi or Wasabi radish and has been used as an ingredient for wasabi products.

In short, yes, but not like chili pepper or black pepper! Wasabi's spice comes from allyl mustard oil which is only present after the wasabi is grated. Grating breaks down wasabi’s cellular structure, and activate an enzyme called myrosinase. This enzyme reaction breaks down mustard oil glycosides in the wasabi to produce allyl mustard oil. The oil irritates your mucus membranes, resulting in the tingly spice you know and love!