Wasabi, root, raw

The wasabi plant (Eutrema wasabi) is a member of the cruciferous family and contains the same cancer-fighting isothiocyanates as its cabbage cousins. It traditionally grows in very cold, flowing water from natural springs or rivers in deep valleys, under the canopy of trees. The grated ‘rhizome’ or above ground root-like stem of this plant has a fiery hot flavor that quickly dissipates in the mouth to leave a lingering sweet taste, with no burning sensation.
http://agsyst.wsu.edu/recipes.htm#corn

Oysters on the Half Shell with Wasabi Citrus Splash
Sweet and tart bits of citrus with the kick of fresh wasabi are a terrific contrast to briny oysters. Recipe copyright 2000 by Kathy Casey Food Studios

Fresh oysters in the shell

Citrus Splash*:
1 pink grapefruit
1 small shallot, minced
1 tangerine
1 tablespoon minced chives
2 tablespoons fresh wasabi, peeled
and very finely minced
1 tablespoon champagne vinegar
1/4 teaspoon red chili flakes

*Makes 1 cup Splash – enough to top about 3–4 dozen oysters
 Citrus splash: With a sharp knife peel grapefruit and tangerine just deep enough to expose the fruit, removing all white pulp. Section the citrus over a bowl to catch the juices, then finely chop fruit sections. Return fruit to the bowl and add remaining ingredients. Refrigerate for at least 2 hours or up to 2 days before serving.

Washoysters and scrub shells with a vegetable brush to remove any debris. Refrigerate till ready to shuck. Right before serving: shuck oysters, discarding top shells, inspecting oysters for any bits of broken shell, picking them out carefully.

Serve on a platter strewn with pine or spruce boughs and crushed ice. Serve splash in a decorated bowl so guests can spoon it over just-shucked oysters.