Wasabi: Japan's green gold Raw fish, in all its forms, has arguably been Japan's greatest culinary export, and restaurants serving sushi and sashimi can be found from Berlin to Bangkok and Boston. And for foreigner palates, they are naturally accompanied by wasabi. But in Japan, wasabi goes with many more dishes. A cone of green wasabi is often found on a small plate alongside a bowl of soba noodles, with the diner putting as much — or as little — as required into the broth and swirling it together. It is served with "yakiniku" grilled meat and "unagi," seared eel that is a delicacy in the hot days of late summer. A small amount adds some zing to "chazuke," made by pouring hot water over cooked rice and topped with pickles, seaweed, fish or grated vegetables.