*3.3.5 Wasabi (Eutrema japonicum)*

 The origin is Japan, one of the most famous spices of Asia, remarked the antibacterial power, perennial, 40 cm height, a radical leaf has 30 cm of petiole (**Figure 3(5)**). Wasabi could be cultivated in the water or field and the growth temperature is 10–17°C. The root is used for spice. The history of use is very old, in Edo era, wasabi became popular used for sushi. As crude drug, the root is used for an appetite stimulant, an obstipant, stomachic, and an analgesic. Especially, the antibacterial power is very powerful for an enteritis vibrio, O-157, a salmonella, and *Helicobacter pylori*. The constituents are sinigrin, sulfinyl, and potassium.
