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[[File:Wasabia japonica.jpg|thumb|350px|left|Wasabia japonicaEutrema japonicum]]Other Names : Eutrema japonicum, Wasabia japonica, Japanese Horseradish, Namida, Bergstockrose. , ワサビ, わさび, 山葵<br>Allyl isothiocyanate is the ingredient in wasabi that is responsible for its strong odor. Wasabi's unique taste comes from other isothiocyanate compounds which are created by reactions between cells of the rhizome, which for wasabi are on the plant's long stem. When the cells are burst, such as due to eating or crushing, a reaction occurs between different components within different cells in the stem. These components are normally kept separate by the cell walls, so the taste isothiocyanate compounds are not present within the plant unless damage occurs to the stem to burst the cells and allow the chemicals to mix and therefore react. The reaction to produce the isothiocyanates is between rhizome thioglucosides (which are compounds containing glucose sugar and sulfur, also known as thiol) and water. This hydrolysis reaction is catalyzed by the enzyme myrosinase and only occurs when the enzyme is released as cells burst. The production of these isothiocyanates is therefore a defence mechanism by the plant to discourage animals from eating it. We Humans are a strange species as we actually seek out these pungent tastes! Lots of plants have a similar defence mechanism of pungent tastes produced when cells are damaged, and many of these chemicals have health benefits to humans as they are designed to react with the creatures eating them, namely other mammals.<br>See also :