It's a popular condiment adored globally, but only a minute percentage of wasabi is genuine. The plant, which is native to Japan, is often served to sushi lovers to enhance the flavour of their meals.

First off, the texture of fresh wasabi is akin to grated daikon radish, or, if you've never had daikon, my next closest comparison would be to finely grated red-skinned supermarket radish.

5. Top with radish slices, sea urchin, hanaho shiso and wasabi paste. Drizzle with sauce made with dashi, soy sauce and mirin. 1. Cut the rapini and boil in salted water. Plunge into ice water.