山箭菜 (shān jiàn cài) or 本山箭 (běn shān jiàn), wasabi (Japanese: わさび) is not used in Chinese cuisine although many people are partial to sushi and sashimi (both of which originated in China, but then fell out of favour until reintroduced when there was a trend for Japanese food some twenty years ago. All the ‘Japanese’ restaurants were Chinese-owned and most have now gone, although supermarkets and some small shacks still sell sushi with decidedly Chinese characteristics.
However China, despite generally loathing the Japanese, have a yen for some Japanese Yen (and their electronic goods and cameras). Today, wasabi is grown in various parts of China. Most is exported to Japan, although I do manage to get hold of some escapees.
I’ve never seen it in any store, but can get it by express delivery online. It comes with dire warnings as to storing it correctly. I am advised to store it between 0℃ and 6℃ for a maximum of 14 days. It should not be frozen or stored at room temperature.
This bag, from Yunnan province, contains 36g of vacuum-packed fresh wasabi root and cost approximately $4 USD. However delivery cost another $3.20. Still, to me, it’s worth it. I could buy a 100g bag with no increase in the delivery charge, but I wouldn't get through it in 14 days.
Of course, it tastes much better when grated properly using my sharkskin wasabi grater.
