Eating fresh wasabi, straight from the root, is really the only way to eat wasabi. I visited a wasabi farm in Nagano prefecture, north of Tokyo and bought a couple of wasabi roots to take home. Wasabi is a shallow growing root that needs exceptionally fresh mountain stream water to flourish, and it is traditionally eaten after having been grated on a steel or wooden utensil that most homes in Japan have in their kitchen some where. The freshly grated wasabi root is fantastic, it tastes so much better than the tubed stuff you get in the supermarket, like the difference between freshly ground coffee from top quality beans compared to stale instant coffee. Not only the root but also the leaves are edible and you can use it in salads or for some fantastic tempure for example. Life is too short to eat tubed wasabi, from now on I will have the real stuff!