22 THREE NEW PLANT INTRODUCTIONS. 
just as horse-radish does. There is said to be a difference between 
the wasabi which is grown directly in the running water and that 
cultivated in wet locations in the mountains, the former having a 
greener color. Roots that are grown in the mountains have a finer 
flavor than those which are cultivated on the plains, it is said. 
The roots are generally grated and served as horse-radish is served 
in America, but they are sometimes pickled with sake vinegar, the 
residue from the rice wine of the country, or are used to give a snap 
to certain kinds of confectionery. The fresh leaves are also employed 
in the manufacture of a pepper sauce by putting them in a bottle, 
pouring hot water over them, and allowing them to stand for several 
hours. 
A vegetable which has become to the Japanese what horse-radish 
is to the Occidentals can hardly fail to attract the attention of those 
Americans who are seeking new and appetizing relishes. 
MG 
