The unique ITC spectrum present in wasabi includes long-chain methyl isothiocyanates uncommon in most American's diets. Wasabia japonica owes its flavor and healthful benefits in part to a suite of isothicyanates (ITC's) with unique characteristics including powerful anti-bacterial properties, which help mitigate microbial elements or pathogens potentially present. Studies also indicate it helps reduce mucous, which has made it the focus of experiments relating to its use in combating asthma and congestive disorders. The powerful antioxidant scavanging characterisics of Wasabia japonica are also attracting additional scientific study. As more evidence accumulates, suggesting that glucosinolates and their hydrolysis products are efficacious in reducing cancer risk, legends that refer to wasabi as the "King of Herbs" are gaining credibility. Wasabi is also served as a garnish with Soba noodles and made into pickles, jams, wine and other foods. Long-chain methyl ITC's have proven efficacy and potency in supporting natural liver and digestive detoxification functions than other more common types of isothicyanates. Wasabi is a powerful nutraceutical and functional food Cherished for decades in the East for its unique flavor and healthful influences, Wasabia japonica is best known as an age-old food pairing with sashimi or sushi dishes that include raw fish. Rich in beta-carotenes and glucosinolates, wasabi also kills some forms of E-Coli and Staphylococcus. While distinguishing itself with unique and versatile flavors earns it a special spot in any self-respecting gourmand's pantry, true wasabi also serves up benefits that strengthen immune systems.