The wasabi root, a member of the mustard family, is indigenous to Japan. It grows naturally in areas that are wet and cool, specifically in mountain river valleys along streambeds and on river sand bars. Fresh wasabi is said to be an antidote to prevent food poisoning and that is one reason why it is served with raw fish. To prepare the fresh wasabi, the root is grated against a rough surface, ideally on graters that are made from real sharkskin. This process creates a paste that is creamy in texture and full of flavor.