Grating Japanese Horseradish (Wasabi)

1.First, clean up the Japanese horseradish. Pare down the stem end with a knife, as if sharpening a pencil.	2.Next, scrape off the bumps on the root with the back of the knife, working toward you.	3.Scrub clean with a scouring brush. In the photograph this is being done over a chopping board, but it should really be done under running water. Make sure that no dirt remains.
4.Grate the Japanese horseradish. In the photograph it is being grated on sharkskin. Grating Japanese horseradish finely brings out its aroma.