山葵也被西方人称为 Japanese Horseradish (日本辣根)或 Japanese Mustard (日本芥末)，因为山葵的滋味儿有点类似于辣根，而且其辛辣气味的主要来源是丙烯芥子油。
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在日本，历史上我们有各种各样的技术，以提供热量，如MOXA的这些地区，激烈的草药提取物和芥末应用。
In Japan, historically we had various techniques to provide heat to these areas, such as MOXA, heated herbal extracts and mustard applications.
山葵(一种绿色的日本辣芥末)可以使寿司的味道更辛辣。
Wasabe (hot, green Japanese horseradish) can be added to make it spicier.
日本科学家和工程师们在选择用芥末做报警器之前，尝试了包括臭鸡蛋在内的几百种其他气味。
The Japanese scientists and engineers who came up with the wasabi alarm tried hundreds of smells, including rotten eggs.
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