A zesty cousin of horseradish, the entire wasabi plant from root to leaves can be used in cooking. In this simple noodle dish, crisp wasabi stalks add texture, while the tender, chewy leaves are a complex substitute for bitter greens. Spicy grated root can be added to taste for the perfect amount of kick. While in the past wasabi has rarely been grown outside of Japan, it's beginning to be cultivated in the U.S. by growers such as Frog Eyes Wasabi. This recipe first appeared in the tablet edition of our June/July 2014 issue with Adrian J.S. Hale's story "Mean Green."