Wasabi root is a traditional spice in Japan, it is grown in places where there is a lot of water. Many people do not see good sushi without this ingredient. Wasabi has a unique aroma and spice. Allyl isothiocyanate is the main ingredient responsible for its pungent taste, also found in mustard and horseradish. Spice is created by exposing a glycoside called sinigrin to the air while it is grated. The finer the cells, the more cells come into contact with air, the more fragrant, the stronger the pungent flavor.
The shark skin grater makes the taste of grated wasabi root so much better. The rough skin of a shark is tough and the slow rubbing of the letter o or e makes Wasabi take a lot of air. This gives a delicate and very creamy effect, and a wonderful smell is emitted when rubbing.