Wasabi is a sauce made by grinding the roots of wasabi plants, and the production process requires fine techniques and skills. Its taste is fresh, spicy, sweet and delicate. Commonly used in advanced Japanese cuisine, such as sushi and sashimi. On the other hand, mustard is made by grinding mustard seeds into powder and diluting them with water, which is relatively easy to make. Its taste is more intense, stimulating, spicy, and sometimes bitter, with a strong taste and a certain graininess. In use and collocation, wasabi is usually used for seasoning sushi, sashimi, barbecue and other foods, which can increase the delicacy and taste level of food. On the other hand, mustard is often used to pickle and season vegetables, especially in western fast food, which is suitable for frying or baking food. From the nutritional value, wasabi is rich in vitamins C and E, and isothiocyanates, which have antibacterial and anticancer effects. Mustard is rich in vitamins A, E and B, which is also good for the body, but excessive consumption may cause irritation to the mouth and respiratory tract. From the cultural background and history, wasabi has a long history and traditional position in Japanese cuisine and is regarded as one of the symbols of high-class cuisine. Mustard is widely used in European cooking, especially in French cooking.