To get an intense and amazing taste of wasabi you should wipe the rhizome on a traditional Japanese grater with a shark skin called 'oroshi'. We can also use a grater with a ceramic or stainless steel blade.
Abrasion of wasabi releases volatile compounds that gradually disperse and die. By using a traditional shark skin grip and holding the rhizome at a 90 degree angle to the friction surface, you can minimize their loss. In this way, the volatile compounds are scattered to a minimal extent.
After scraping the right amount of root, form a ball and leave it at room temperature for a few minutes to allow the aroma to develop fully. The taste comes out in a short time, so you should wipe only as much as you use in the next 15 or 20 minutes.