Faux Wasabi

Today we’re spicing things up with a revelation that might change your sushi nights forever. Ever dolloped a big chunk of wasabi onto your sushi and felt that nostril-flaring heat? Well, chances are, that wasn’t real wasabi. Let’s dive into why most of what we think is wasabi is actually something else entirely.

Real wasabi, known scientifically as Wasabia japonica, is a plant that grows naturally along stream beds in mountain river valleys in Japan. Here’s the kicker—real wasabi is notoriously difficult to cultivate. It requires specific conditions: cool temperatures, lots of water, and a great deal of patience, as it can take up to two years for a wasabi plant to be ready for harvest.

Due to these challenging growing requirements, true wasabi is quite rare and expensive. So, what are we actually eating? Most of the wasabi served outside Japan is a mixture of horseradish, mustard flour, cornstarch, and green food coloring. This concoction is designed to mimic wasabi’s color and fiery kick but comes at a fraction of the cost.

Horseradish is closely related to wasabi and shares a similar intense heat that clears the sinuses, which makes it a perfect stand-in from a sensory perspective. The green food coloring gives it that distinctive wasabi look, completing the illusion.

This substitute has become so common that many people who think they don’t like wasabi may not have actually tried the real thing. Authentic wasabi has a more complex, herbal taste that some describe as sweeter and less harsh than its imposter.

So, why use the substitute? Simple: it’s about accessibility and cost. Real wasabi is not just expensive; it’s also perishable, making it impractical for many restaurants to serve regularly. The horseradish mix, on the other hand, is easy to produce, store, and serve.

Next time you’re at a sushi restaurant, ask if they have real wasabi—you might just get the chance to experience this delicacy in its authentic form. It’s a taste and a sensation that’s truly different from the green paste we’ve come to know.

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