Category: Food > Wasabi
While many sushi enthusiasts believe they are enjoying authentic wasabi, the truth is that the green paste often served alongside sushi is typically not true wasabi at all. Real wasabi, derived from the Wasabia japonica plant, is rare and expensive due to its specific growing conditions and short shelf life. Instead, most restaurants use a mixture of horseradish, mustard, and green dye to create a similar flavor and appearance. This imitation wasabi is not only more cost-effective but also offers a more stable product that can be mass-produced. The genuine wasabi has a more nuanced flavor profile, with a sweet, grassy taste and a milder heat that quickly dissipates, unlike the sharp, pungent kick of the horseradish substitute. This distinction highlights the fascinating complexities and cultural significance of ingredients in Japanese cuisine, as well as the global culinary adaptations that occur over time.