You know the feeling. That sharp, nasal heat that clears your sinuses and hits you with a jolt. For many of us, that’s the defining experience of eating wasabi with our sushi. But what if we told you that the vibrant green paste you’ve been eating for years isn’t actually real wasabi?
This might come as a shock, but the truth is that the vast majority of “wasabi” served in restaurants around the world is nothing more than a carefully crafted impostor. It’s typically a mixture of horseradish, mustard powder, green food coloring, and a few other additives.
So, why the substitution?
The reason is simple: a lack of supply and an abundance of demand. Real wasabi, or Wasabia japonica, is a notoriously difficult plant to grow. It requires a very specific environment—a cool, damp climate with fresh, running spring water. Because of its rarity and the delicate conditions needed for its cultivation, authentic wasabi is incredibly expensive and has a very short shelf life. It’s often sold by the gram and grated fresh right at your table.
The taste of authentic wasabi is far more complex than the sharp heat of its impostor. It’s a fresh, clean, and slightly sweet flavor with a momentary burst of heat that quickly dissipates, leaving behind a subtle, vegetal aftertaste. It complements the fish rather than overpowering it.
The next time you’re at a sushi bar, take a moment to consider the green paste on your plate. You might just be experiencing one of the world’s most widespread culinary deceptions.
