Buzz
Wasabi is to sushi what ketchup is to fries, but with a much stronger, more intense heat. However, authentic wasabi is more elusive than you might think; there's a high chance you’ve never tasted the real deal.
Known scientifically as Wasabi japonica, the wasabi plant thrives naturally in the riverbanks of Japan, China, Taiwan, Korea, and New Zealand. Wasabi flourishes in moist environments, making it notoriously difficult to cultivate—some experts consider it the most challenging plant to grow commercially.
True wasabi, before being grated from its root, isn't spicy at all. Once grated in a circular, clockwise motion, a paste forms, releasing fiery vapors. In traditional Japanese restaurants, fresh wasabi is grated to order. It loses its potency in just fifteen to twenty minutes, which is why it must be served right after being made into a paste.
The “wasabi” served in the United States is often a fake: a colored mix of horseradish powder and mustard, two similar roots that are far less expensive. Occasionally, you might get lucky and find a tiny bit of real wasabi in the paste. (However, since wasabi loses its flavor when dried, it’s not much help.)
Wasabi is notoriously hard to cultivate and extremely costly. A single pound of real wasabi can cost as much as $100 (though, who could possibly consume that much?). If you’re served a tiny portion of wasabi alongside your sushi, expect to pay around three to five dollars just for the wasabi itself. Horseradish grows more quickly than the wasabi plant (which takes up to three years to mature), so even in Japan, it’s often used as a substitute. Only about 5% of the wasabi served in restaurants worldwide is considered authentic.
True wasabi offers a softer flavor compared to the common horseradish-mustard blend we typically consume. Instead of creating a strong sensation in the mouth, real wasabi targets the nasal passages more directly.
If the spiciness of the wasabi is causing you to break into a sweat, you’re likely not eating the real thing. Genuine wasabi roots can be found in some Asian markets, typically priced between eight to ten dollars. You’ll know it’s authentic with a price tag like that.
