The Wasabi Myth: Unmasking the Truth Behind Sushi’s Green Companion

Fake news didn't start with Donald Trump; it started with wasabi. 99% of the “wasabi” we eat with our sushi in the US isn’t “Wasabia japonica” but actually a combination of horseradish, sweetener, and a green dye. Real wasabi originates from the Japanese mountains and grows in streams with rocky soil. However, it’s notoriously difficult to grow: it requires a constant supply of spring water, shade, and a temperate 46 to 68 degrees all year round. And to make matters worse, the plants are extremely susceptible to pests and disease. This explains why wasabi runs around $550 per pound, and holds the title for the most expensive vegetable (by weight).

With such a high price tag, real wasabi understandably tastes much different than our American imitation: it doesn’t have a burning aftertaste but rather is herbal, gentle, earthy and refreshes the mouth. Unlike horseradish, wasabi isn’t even a root: considered a “rhizome”, the stem is grated (traditionally using an oroshigane) into a wasabi paste. This preparation process causes a chemical reaction, releasing the unique flavor and natural sweetness. This flavor is ephemeral (it lasts only 15 to 30 minutes) and Japanese restaurants serve wasabi fresh.

And finally, Japanese wasabi allegedly has numerous health-related properties. Not only does it boost digestion and hunger and is known to suppress the odor from fish but some scientists say it serves as an antibacterial agent and might help prevent/fight cancer. [source 1] [source 2] Bon appetite!