Have you had the real deal?
As sushi fans, we’ve all experienced that sensation of that zing going straight through your nose and up your head with tears in your eyes. But was that real wasabi?
Food Facts
Real wasabi is difficult to grow, very expensive, and should be consumed within 15 minutes of being grated.
Most wasabi in restaurants and groceries is actually horseradish that’s dyed green.
All About Real Wasabi
Wasabi is grown with difficulty in Japan as the plant is highly temperamental, in both production and in consumption (because the flavor weakens from oxidation). The result is an extremely expensive product served primarily in high-end sushi restaurants.
Providing real wasabi is impractical and not realistic. In fact, over 90% of restaurants in Japan and over 95% of restaurants in the rest of the world serve a fake product.
However, you may have had the real thing. Sushi chefs try to serve it in high-end sushi restaurants, omakase dining, or upscale trendy spots that you break the bank for one night out. They figure if you are going to spend that much, they can spend on the actual plant.
The most obvious is if you see the wasabi root that’s freshly grated for your order. The color is a light green, not bright neon green, with a grated texture, not smooth, and a sweet earthy mellower punch.
All About Fake Wasabi
Fake wasabi is a mixture of horseradish, green food dye, mustard powder, water, and maybe a bit of wasabi powder.
Perhaps these versions proliferated not just because of practical reasons but also because of how foreign eaters automatically think to mix wasabi with soy sauce. No! It’s either already in the sushi prepared by the sushi chef, or you simply get a small dab per bite before gently dipping the fish in per soy sauce.
Some brands and mixes are actually good – stick with those, especially as a refrigerator shelf staple. Try this preferred brand of wasabi paste: S&B Japanese Wasabi
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