Why the wasabi you’ve tasted may actually be an imposter
Today’s Video of the Day comes from the American Chemical Society’s Reactions series and features a look at the truth behind wasabi.
While most sushi-lovers may think they’re already well-acquainted with the spicy spread, the truth is that unless you’re eating sushi in Japan, you probably haven’t tasted the real thing. That’s because importing the real wasabi plant is very expensive, making it hard to find in the United States. The version most of us have eaten is a combination of european horseradish, mustard, and green dye.
Even in Japan, real wasabi is hard to find, because the plant is so difficult to cultivate. This is because wasabi can’t be planted in mass like in most greenhouses, and prefers to be submerged in a steady stream of water.
Source: American Chemical Society