Sofia Martinez
Wasabi is a condiment commonly served with sushi and sashimi. It is made from the rhizome of the Wasabia japonica plant, which is a type of Japanese horseradish. Real wasabi is rare and expensive due to the plant's specific growth requirements, so most people outside of Japan have never tasted it. Instead, they consume fake wasabi made from horseradish and artificial colouring, which some describe as tasting like plastic or chemicals. This is because horseradish contains more of the enzyme allyl isothiocyanate, which creates a stronger sensation of heat and spice.
| Characteristics | Values |
|---|---|
| Taste | Like plastic, chemicals, or nail polish |
| Reasons | May be due to the consumption of fake wasabi, which is typically made from horseradish and sometimes mustard |
| Real Wasabi | Derived from the Wasabia japonica plant, a rare and expensive Japanese aquatic plant that is difficult to grow |
| Fake Wasabi | Burns hotter and longer than real wasabi due to higher levels of allyl isothiocyanate (AITC) in horseradish |
| Identification | Real wasabi has a gritty texture from being freshly grated, while fake wasabi is thick and pasty |
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What You'll Learn
Real wasabi is expensive and hard to grow
The wasabi plant, or Wasabia japonica, is notoriously difficult to grow and requires very specific conditions. In Japan, the wasabi plant grows naturally in areas with mountain river valleys, where it can grow along river stream beds. The ideal growing environment is incredibly rare, and wasabi plants need their stems to be partially submerged in clear running water. Without running stream beds in Japan's mountain river valleys, cultivating wasabi plants on a commercial level is very challenging.
Outside of Japan, wasabi has only been successfully grown in a handful of places, including China, Taiwan, Australia, and New Zealand. Establishing new wasabi farms is difficult because the seeds of the plant are in short supply. Farmers spend many years and thousands of dollars searching for viable seeds, an investment that can easily be wasted if the climate conditions aren't perfect, leading to crop failure.
The BBC describes wasabi as "the most difficult plant in the world to grow commercially" due to its intricate needs. To flourish, the wasabi plant must be grown in a cool environment ranging from 50 to 65 degrees Fahrenheit, kept away from direct sunlight, and have its roots submerged in clear running water at all times.
Because of these challenges, real wasabi is incredibly expensive. In the United States, genuine wasabi can cost as much as $100 per pound, while plain horseradish costs around one-twentieth of that price. The global demand for wasabi far outpaces its supply, but there is no way for that supply to scale up due to the difficulties in growing the plant.
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Fake wasabi is made from horseradish and mustard
Wasabi, or Japanese horseradish, is a plant native to Japan. It is a traditional Japanese condiment that is often served with sushi, sashimi, and Japanese noodle dishes. However, due to the specific conditions required to grow the plant, wasabi is one of the most expensive crops in the world. This high cost and low availability outside of Japan have led to the creation of fake wasabi, which is made from horseradish and mustard.
Fake wasabi, also known as imitation or kona wasabi, is a common substitute for real wasabi. It is made from a mixture of horseradish, mustard, starch, and green food colouring or spinach powder. The western horseradish plant is widely used in place of wasabi because it has a similar flavour and texture, and it is much easier to grow and process, making it more cost-effective for commercial use.
The main difference between real and fake wasabi is in their flavour profiles. While fake wasabi can be hot and zingy, it lacks the nuanced, aromatic notes and subtle, sweet undertones of genuine wasabi. Additionally, horseradish and mustard have a harsher, longer-lasting heat that can overpower other flavours in a dish.
The visual difference between real and fake wasabi is also noticeable. Authentic wasabi paste has a natural, light green hue, while counterfeit wasabi often appears brighter, almost neon green due to the added food colouring. The texture of fake wasabi is also smoother, as it is pureed, while real wasabi is freshly grated and has a grittier texture.
In conclusion, fake wasabi is made from horseradish and mustard, and while it may resemble the taste of real wasabi, it lacks the complex flavour and aromatic notes that make genuine wasabi unique.
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Real wasabi is served freshly grated
Many people have described the taste of wasabi as similar to plastic or chemicals. This is likely because the wasabi they have tasted is not real wasabi. Real wasabi, derived from the Wasabia japonica plant, is rare and difficult to grow, making it expensive. It is believed that only around 5-10% of restaurants outside of Japan serve wasabi made from the actual plant.
Real wasabi is traditionally served freshly grated. The rhizome, or underground stem, of the wasabi plant is grated into a fine paste using a flat grater or a sharkskin grater, which acts like sandpaper. This process unleashes the chemical compound allyl isothiocyanate, which is responsible for the spicy sensation of wasabi. When freshly grated, real wasabi has a signature "clean" spiciness that is gentle at first but gives a touch of quickly fading heat in the nostrils.
Fake wasabi, on the other hand, is typically made from horseradish and sometimes mustard, pureed to a smooth, thick, and pasty texture. It tends to be hotter and zingier than real wasabi but lacks the clean spiciness. Because horseradish has more allyl isothiocyanate, it is perceived as spicier. Additionally, wasabi contains more volatile compounds than horseradish, giving it a more complex flavor.
The wasabi plant can be eaten raw or cooked, but the components taste spicier when raw. Cooking the plant results in a spinach-like flavor. The leaves have a shorter shelf life than the rhizomes, so they should be cooked quickly if used. The ideal growing environment for the wasabi plant is rare, as it requires partial submersion in clear running water, making it challenging to cultivate on a commercial level.
To distinguish between real and fake wasabi, one can check the texture of the paste. Real wasabi will have a gritty texture from being freshly grated, while fake wasabi will have a smooth, thick, and pasty texture. Additionally, real wasabi is always served fresh because it loses its flavor and zinginess quickly once grated.
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Wasabi's spiciness comes from a chemical compound
The distinct spiciness of wasabi comes from a chemical compound called allyl isothiocyanate, which is also present in mustard and horseradish. When the wasabi root is grated, several enzymes are released, including allyl isothiocyanate, which creates the sensation of heat. The spiciness of wasabi is often described as a clean spiciness that is gentle at first but then provides a quick hit of heat in the nostrils. This is because the spiciness of wasabi hits the nose rather than the tongue, as with chilli peppers.
The wasabi plant, or Wasabia japonica, is a Japanese aquatic plant that is notoriously difficult to grow, requiring very specific conditions. It grows naturally in mountain river valleys, where its stems are partially submerged in clear running water. These unique growing conditions make wasabi one of the most expensive crops in the world, and as a result, most people outside of Japan have never tasted real wasabi.
The high cost and low supply of wasabi mean that most restaurants and grocery stores outside of Japan do not serve or sell real wasabi. Instead, they offer imitation wasabi made from horseradish, mustard, and artificial colouring. This fake wasabi is often thicker and smoother in texture than real wasabi, which is freshly grated and has a gritty consistency.
The difference in spiciness between real and fake wasabi can be attributed to the higher concentration of allyl isothiocyanate in horseradish. As a result, fake wasabi burns hotter and longer than real wasabi, which has a more nuanced and complex flavour profile due to its higher concentration of volatile compounds.
While some people enjoy the spiciness of wasabi, others find its chemical taste off-putting. This perception of a chemical taste may be due to the presence of allyl isothiocyanate, which the brain may interpret as a warning sign, deterring people from consuming it.
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Most people never consume real wasabi
The wasabi plant, or Eutrema Japonicum, is native only to Japan, although it has been grown in smaller quantities in China, Korea, and the United States. It is an expensive food because it is limited, rare, and usually has to be imported. Wasabi plants are notoriously difficult to grow and require very specific conditions. The ideal growing environment is incredibly rare, and wasabi plants need their stems to be partially submerged in clear running water, adding another level of complexity to the process.
Because of the rarity and expense of real wasabi, most people outside of Japan have never actually tasted it. It can cost around $250 per kilo, and it is not easy to find in smaller amounts. When it is available in smaller quantities, it can cost upwards of $50 for one rhizome. In contrast, fake wasabi products can be purchased for under $10.
Fake wasabi is often made from horseradish and sometimes mustard. It is also usually dyed green. It is much hotter and longer-lasting than real wasabi, and it will obscure the delicate taste of sushi. Real wasabi, on the other hand, has a signature "clean" spiciness that is gentle to start but gives a touch of quickly fading heat in your nostrils. It tastes fresh and spicy, similar to yellow mustard but much spicier.
It is estimated that only around 5-10% of restaurants outside of Japan actually serve real wasabi. Brian Oates, the president of Pacific Coast Wasabi, told the Washington Post in 2014 that around 99% of restaurant wasabi in the United States is fake. He also claimed that much of the wasabi served in Japan is also fake.
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Frequently asked questions
It doesn't. Wasabi is a Japanese condiment made from the rhizome of the Wasabia japonica plant, which has a signature clean spiciness. However, most people outside of Japan have never tasted real wasabi, as it is incredibly expensive and difficult to grow. Instead, they have tasted its imitation, which is made from horseradish and mustard and has a chemical taste.
Real wasabi is made from the rhizome (an underground stem) of the wasabi plant, which is grated into a paste using a sharkskin grater. It has a clean spiciness that is gentle to start but leaves a touch of quickly fading heat in your nostrils. On the other hand, fake wasabi is made from pureed horseradish and sometimes mustard, resulting in a thick and pasty texture. It is also spicier than real wasabi due to the higher concentration of allyl isothiocyanate, the enzyme responsible for creating the sensation of heat.
The wasabi plant is notoriously difficult to grow and requires very specific conditions. It grows naturally in mountain river valleys, where its stems are partially submerged in clear running water. The ideal growing environment is incredibly rare, making it a pricey plant to cultivate on a commercial level.
