Most Wasabi that are serve at sushi restaurant might not be Wasabi.

Real Wasabi are known to have a quick heat to it and a bit of sweetness at the end.

Unlike our convenient store wasabi, natural wasabi have a light green color that is often grinded up with shark skin.

There are definitely other tools to grind up the wasabi but traditionally it will be against an “Oroshi” grater.

So why do people use horseradish and say it’s wasabi?

It’s cheaper, that’s why.

Wasabi takes around 18 to 24 months to grow and mature. It requires specific conditions, primarily a cool, shady, and humid environment, often near streams or rivers.

Due to it’s specific condition, it make it quite difficult to keep u with the plant or even finding it in the wild.

Since there a limited supplies of natural wasabi the price for them are high.

In order to make profit, companies have to come up with the heat that wasabi brings in the natural plant. Therefore substituting it with the heat from the horseradish.

So now that you know this information. Do you look at our daily wasabi differently?