We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.
Culinary

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

What's Really in Wasabi?

By Kevin Hellyer
Published: Jul 24, 2020
Views: 4,411
References
Share

You might not know exactly what it is, but no sushi platter would be complete without a dollop of pungent green wasabi.

It’s the perfect food pairing. The potent aroma of the paste reduces the fishy smell of sushi, and compounds in wasabi may stop bacteria from growing and prevent food poisoning.

But here’s a little secret. About 99 percent of the wasabi served in U.S. restaurants isn’t really wasabi. It’s actually a mixture of horseradish, mustard powder, and food coloring. Real wasabi is very difficult to grow, even in its native Japan, and is much too expensive to be served as a free condiment.

Eye-watering facts about wasabi:

  • Real wasabi comes from Wasabia japonica, a member of the Brassicaceae flowering plant family, which also includes horseradish and mustard. Real wasabi is spicy, but not that hot. It has more of a plant taste and smell, aficionados say.

  • The perennial plant originated along mountain streams and rocky riverbeds in Japan. The earliest mention of wasabi can be found in an 18-volume medical dictionary written in 918 AD. It was said to have medicinal qualities.

  • Although it's still grown in Japan, there are several wasabi farms in places like New Zealand, North America, and the United Kingdom. Most restaurants in Japan serve the wasabi substitute, not the real thing.

Share
WiseGeek is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Link to Sources

Editors' Picks

Discussion Comments
Share
https://www.wisegeek.net/how-is-wasabi-made.htm
Copy this link
WiseGeek, in your inbox

Our latest articles, guides, and more, delivered daily.

WiseGeek, in your inbox

Our latest articles, guides, and more, delivered daily.