I’m one to always be up for some Japanese food whatever time of day along with most of my workmates. So I cringed a little to find out that that the wasabi I love to put on my sushi isn’t the real deal…ninety percent of the time.
A short video on the Japanese plant reveals how hard it is to cultivate wasabi. A delicate plant, wasabi is sensitive to sunlight and requires just the right temperature of spring water to grow.
The wasabi paste you’re used to is just horseradish dyed green. The spiciness that goes up the nose isn’t even close to the real taste. Wasabi is more of a complex spice that ends on a sweet note.
So unless you’ve been to an authentic Japanese restaurant that takes pride in its wasabi or have eaten in Japan, you haven’t had the real deal. Your life isn’t necessarily a lie, don’t worry. At least you now know the truth behind the green paste you’re slathering all over your sashimi.
[Food Beast]
Photo courtesy of The Plate
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