Think You’ve Been Eating Wasabi All This Time? Think Again.

Wasabi: we know it well, or so we think. Chances are, however, you’ve never indeed eaten genuine wasabi, or during slightest not really often. This is since many of a wasabi served outward of Japan is a reduction of horseradish, mustard and food coloring. Even in Japan, a direct for genuine wasabi is so high that you’ll mostly find a horseradish reduction instead, with little, if any, genuine wasabi churned in.

Real wasabi tastes some-more herbal than a horseradish stuff. It’s prohibited though doesn’t have a lingering, blazing aftertaste. It’s ostensible to ambience smoother, cleaner and some-more “plant-like” than the ordinarily used substitute. The horseradish pulp served in restaurants is harsher and not as fresh-tasting.

So now that we know you’re substantially eating feign wasabi, what does genuine wasabi demeanour like and where does it come from?

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