Food and Cooking

Now the question is, has anyone here actually had wasabi?

But here's the rub: That tangy paste served up at nearly all sushi bars — even the ones in Japan — is almost certainly an impostor. Far more common than the real thing is a convincing fraud, usually made of ordinary white horseradish, dyed green.

Japan doesn’t even produce enough to fulfill their own demand, I’m almost certain all Wasabi I’ve ever had was fake.