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Wasabi is known for its bold and fiery flavours.
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A new report revealed that most restaurants don’t serve authentic wasabi.
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According to Taste Atlas, most eateries make ‘wasabi’ from a blend of green food colouring, horseradish and mustard.
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The wasabi plant, reportedly, grows best in moist environments, especially in artificial water bodies and natural streams.
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The cultivation of this plant is challenging, expensive, and takes up to three years to mature!
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As per reports, the rhizome of the wasabi plant must be finely grated using a textured sharkskin board to ensure its signature pungency.
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Due to this expensive cultivation process, only 5% of the wasabi served worldwide is genuine, Taste Atlas’ report highlighted.
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Most eateries rely on cheaper alternatives, such as dry wasabi powder. While it has the zest of a wasabi, it lacks depth and fresh pungency.
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