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> the “spice” due to wasabi is a different thing But also, outside of Japan, 95% of the time the stuff with your sushi isn't wasabi, it's green-colored horser
by kibwen 5mo ago
> the “spice” due to wasabi is a different thing
But also, outside of Japan, 95% of the time the stuff with your sushi isn't wasabi, it's green-colored horseradish-and-mustard paste.
- alpn 5mo ago> 95% of the time the stuff with your sushi isn't wasabi so unexpected that i had to look it up; turns out you're right: https://chefcoca.com/blogs/food-service-equipment-resources/wasabi-vs-horseradish-is-the-green-paste-on-sushi-really-wasabi https://chefcoca.com/blogs/food-service-equipment-resources/...
- ctoa 5mo agoThat's also true inside Japan. True wasabi is really hard to grow commercially and thus very expensive.
- spidercat 5mo agoBut the source of the spiciness is the same, at least: https://en.wikipedia.org/wiki/Allyl_isothiocyanate https://en.wikipedia.org/wiki/Allyl_isothiocyanate
- dyauspitr 5mo agoIsn’t wasabi just horseradish. Are you saying the mustard is what makes it not true.
- pinkmuffinere 5mo ago> Isn’t wasabi just horseradish Wasabi and horseradish are different! Horseradish is used as a substitute for wasabi so widely that you definitely can get the impression they are the same. But they are different plants.