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trashcreature t1_j1hmju5 wrote

Reply to comment by clericalclass in What specifically about ginger/menthol/wasabi causes one's sinuses to open? by Bartendiesthrowaway

Wasabi contains allyl isothiocyanate which is an irritant. Your body increases mucus production and secretion in an attempt to protect the nasal tissue and flush the chemical from your nose. Horseradish contains the same chemical.

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oldmangrow t1_j1hoxsw wrote

Wasabi, outside of Japan and the immediate area, is colored horseradish.

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yeuzinips t1_j1hpv99 wrote

Because real Wasabi is exceedingly difficult to grow in large quantities.

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girhen t1_j1i54j1 wrote

Hadn't heard that bit, but I had heard it's super pungent for all of 15 minutes after grating. If it's not super fresh, it's worthless. So super pricy.

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mtfellie t1_j1iej1t wrote

The growth thing is true as well, wasabi is very particular about the soil and water. Iirc, most of it is grown on one farm in Japan fed by a stream that runs through and irrigates the soil.

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girhen t1_j1iirly wrote

I mean, it's not surprising. I know Vidalia onions only grow properly in one town of the same name in Georgia, USA. The soil quality and onion breed make a very sweet, pungent, and less acidic onion. I tend to use it for more things because it's easier to use and tastes so good.

So one small section of Japan makes sense for similar reasons.

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mtfellie t1_j1ijkm7 wrote

Vidalia only grow in that one spot because Vidalia onions are regular sweet onions grown in a sulfur poor environment. The sandy soil of Vidalia, Georgia causes sulfur to run down through the soil into the water table instead of settling near the surface to be used by plant life. This results in low VOSC content in the onions reducing the burn from them. The most notable of these VOSCs is Allicin ,a compound which when exposed to oxygen, acts basically like tear gas to us humans.

Edit: de-shatnerized

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Licentiousalsatian t1_j1iqmiv wrote

There's a farm in England too. They're very few and far between but wasabi isn't like balsamic of Modena or cornish pasties. You absolutely can produce wasabi outside of Japan, it's just extremely rare.

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quintinza t1_j1irt5v wrote

Jeremy Clarkson managed to fail his way to a semi successful mini crop of Wasabi by planting them next to a stream on his farm. They show it in Season One of Clarksons Farm.

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mrchaotica t1_j1iwpod wrote

Watching that made me a little bit inspired to go start a wasabi farm up in the North Georgia mountains. 99% chance I won't, though.

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Captain_Kuhl t1_j1iuyfq wrote

There's a Business Insider series on YouTube called So Expensive, and they cover wasabi in one of the episodes. It's pretty good for a filler show while you're not doing anything, sort of like How It's Made, and they'll condense an entire season into a couple hours for one continuous watch.

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big_duo3674 t1_j1hq2u4 wrote

It's not that difficult to get grated wasabi root where I am, and I'm in the the US about as far from any oceans as possible. It's true that pretty much everything you'll find in restaurants or in those little packets is just horseradish and mustard seed, but this is the one I usually get, it's sold in quite a few stores nearby

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IAmTheAsteroid t1_j1hrpvt wrote

I'm growing a wasabi plant in my home. Gonna be about 3 years until I can harvest it, but then I can start splitting the rhizomes to plant new ones and start my own personal fresh wasabi source!

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gaboandro t1_j1ieqxf wrote

Oregon grows a decent amount of Wasabi, you can find the real stuff in just about any supermarket you just have to be looking for it and be willing to pay a premium. The cheap stuff in most people's fridge and your local sushi restaurant is most likely horseradish though

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XediDC t1_j1ipmhf wrote

And IMO it's actually milder in intensity, although more complex. I love them both.

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walterpeck1 t1_j1ij2bz wrote

Wasabi in Japan is often colored horseradish too. It's just way easier to get the real thing there.

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deckertlab t1_j1i4y4q wrote

Not always. They grated it in front of me at a restaurant in CA. However unless you’re at some super high end place, they’re definitely going to make a big thing out if the fact that you’re getting real wasabi. It is certainly not common.

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[deleted] t1_j1hwwqx wrote

[deleted]

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Sleepwalker109 t1_j1hz04e wrote

He's saying the wasabi paste you buy is usually coloured horseradish, not that a wasabi plant is coloured horseradish

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HuntedWolf t1_j1hzdpb wrote

It’s not incorrect, perhaps you’ve misread his comment. He’s saying that most “wasabi” you see is actually just horseradish, unless you’re in Japan. For example I live in the UK and many shops sell packets of sushi with “wasabi” alongside. It’s not wasabi that’s been shipped from Japan, it’s horseradish coloured green.

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LaughingBeer t1_j1hz1mu wrote

They are talking about when you buy it in a store or get it at a restaurant, not it's botanical qualities. The container you buy it in or the menu you see it on will call it wasabi, but it will actually be colored horseradish. They do this because the taste is pretty similar and real wasabi is harder to come by as its harder to grow in great quantities.

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