I ate wasabi many times…but did I really?

My wife and I have set our plans to visit a wasabi farm. Despite having enjoyed sushi countless times in the Netherlands, I recently discovered that what I’ve been eating wasn’t authentic wasabi.

True wasabi, derived from the Wasabia japonica plant, is a rarity outside of Japan due to its limited availability and high cost. Instead, most sushi restaurants abroad rely on a powdered mixture of horseradish and mustard oil, known as kona wasabi. Surprisingly, only about 5–10% of restaurants outside Japan offer the real deal, opting instead for imitation wasabi made from a blend of horseradish, mustard seed, and green food dye.

The journey to cultivate authentic wasabi is arduous. The Wasabia japonica plant demands specific conditions, including shade, consistently moist soil, and high summer humidity. With a growth cycle of up to three years, meeting its stringent requirements yields a limited supply that falls short of global demand.

In Japan, the distinction between real wasabi (hon-wasabi) and the European horseradish (seiyo-wasabi) used for imitation is clear. However, outside Japan, the majority of wasabi consumed is the imitation variety, with the US alone accounting for 90% of such consumption.

Learning about this stark contrast left me intrigued and eager to experience authentic wasabi firsthand. Visiting a wasabi farm promises not only the chance to taste freshly grated real wasabi but also to discern its flavor from the imitation version I’ve grown accustomed to back in the Netherlands.