Can you get real wasabi outside of Japan?

Outside of Japan, real wasabi is difficult to find. The green paste that is usually served along with sushi in the U.S. is actually a mix of horseradish, mustard powder and food coloring. However, Frog Eyes Wasabi in Oregon is one of the only North American wasabi operations, and the only one in the state of Oregon.

Why is wasabi only grown in Japan?

It is pretty hard to grow wasabi However, the wasabi plant needs particular conditions to thrive. In the mountainous terrain of Japan, its natural habitat is in river valleys, protected from direct sunlight and with its roots reaching into running underground water.

Why is wasabi fake in America?

Yes, it’s true. Over 95\% of wasabi served in sushi restaurants does not contain any real wasabi. Most fake wasabi is made from a blend of horseradish, mustard flour, cornstarch and green food colorant. This means that most people who think they know wasabi have actually never tasted the stuff!

Is wasabi real in America?

Almost all of the wasabi we eat in America is fake — about 99\% of it isn’t real. Even around 95\% of the green stuff in Japan is fake as well. Instead, what we usually get with our sushi is a mix of horseradish, mustard and green food dye. Even when real wasabi is used, it only makes up about 1\% of the paste.

Where in Japan does wasabi grow?

Shizuoka prefecture
Given the stringent environmental requirements, wasabi is grown commercially mainly in Japan’s Shizuoka prefecture, especially in the Izu Peninsula, and in Iwate and Nagano prefectures.

Why do Japanese eat wasabi with sushi?

Why eat wasabi with sushi? Traditionally, wasabi was used to make the fish taste better and to fight bacteria from raw fish. Today, wasabi is still used for this reason. Its flavor is designed to bring out the taste of the raw fish, not cover it.

Is wasabi Japanese or Chinese?

Wasabi (Japanese: ワサビ, わさび, or 山葵, pronounced [ɰaꜜsabi]; Eutrema japonicum or Wasabia japonica) or Japanese horseradish is a plant of the family Brassicaceae, which also includes horseradish and mustard in other genera. A paste made from its ground rhizomes is used as a pungent condiment for sushi and other foods.