Do you think you're eating a good

Eating sushi without a little bit of soy sauce, red ginger and wasabi is an omission, isn't it?

Do you think that the wasabi I'm eating in the wasabi tube is real? So you will be shocked to know this truth.

It is possible that Wasabi you at this shop are just "fake" wasabi.

That is, even if you eat in many Japanese shops, it is unlikely that the wasabi that you are served with that sushi is "100% genuine" .

By the way, the wasabi you enjoy is just a mixture of European horseradish, spicy cabbage and green food coloring.

European horseradish also gives you a spicy feeling.

In a bit, the wasabi tree has the same family name as the European horseradish (Euro Horseradish) and both give you a spicy feeling, straight up your nose.

So many manufacturers have taken advantage of this material to create a "wasabi" compound to serve customers.

But why do people have to make a "wobbly" wasabi?

Wasabi is a species of cruciferous plant, whose scientific name is Wasabia Japonica , rarely appears in the US and even in the native country - Japan.

This is considered a premium food of cherry blossoms.They are famous for being difficult to grow and expensive .

Wasabi cultivation is really difficult because this plant likes shade, requires clean, nutrient-rich water (calcium) to flow through but not too wet.

A complete wasabi tree.

Growing Wasabi is difficult but the relatives of natural wasabi (Wasbia tenuis) only grow in the mountains, in the banks of the streams because this is the best growing environment. With natural Wasabia Japonica , they only grow in areas with continuous flowing water only.

Therefore, Wasabia Japonica is "really" very rare and if it is sold, it is definitely not cheap.

According to the BBC, only wasabi was planted, their wholesale price was around 160 USD / kg (about 3.6 million VND), so the natural wasabi type was more " expensive " .

Fresh Wasabi is ground out.

Do you know that wasabi has a very lively flavor? The mustard tube you still use is definitely not the same as fresh wasabi. Because the taste of wasabi depends on a chemical reaction that changes over time.

When finely ground, the cells in the body of fresh wasabi will "open", securing very spicy allyl isothiocyanate compound with a characteristic concentration.

To be able to feel all the spicy taste of fresh wasabi - you should only eat after 15 minutes since they are grinded. The strong pungent concentration on the nose is strong and will fade after about 15-20 minutes.

To be able to feel all the spicy taste of fresh wasabi - you should only eat after 15 minutes since they are grinded.

It is known that freshly ground wasabi will look like grinded carrots, moist and moist, slightly porous.

Now if someone accidentally donated a wasabi tree, how did you get to enjoy the spicy taste of wasabi?