Sushi lovers duped: High-cost wasabi often replaced by cheap imitation in restaurants

Any seasoned "sushi eater" knows that sushi would not be complete without its essential accompaniments: soy sauce and wasabi. While the quality of the former can vary, the so-called wasabi we get in restaurants is merely a common imitation in 99% of the instances. It is indeed a shame, given that real wasabi boasts remarkable properties.

Colloquially known as Japanese horseradish, Wasabi is a perennial part of the cabbage family. It is known for its sharp taste and lush green color. Possessing singular leaves, its stalk extends up to 18 inches and is exceptionally sensitive to climatic conditions. Wasabi requires temperatures ranging from 46 to 68 degrees Fahrenheit, substantial humidity, and light intensity at 30%.

This Japanese plant is a potent source of vitamins A, C, and B group vitamins. The root exhibits antibacterial, antifungal, antioxidant, anti-inflammatory, and detoxifying traits. Numerous research findings affirm that wasabi significantly impacts brain health, specifically the hippocampus, which governs memory. Consequently, Japanese horseradish is strongly recommended for individuals aged 60 and above.

Counterfeit versions of many wholesome products have flooded the market. This isn't exclusive to honey and olive oil but extends to wasabi. After being served wasabi paste at sushi restaurants, the odds are slim that it's a freshly ground wasabi root. The vibrant green paste is likely merely a powdered derivative of dyed white horseradish adulterated with mustard.

It retails for around $211-263 per 2.2 pounds, and few restaurant proprietors are inclined towards such an investment. It's a lamentable reality!