Why Real Wasabi Is So Expensive | So Expensive

Summary

The video explores the differences between real wasabi and the imitation paste commonly served with sushi. Real wasabi, a rare and expensive plant, requires very specific growing conditions, including spring water and cool temperatures. It takes 18 months to grow, and harvesting and preparing it is a labor-intensive process. The video also highlights how the spicy flavor of wasabi is short-lived, with fresh wasabi offering a sweeter, more aromatic taste compared to the artificial paste. While imitation wasabi remains common, the video encourages trying fresh wasabi for its unique flavor.

Takeaways

• 😀 Real wasabi is often substituted with imitation paste made from horseradish, sweeteners, and a small amount of actual wasabi.
• 😀 Authentic wasabi is expensive, costing around $250 per kilogram due to the complex and labor-intensive growing process.
• 😀 Wasabi is part of the Brassica family, which includes plants like horseradish, cabbage, and broccoli, but real wasabi is much more difficult to cultivate.
• 😀 Real wasabi requires very specific growing conditions, such as constant spring water, rocky soil, cool temperatures (8-20°C), and shade.
• 😀 The plant is sensitive to humidity, minerals, pests, and diseases, which makes its cultivation even more challenging.
• 😀 Wasabi takes about 18 months to grow and is harvested entirely by hand, as there are no machines that can effectively handle the plant.
• 😀 After harvesting, the rhizomes (stems) are carefully cleaned and grated using a special fine-toothed grater to create the paste.
• 😀 Freshly grated wasabi has a complex, earthy, and naturally sweet flavor, unlike the sharp mustard-like taste of imitation wasabi.
• 😀 The spicy flavor of wasabi peaks immediately after grating and fades within minutes, making it difficult to store or transport.
• 😀 While imitation wasabi is still widely used in sushi, fresh wasabi provides a much more refined and nuanced flavor, offering an authentic experience.
• 😀 Despite the convenience of imitation wasabi, enthusiasts of real wasabi encourage others to try it at least once for its unique, floral taste.

Q & A

Why is the green paste commonly served with sushi not actually wasabi?

The green paste usually served with sushi is often a mixture of horseradish, sweeteners, and sometimes a small percentage of real wasabi, rather than pure wasabi itself.

What makes real wasabi so expensive?

Real wasabi is extremely expensive because it is very difficult to grow. It requires specific conditions, such as running spring water, shady areas, and a narrow temperature range, which makes it a labor-intensive and scarce crop.

Where can wasabi be found growing naturally?

Wasabi grows naturally only alongside mountain streams in Japan, where it has the perfect growing conditions.

What are the ideal conditions for growing real wasabi?

Wasabi needs a constant supply of running spring water, shady areas, rocky soil or gravel, and temperatures between 8 to 20°C throughout the year. It is also sensitive to humidity and mineral content in the water.

How long does it take to harvest real wasabi?

It takes about 18 months for wasabi to reach maturity before it can be harvested.

Why is harvesting wasabi such a labor-intensive process?

Harvesting wasabi is labor-intensive because it must be done by hand, and the rhizomes need to be carefully cleaned and processed without the use of machines.

How is real wasabi typically grated?

Real wasabi is grated using a special fine grater with very fine teeth, breaking down the plant at a cellular level to release its flavors. This ensures that the spicy, sweet, and floral characteristics are preserved.

What does real wasabi taste like compared to imitation wasabi?

Real wasabi has a more subtle, earthy flavor with a sweet aftertaste, while imitation wasabi is more pungent and tastes more like mustard or horseradish.

Why does the flavor of wasabi change shortly after being grated?

The spicy flavor of wasabi peaks shortly after it is grated due to a chemical reaction that occurs when the plant's cells are broken down. After about 30 minutes, this flavor dissipates, leaving little taste if consumed without grating.

Is fresh wasabi commonly found in supermarkets and restaurants?

Fresh wasabi is not commonly found in supermarkets or restaurants due to its high cost, short shelf life, and the difficulty of obtaining it in small quantities, which makes imitation wasabi more practical for everyday use.