Why most #wasabi isn’t real 🌿
The green paste you usually get with #sushi and #sashimi is almost never real wasabi. True wasabi (Wasabia japonica) is rare, delicate, and hard to grow. It needs pure, flowing water and carefully controlled temperatures, conditions found only in a few regions of #Japan. Most wasabi you see is actually a mix of horseradish, mustard, and coloring: cheaper, sharper, and more aggressive, without the fresh, herbal, and subtly sweet notes of real wasabi.
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How to recognize real #wasabi 🌿
• Natural color: light, soft green, never bright or artificial
• Elegant spiciness: hits the nose without burning the tongue
• Complex aroma: vegetal, fresh, slightly sweet
• Texture: creamy and fine, never gelatinous or uniform
• Rare & unique: higher price reflects its scarcity and quality
• Ingredients to watch: horseradish, mustard, or coloring → not authentic
Our wasabi 🌿
It contains only pure wasabi, with no horseradish at all.
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It comes directly from the foot of Mount Amagi, a rainy, nutrient-rich region in the Izu Peninsula, famous for the exceptional quality of its #wasabi.
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Ikiya