Imitation Wasabi Common in Sushi Restaurants Outside Japan, Affects Flavor

Most 'wasabi' served with sushi is not real! Real wasabi is rare and expensive. Imitation versions have a harsher taste.
By Newsroom | Food, Culture |

The verdant paste, often associated with sushi, presents a complex identity. While commonly served alongside raw fish and rice, its true nature and application spark questions. Much of what is labeled "wasabi" is, in fact, an imitation.

The distinction lies between "hon wasabi" and its imposter. Hon wasabi, derived from the Wasabia japonica plant, offers a refined, clean heat. Imitation versions, however, deliver a sharp, almost harsh punch. The rarity and expense of genuine hon wasabi contribute to the prevalence of these substitutes.

A Culinary Canvas: More Than Just a Condiment

The association of wasabi with sushi is so entrenched that it informs preparation methods and even fusion dishes. One notable example is the "sushi bake," a layered casserole dish that features broiled sushi rice, imitation crab or fish, and mayonnaise. This dish, originating in Hawaii, showcases a departure from traditional sushi presentation, incorporating cooked elements and a baked finish.

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Another creative interpretation involves broiling prepared sushi, a technique that utilizes a kitchen torch or broiler to impart a cooked texture and flavor. This method often incorporates a mayonnaise-based sauce, suggesting a culinary evolution that moves beyond the raw.

The Wasabi Question: How Much is Enough?

The typical sushi experience includes soy sauce, ginger, and wasabi. While wasabi may be pre-mixed into a sushi roll, diners can also add it to their soy sauce for a personalized flavor. However, the exact quantity remains a point of individual preference.

Background: A Staple or a Substitute?

The perception of wasabi is deeply intertwined with sushi culture. The meticulous preparation of sushi rice forms the foundation of the dish, emphasizing the importance of each component. While discussions about brown rice or alternatives exist, the core remains well-prepared sushi rice.

Restaurants like 'Sushi Wasabi' in Paris offer a traditional Japanese experience, serving sushi, maki, and sashimi alongside other dishes, suggesting a broad spectrum of Japanese culinary offerings under a single roof. However, the pervasive use of imitation wasabi raises a fundamental question about authenticity and expectation in globalized cuisine.

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Frequently Asked Questions

Q: Why do most sushi restaurants use imitation wasabi?
Real wasabi, called 'hon wasabi', comes from a rare and expensive plant. It is hard to grow and costly to buy. Because of this, many restaurants use a cheaper imitation made from horseradish, mustard, and green food coloring.
Q: What is the difference in taste between real wasabi and imitation wasabi?
Real wasabi has a clean, fresh, and slightly sweet heat that disappears quickly. Imitation wasabi has a sharp, strong, and sometimes harsh heat that stays longer. The flavor is not as complex as real wasabi.
Q: How can I tell if I am eating real wasabi?
It is difficult to tell just by looking, as imitation wasabi is made to look like the real thing. Real wasabi often has a brighter green color and a finer texture. If the heat is very strong and lingers unpleasantly, it is likely imitation.
Q: Does the type of wasabi affect sushi dishes like sushi bake?
Yes, the type of wasabi can change the overall taste experience. Dishes like sushi bake often use imitation wasabi or wasabi-flavored sauces. The harsher taste of imitation wasabi might be less noticeable in cooked or mixed dishes compared to eating it with simple sashimi.
Q: Where can I find restaurants that serve real wasabi?
Restaurants that focus on high-quality, traditional Japanese food are more likely to serve real wasabi. Inquire at upscale Japanese restaurants or those that specifically mention using 'hon wasabi'. Some restaurants in places like Paris, such as 'Sushi Wasabi', aim for a traditional experience.