A little-known fact is that the wasabi used in most of the Japanese restaurants in US is not pure wasabi. It is often mixed with a low-grade horse radish. Real wasabi may be used only in high-end Japanese restaurants because 100% pure wasabi is expensive. Wasabi is a plant that grows only in an environment that all the right requirements are met which drives the cost to the market. John reveals how this special plant is grown in Daio Wasabi Farm in Nagano.
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