| ▲ | kibwen an hour ago | |
> the “spice” due to wasabi is a different thing But also, outside of Japan, 95% of the time the stuff with your sushi isn't wasabi, it's green-colored horseradish-and-mustard paste. | ||
| ▲ | spidercat 15 minutes ago | parent | next [-] | |
But the source of the spiciness is the same, at least: https://en.wikipedia.org/wiki/Allyl_isothiocyanate | ||
| ▲ | ctoa an hour ago | parent | prev | next [-] | |
That's also true inside Japan. True wasabi is really hard to grow commercially and thus very expensive. | ||
| ▲ | alpn an hour ago | parent | prev [-] | |
> 95% of the time the stuff with your sushi isn't wasabi so unexpected that i had to look it up; turns out you're right: https://chefcoca.com/blogs/food-service-equipment-resources/... | ||