Most wasabi is actually just spicy horseradish
Real wasabi is very expensive and hard to grow, so most restaurants use a mix of horseradish, mustard, and green food coloring instead!
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Last updated: February 2, 2026 at 04:55 PMReal wasabi is very expensive and hard to grow, so most restaurants use a mix of horseradish, mustard, and green food coloring instead!
If you love the spicy kick of wasabi with your sushi, you might be surprised to learn that you have probably never tasted the "real" thing. About 95% of the wasabi served in restaurants and sold in tubes is actually a clever imitation.
Real wasabi comes from a plant called Wasabia japonica. It is very picky and only grows in cold, clean mountain streams in Japan. Because it is so hard to grow, a small root can cost a lot of money. To save money, companies use European horseradish instead. Horseradish has a similar spicy burn, so they grind it up, mix it with mustard and green food coloring, and call it "wasabi."
Real wasabi is very different from the paste in a tube. When you grate a real wasabi root, the spicy flavor is very delicate and only lasts for about 15 to 20 minutes before it disappears. That is why high-end sushi chefs only grate it right before you eat it. The "fake" version we usually eat is much harsher and stays spicy for a long time because of the chemicals inside.
It is easy to spot the difference once you know what to look for. Fake wasabi is usually a bright, neon green paste that looks very smooth. Real wasabi is a paler green and has a grainy, "grated" texture because it is made from a crushed root. If your wasabi comes in a tube or a packet, it is almost certainly the horseradish version!
Most of the wasabi in the world is actually just horseradish dyed green. Real wasabi is an expensive, rare plant that loses its flavor quickly. Unless you are at a very fancy restaurant, that spicy green paste on your plate is a tasty imposter.