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Darryl_Lict t1_jbz3nva wrote

I assumed that wasabi would get a mention. I think I've had real wasabi at a fancy schmancy sushi restaurant, but I'm perfectly OK with green dyed horseradish because that's what I was weaned on. In the past few years, farmers have developed agricultural practices to successfully grow wasabi. The one I remember specifically was using greenhouses and water sprayers and not growing in an environment specifically mimicking the free flowing fresh water streams where wasabi grows in the wild.

https://s3.wp.wsu.edu/uploads/sites/2709/2021/06/PNW605.pdf

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