Wasabi and horseradish – what’s the difference between these two spicy root vegetables?
Surprisingly, one is often passed off as the other.
- Wasabi: an Asian plant of the mustard family; the pungent, greenish root of this plant, which can be grated and used as a condiment.
- Horseradish: a cultivated plant. . .of the mustard family, having small white flowers; the pungent root of this plant, ground and used as a condiment and in medicine; the condiment itself, sometimes moistened with vinegar or mixed with ground beets.
Both wasabi and horseradish derive from the roots of plants belonging to the mustard family (although their leaves are edible as well), and they’re both used as pungent condiments. While wasabi is that distinctive green color we’re familiar with, horseradish is an off-white.
Here are some more differences:
- Horseradish is easy to grow.
- Wasabi is very difficult to grow.
- Horseradish is not expensive.
- Wasabi is very, very expensive.
Wasabi requires highly specific growing conditions, namely, a rocky stream or riverbed. Then, it can take three years to reach maturity, during which time the climate and other conditions can tamper with the growing process.
For this reason, wasabi is hard to come by, and therefore, pricey. I’ve seen it ranging from $55 to $100 per pound.
How is it, then, that we enjoy wasabi so often with our sushi? We’re actually probably not.
Most of the wasabi served outside of Japan (or even in Japan) is a mixture of horseradish, mustard, and food coloring. The Japanese refer to this concoction as “western wasabi.”
Sometimes wasabi can come in a powdered form and be included in this horseradish mixture. But even then, it’s not the same thing; certain unique characteristics are lost when wasabi is powdered. Fresh wasabi must be used within 15 minutes of grating it from the root for optimal taste.
An error in translation years ago led people to believe the wasabi root and the horseradish root were one and the same; wasabi has been falsely labeled “Japanese horseradish.”
Real wasabi is actually not as harsh as horseradish, with a spicy but sweet flavor, with the spiciness not lingering afterwards, as horseradish does.
Wasabi has made advances in terms of growing conditions. Some have had success with greenhouses. With any luck, we will all be eating real wasabi in the near future when dining out for sushi.