Wasabi or Horseradish?

Key Takeaways

• Grated *Eutrema japonicum* rhizome yields traditional wasabi paste used for its sharp, volatile pungency.
• High cost and limited cultivation restrict true wasabi availability, encouraging widespread substitution in mass-market condiments.
• Many “Western wasabi” formulations are horseradish-based and tinted with green colorants to mimic the authentic product.
• Both plants are Brassicaceae members, explaining overlapping mustard-like sensory chemistry despite different botanical species.