Is wasabi really (a type of) horseradish, or do people just say that? What form are the plants in - I am under the impression that either one looks like white taro in its "fresh" form, but I have noticed cooks refering to "...leaves" as well. Is the green coloring in bottled wasabi anything more than food color? Is there an equivalent green horseradish?
When a recipe calls for "fresh horseradish", is it basically the bottled stuff in a fresher/newer form? I keep looking for an actual, intact, ROOT (or leaves), but to no avail.
Lastly, is "Chinese mustard" just wasabi with yellow food coloring? Sure tastes that way to me.
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