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The Reason Real Wasabi Is So Pricey

NEWS

By ELIAS NASH

A spoonful of wasabi paste.
Per The Washington Post, about 99% of wasabi sold in North America and 95% of wasabi sold in Japan is fake. Even when real wasabi is served, it’s usually mixed with additives.
A wasabi rhizome.
The BBC describes wasabi as “the most difficult plant in the world to grow commercially” due to its intricate needs. This complexity contributes to the high price of real wasabi.
Grated wasabi next to its rhizome.
Genuine wasabi is made from the rhizome of the wasabi plant or the Wasabia japonica. A rhizome is a thick, rootlike stem that can also be seen in ginger and turmeric.
Wasabi roots in water.
To flourish, the wasabi plant must be grown in a cool environment, away from direct sunlight, and must have its roots submerged in clear running water at all times.
Wasabi on a wooden plate.
Farmers spend many years and thousands of dollars searching for viable wasabi seeds. Even if the ideal conditions are met, the plant takes two years to mature before harvesting.
Grated wasabi on a white plate next to its rhizome.
Since the chances of crop failure are high, most farmers avoid investing their time and money in the plant. Due to its scarcity, genuine wasabi can cost as much as $100 per pound.