The Real Reason You Haven't Tried Genuine Wasabi

Genuine wasabi, which is considered rare, is not commonly served in high-end sushi restaurants. This is due to the fact that it is challenging to cultivate, and it can take up to three years to mature. Real wasabi is quite finicky and requires specific conditions to grow, making it difficult to produce in large quantities. It is a rare delicacy that is highly prized for its unique flavor and is commonly reserved for special occasions. Despite its rarity, many sushi restaurants use a substitute made from horseradish, mustard, and food coloring, which is far more readily available and cheaper to produce.

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Is it worth the time, effort, and cost to cultivate genuine wasabi, or is the substitute made from horseradish and mustard just as good?