Re:Common counterfeit foods and how to identify them (2014)
by tptacek on Saturday June 04, 2022 @01:02AM
(#31617158)
In the US, you're generally paying extra for real wasabi (it'll be on the menu, in a better Japanese place). Honestly: unless you're like a connoisseur of wasabi, the "fake" stuff is a more effective product; real, freshly grated wasabi is kind of watery and weak. Certainly, if you're one of those "mix wasabi into the soy sauce" people, real wasabi isn't what you want.
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Re:Common counterfeit foods and how to identify them (2014)
by jiggawatts on Saturday June 04, 2022 @01:46AM
(#31617383)
A simple rule of thumb is: if the chef didn’t grate the wasabi in front of you immediately before serving, you got coloured horse radish.
I’ve had plenty of both but I generally enjoy the sharper heat of the latter more, even though it annoys me that it’s mislabelled and hence a bit “fake”.