山葵
wasabi
Japanese
“Japanese horseradish — but most 'wasabi' outside Japan is fake, colored horseradish pretending.”
Wasabi (山葵) comes from the Japanese for 'mountain hollyhock' — referring to the plant's heart-shaped leaves. Real wasabi (Wasabia japonica) grows only in cold mountain streams.
The rhizome is grated fresh into a green paste with a sharp, clean heat that clears the sinuses. Unlike chili, wasabi's burn fades quickly — it's volatile, not persistent.
Real wasabi is expensive and rare. Most 'wasabi' served worldwide is actually horseradish and mustard, dyed green. Even in Japan, real wasabi is a luxury.
The deception is so common that many people have never tasted real wasabi. The word names both the authentic plant and its impostor.
Related Words
Today
Wasabi the word is everywhere; wasabi the plant is rare. The gap between the word and the thing it names has never been larger.
Real wasabi, freshly grated, is one of Japanese cuisine's great experiences. The fake stuff is fine too — but it's not wasabi.
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