Conclusion: the doomed future of wasabi
Wasabi is long rooted in Japanese history and has been widely used as a condiment in Japanese cuisine due to its sterilizing property and strong kick. Wasabi is distinguishable from chili peppers and black pepper because of the chemical in the grated root, allyl mustard oil. The volatile compound contributes to wasabi's fleeting kick to the nose. Wasabi is also a pricy condiment worldwide due to its particular cultivation conditions. As more and more restaurants choose affordable wasabi paste made of horseradish, mustard, and food coloring over freshly grated wasabi, wasabi farmers are forced to abandon their business due to the lack of incentives.
References
- Wasabi by the Tokyo Foundation for Policy Research
- Explore Wasabi by S&B Foods
- Wasabi vs. Chili Pepper by Science Update
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