From what is the Japanese sauce wasabi made?
Wasabi The oldest record of wasabi as a food dates to the 8th century CE. The popularity of wasabi in English-speaking countries has tracked that of sushi, growing steadily starting in about 1980. Due to issues that limit the Japanese Wasabi plant's mass cultivation and thus increases its price and decreases availability, outside of Japan the Western Horseradish plant is generally used in place of the Japanese Horseradish. This version is commonly referred to as "Western Wasabi" in Japan. Wasabi is generally sold either as a rhizome or stem, which must be very finely grated before use, as dried powder, or
Hikimi wasabi saved the wasabi industry in Shimane Prefecture. For water-grown wasabi only, in addition to local species native to Hikimi, there is Daijin, which is bred from native varieties from elsewhere in Japan. Misawa, which was developed in 2002, is used for soil-grown wasabi only. Processed products of water-grown wasabi include additive‐free wasabi paste, Japanese yam paste mixed with wasabi, sausages containing wasabi, and other things. Soil-grown wasabi is used mainly to make wasabi paste. Soil-grown wasabi's leaves, stems, and flower parts are also used as ingredients of pickled products such as "shōyu-zuke" (soy sauce pickles), "sakekasu-zuke" (pickles in sake lees),