Korean Job Discussion Forums

[Hindsight]

While I wait for that mosquito to buzz by again that's keeping me awake, even through my earplugs - I missed it the last time it flew by the computer - I figure I might as well pass along this piece (missed it again) of almost useless information.

Wasabi in Korea is actually horseradish dyed green. In fact, most wasabi in Japan is actually good old horseradish dyed green (or is it Irish horseradish?)

This is something that has bothered me for some time now, as it seemed the tubes they sell in Korea of wasabi and of horseradish seemed identical. (hmmm, no mosquito for a while, could I have actually gotten him?)

So I did a google of wasabi and horseradish, and it turns out that horseradish plants were introduced to Japan about (nope, there he is again) 150 years ago. They called them Western Wasabi. Convenient. So when they sell horseradish in Japan, they can label it "wasabi."

Why do the Japanese sell horseradish instead of wasabi most of the time? Because wasabi only grows in certain conditions, and spoils quickly.

Horseradish can be grown more widely, and, as any Westerner knows, is fairly easy to preserve, either in the refrigerated "prepared horseradish," (buzzed me again. I must be losing my touch) or in stuff like horseradish and mayonnaise spreads, or horseradish and mustard blends, not to mention bottled cocktail sauce, which is tomato and horseradish.

True wasabi is typically grated at the table in a restaurant -- because it needs to be fresh. You simply can't stick it in tubes.

Ergo, the green paste they sell in Korea as wasabi must be horseradish. If you need proof, look at one of the bigger stores, like EMart. You may be able to find nearly identical tubes of wasabi and horse radish (sic) next to each other. Except the stuff that says "horse radish" also says "wasabi" in Korean. They both look the same and taste the same. Therefore, it is reasonable to assume they are both the same -- horseradish.

Now, the question remains, what are they selling in the U.S. when they label it "wasabi"? I had some pretty hot stuff at a Japanese restaurant that I assumed was real wasabi with some sushi. I don't know, but I think the same rules apply. If you don't see it grated fresh, it probably isn't wasabi, because, from what I read online, true wasabi is very expensive. So the same probably applies to those wasabi flavored snacks.

But the Japanese horseradish may, although it was originally an American horseradish plant, have been bred to be hotter than the typical American horseradish sold today. Of course, some American horseradish is hotter than others. (damn, this critter keeps buzzing in front of my nose. Maybe I need to put on some reading glasses to nail him.) I don't think most Americans need to eat super duper hot horseradish to prove their manliness. (damm, I saw him sitting on the ceiling, and somehow missed him. I need more practice. But at least I nailed the centipede crawling up the wall.)

Americans seem to buy into this Japanese mystique about wasabi. And I must admit the stuff Stateside is hot. But if it's just good old horseradish (that's probably even grown in America) I think we're being duped.

OK, he was sitting on the ceiling looking over my shoulder and laughing at me, but I climbed on my chair and nailed him, good.

Now, maybe there are people who have lived in Japan who have more insight into this subject. But before you express harsh skepticism, may I suggest doing a google search, first?

Coast appears clear. Good night.

[tzechuk]

You need bug spray.

[Hindsight]

Yccch!

Actually, have you seen those electric fly swatters? I saw them being used in the produce section to keep the flies off at a supermarket. All they had to do is wave one at the bugs, and ZAPPPP!

I wonder where I can get one of them?

Sheeeeeit! I guess the one on the ceiling wasn't the real pest. The bugger just buzzed me again, but I think I nailed him with my bare hands!

I sure wished they knew how to make and install bug-proof screens in Korea. When they have three windows, they only install two screens; when they have two windows, they install one screen, when they have one window.... At least that's what I've seen. In the States, they put in two screens for two windows. Then come winter, you take the screens out and put in two glass storm windows. At least, they did last time I was back. Do they still do that?

[Css]

arent they the same family? the paste is just horseradish, mustand and colouring..i thought this was common knowledge?

[matthews_world]

I already knew that about horseradish. I buy the tubes anyway.

I just wasted two minutes of my precious time reading this.

[bluelake]

http://www.uni-graz.at/~katzer/engl/Wasa_jap.html

I remember hearing that there are wasabi plants on Ulleungdo, but they call it gochunaengi (고추냉이).