So one time I was 12, I was grounded
cause I convinced my friend’s little sister
to eat a whole spoon of this.
She believed it was smashed avocado.
We knew, or at least we thought it was wasabi.
But many, many years later I have come to learnt
that technically，we could both be wrong.
it turns out that the spicy green paste you get
in sushi restaurants isn’t actually wasabi at all.
It’s horseradish and green food dye.
Real wasabi, Japanese wasabi,
is actually kind of rare and expensive even in Japan.
So horseradish and wasabi are part of the same produce famly
just put the word on the screen.
Think of them more as cousins than siblings.
With one cousin way more fussy to grow than the other.
Given I have neglected every plant child
I have ever taken on
I am turning to Esme Atkinson for asvice
She’s from Shima Wasabi. Australia’s largest commercial wasabi crop.
So Esme, why is wasabi so hard to grow
to grow outside of Japan?
Wasabi is very prone to disease
It needs clean air,
it needs pure water and it needs a cool climate.
And it can take 18 months to grow.
Did we mention, it was fussy?
Now Esme, I am somewhat of a committed plant mother myself.
If I want to grow wasabi at home what can I do?
Is there a list? Some tips?
Can’t really share any secrets other to say
you would struggle to grow it yourself. Ahhh,
so you’ve got the secret locked away there.
So really, what are we missing out on then?
They look the same, surely they must taste the same?
The flavour is certainly different. Wasabi is a much sweeter flavour
It’s a much more delicate flavour.
You still get the heat but it dissipates quite quicker.
Armed with the knowledge that up
until this point my life had basically been a lie
My entire sushi experience quite possibly a load of fake news.
I had to double check Esme’s claims and
there was really only one way to do it.
该死的 不 不 不管了
[coughs] F**k, s**t. No, no, f**k this.
I’m not f**king doing this.