The cultivation of Japanese native wasabi is the most recent addition to Hong Kong's high-tech vertical farming boom. Harvests of wasabi, a staple ingredient in Japanese cuisine, have fallen by 60% in ...

The entire wasabi plant (the rhizome, root, stem, and leaves) can be utilized but the rhizome is used most frequently in cooking because this is where the plants natural flavors is most concentrated.

One of the toughest plants in the world to grow is one that you may have think you've eaten—but probably haven't. That plant is wasabi, and the BBC reports on one man's quest to do what so many others ...

That green blob served alongside your California roll? That probably isn’t real wasabi. Ninety percent of the wasabi you buy in a restaurant or in the grocery store is actually horseradish that’s been ...

A new video takes viewers to a wasabi farm in Japan, and explains what goes into producing the real stuff and why it's so expensive. CNET editor Gael Fashingbauer Cooper, a journalist and pop-culture ...

Most of the time, the wasabi you get in a restaurant or buy in a store is fake. It's actually horseradish that's colored green. Why? Well, wasabi is a notoriously difficult plant to grow. In fact, ...

I am standing ankle deep in a stream somewhere in Hampshire. I say “somewhere” advisedly, for short of blindfolding me for the final mile of the journey the owners of the Wasabi Company have done ...

Have you ever eaten wasabi? If you answered “yes” to that question, you are likely mistaken. Most sushi eaters—even in Japan—are actually being served a mixture of ground horseradish and green food ...