It is estimated that 95% of the Wasabi being served (even in Japan) is not Wasabi. It's horseradish and mustard dyed green. Real fresh Wasabi has a refreshing sweetness and just enough heat to entertain the pallet. Wasabi was first taken form the wild and cultivated during the 1600's in Shizuoka, Japan. What looks like a green root is technically a rhizome. Wasabi rhizomes will continue to grow for two years then stop growing or rot. After two years a wild wasabi rhizome could be only 1 inch long. As a result of hundreds of years of selective breeding, a two year old cultivated rhizome will be around 4 inches in length. Japanese Wasabi growers believe there are hundreds of species of Wasabi, though most are hard to distinguish. Wasabi is best when grown in the "sawa" method, meaning in running water. Some modern farms use hydroponic green houses. Our Wasabi comes from Yumma Mochizuki in the secluded mountains of Shizuoka where his family has cultivated Wasabi for eleven generations. Yumma and his ancestors have built terraces in the mountain side filled with layers of course to fine gravel. Natural springs and rain provide the water which flows through the Wasabi planted in the gravel. The best Wasabi should be creamy in texture when ground into a paste. Where it is harvested fresh, wasabi leaves are often served as an exquisite tempura. We're working to offer these soon.