So, that *might* not actually be wasabi you’re having with your sushi

Despite what Lena Dunham says about sushi, we absolutely love the Japanese cuisine. It’s delicious, it’s healthy, and it’s just so damn good. We love sushi so much, in fact, that we’d even go as far as to try this sushi donut (although, being honest, that looks SO good, too). And, if you’re anything like us, you’ll also love a bit of wasabi on your sushi. We love the subtle burn that just opens up your whole face.

Now, however, our world has been turned upside down as we’ve just found out that the wasabi we put all over our sashimi is, in fact, FAKE!

According to a video published by the American Chemical Society, Sarah Everts, the senior editor of Chemical & Engineering News says that the pistachio green condiment that we so loving call wasabi is probably not actually that at all.

“The wasabi most of us have eaten is a mix of European horseradish, hot mustard, and green dye,” Everts says in the video. “That’s because true Japanese wasabi is extremely difficult to cultivate.”

Going on to explain, Evert says that the real thing prefers to grow in a stream of fresh water, and it doesn’t like to grow en masse, and is often prone to infectious disease. This, she says, results in the cost of wasabi being rather high, with one stem costing upwards of $50!

Our minds are OFFICIALLY blown.

Evert goes on to explain the differences between real wasabi and the horseradish substitute that we’re so often served, stating that you’ve probably not had real wasabi unless a sushi chef has either grated it in front of you after you’ve placed your order or given you your own stem and let you grate it yourself.

“Wasabit flavours start floating away as soon as they’re released,” she explains. “The taste apocalypse you were hoping for is barely a boot to the head.”

Watch the mind boggling video below and prepare to have your entire life view changed.

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