This hue is inspired by the naturally pale green of real wasabi, derived from the grated rhizome of the Wasabia japonica plant, native to mountain stream beds in Japan. True wasabi is extraordinarily difficult to cultivate, requiring pristine, running water at consistently cool temperatures, and taking 18 to 24 months to mature. This explains why an estimated 99% of the “wasabi” consumed globally is actually horseradish mixed with green food coloring. Real wasabi’s hue is soft and earthy, tinted by chlorophyll, and creates a muted tone that’s worlds apart from the electric green of horseradish-based substitutes. Its color may be gentle, but the flavor comes with a sharp, nose-tingling surprise.