Shock alert! Natural wasabi is really as green as in the tube! I always thought it was fake or at least enhanced by a lot of food coloring, but it isn’t.. at least not the natural ones :) It’s quite indulgent using Japanese aged beef as a canapé for my wasabi, but it was mm mmm good!
I first discovered non-tube wasabi on my first trip to Japan. It’s a plant root that looks kind of like a short, green, scaly carrot. You grate the root traditionally on a grater made of shark skin, but very fine graters work just as well. I’ve grated some wasabi roots before, and they’ve come out whitish. This time, I tried a really nice wasabi with the right grater, and it was exactly the same color as the tube kind! The flavor is subtle and delicate with just a hint of bite.
Go Japanese and give wasabi a try as a side for your steak. It’s so scrumptious!