Quote Originally Posted by smilingcat View Post
Real wasabi is very different than the green colored horseradish very true. Its milder and has a bit of citrusy feel to it. Natural habitat is on a edge of a clear cold stream. The tap root takes like 5? years to grow.

Well for consolation I do have sansho trees. They were illegal up untill 2005 to grow here in the states.

I think you'll really love the ground sansho pepper. Nothing like it. Bit of sharpness like ginger but not as strong. it is very aromatic, intoxicating-ly refreshing scent similar to citrus scent yet very different. SPICE hmmm sounding lot like Sci Fi novel "Dune".
What type of dishes is sansho pepper used for? Maybe someone else here might know if there is a Chinese name equivalent. (As I said, I don't always know what I'm eating, but I usually agreeably eat it anyway. I'm a good guest. Truly.)

Wonder if the real wasabi root would have the same effect on me as the horseradish with green colour that we often see --if I take in a large swab with sushi, the concentrated bomb gives me a temporary headache for 5 seconds. Then I recover..

This is not wasabi..but there is a traditional German horseradish soup that dearie tried making once. Once. Whoaaaaa.. He used a real horseradish root.