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A common substitute is a mixture of horseradish, mustard, [[starch]], and green food colouring or spinach powder.<ref>{{cite news |first=Roberto A. |last=Ferdman |title=The wasabi sushi restaurants serve is pretty much never actual wasabi|newspaper=The Washington Post|date=15 October 2014| url=https://www.washingtonpost.com/news/wonk/wp/2014/10/15/why-the-wasabi-sushi-restaurants-serve-is-almost-never-actual-wasabi/|access-date=17 January 2018}}</ref> Often packages are labelled as wasabi while the ingredients do not include any part of the wasabi plant. The primary difference is colour, with wasabi being naturally green.<ref>{{cite book |title=The No-Salt, Lowest-Sodium International Cookbook |first1=Donald A. |last1=Gazzaniga |first2=Maureen A. |last2=Gazzaniga |publisher=Macmillan |year=2007 |isbn=978-1-4668-1915-3 |chapter-url={{Google books|nXyJhXZlkasC|plainurl=yes}} |chapter=Glossary |page=[https://books.google.com/books?id=nXyJhXZlkasC&dq=%22wasabi%22&pg=PA301 301] |access-date=9 August 2016}}</ref> Fresh horseradish root is described as having a similar (albeit simpler) flavor and texture to that of fresh wasabi.<ref>{{Cite web|url=https://www.spiceography.com/wasabi-substitute/|title = What's a Good Wasabi Substitute?|date = 14 June 2018}}</ref>
In Japan, horseradish is referred to as {{nihongo3|"western wasabi"|西洋わさび|seiyō wasabi}}.<ref>{{cite web |url=http://www.sushifaq.com/sushi-items/sushi-items-wasabi.htm |website=The Sushi FAQ |title=Sushi Items – Wasabi |url-status=dead |archive-url=https://web.archive.org/web/20110806033433/http://www.sushifaq.com/sushi-items/sushi-items-wasabi.htm |archive-date=6 August 2011 |access-date=9 August 2016 }}</ref>
==Chemistry==
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