The main active component of Japanese wasabi is a biochemical called 6-MSITC, a known antioxidant and anti-inflammatory known to exist in only trace amounts elsewhere throughout the plant kingdom, Nouchi said.

I've heard that the vast majority of wasabi is fake, up to like 99% of it.

A huge tell is actual wasabi loses it's taste in as little as 15 minutes, but dyed horse radish (what we really get) keepss it's taste. So if it's still spicy by the time you're done eating, it's fake.

Real wasabi is crazy expensive and habitually in short supply, so it's not like people can start using this. Lots are probably going to spend money on horseradish pills tho