That green blob next to your roll? Probably not wasabi. Real wasabi—Wasabia japonica—is a finicky plant, tough to grow, and costs a fortune. What you’re eating is horseradish, mustard, and green dye—a cheap stand-in. Back in the day, wasabi’s antimicrobial punch killed parasites in raw fish, but modern freezing makes that moot. It’s still there, though, for tradition and that sinus-clearing zing.
Then there’s etiquette. In Japan, nigiri’s flipped upside-down—fish to tongue—for peak flavor. Soy sauce? Dip the fish, not the rice, or it’ll crumble. Ginger’s a palate cleanser, not a topping. And hands? Totally legit—sushi’s OG utensil. Chopsticks work too, but don’t sweat it. The rules bend outside Japan—mix wasabi into soy if you want; no one’s judging (well, maybe a purist or two).