Real Wasabi

I haven’t had real wasabi before. Only the paste that comes in tubes at the grocery stores or the neatly shaped green dabs at sushi restaurants. 

As a matter of fact, few people know what real wasabi tastes like.

But we have a lot of people think they know what wasabi tastes like—the spicy, tingly, nose-burning sensation.

And so we live in a world where we have real wasabi and fake wasabi. 

Does it matter that most of the world (at least in our culture here) don’t know real wasabi if everybody else refers to “wasabi” as the fake one anyway?

Turns out it matters, but only to people who care about their grade of wasabi.

And the same can apply to us: The real you, who’s it for? Who’s going to care?

And the rest of the world, the outsiders—do they matter?

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