That's interesting! Bill, just a week or so ago I told this story in the Horseradish thread, that veered momentarily into wasabi territory. That is, a long time ago--I was living in Alaska at the time so that's 20 or so years ago--I recall a magazine article about an operation in Oregon where they were growing wasabi, notably the first wasabi successfully grown outside of Japan. The rhyzomes need, or so it was believed at the time, a constant source of fresh running water and nobody had ever succeeded at duplicating the process for mass production, though many had tried. The operation was carefully guarded, as the Japanese had heard about it and sent spies to try to gain access to their method. When some came up for sale commercially, friends bought some so I got to taste it. It was wonderful. Night and day difference between that and the paste made from powdered horseradish that passes for 'wasabi'. Iadded that "A lot has probably been learned since and for all I know people are growing it in their own homes in acquariums or something."
They'll probably perfect the process the day after the last safe wild fish gets caught.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov