Next time you order sushi, take a closer look at that dollop of green paste beside your soy sauce. Chances are, it’s not wasabi. It’s an imposter—horseradish, mustard, and food coloring masquerading as the real deal. In fact, over 95% of the “wasabi” served in sushi restaurants worldwide isn’t wasabi at all.
But Israeli agricultural entrepreneurs are looking to change that.
The Wasabi Challenge
Authentic wasabi thrives in specific conditions: cool temperatures between 8-20°C (46-68°F), high humidity, and shade, typically found in Japan's mountainous riverbeds. These stringent requirements make cultivation outside its native environment exceptionally challenging. Consequently, real wasabi can command prices around $167 per pound in markets like the United States and Israel.
Israeli Innovation in Wasabi Cultivation
Enter Ran Ronen, Israel's pioneering wasabi farmer. As reported in Israel21C, with a background in solar energy and a passion for agriculture, Ronen established Wasabi Israel six years ago in Moshav Eliad, located in Israel's north. Recognizing the plant's sensitivity and the Middle East's hot climate, where summer temperatures can soar to 40°C (104°F), Ronen adopted a "startup nation" approach. He utilized intensive agricultural methods, including climate-controlled greenhouses, to simulate the ideal growing conditions for wasabi.
After obtaining wasabi tissue cultures from Japan, Ronen began cultivating seedlings on a half-dunam plot (approximately an eighth of an acre). Despite the challenges, including launching his first harvest during the pandemic in 2020, Wasabi Israel has flourished. Today, Ronen's fresh, kosher "green gold" is featured in upscale restaurants across Israel, with plans to expand into international markets.
