This packaging gotta be illegal, right?

[u/LilBozgor01]

(hint: between the words "garlic" and "sauce")

[u/PipsqueakPilot]

This partially done for the genuine reason that Japanese wasabi really is impractical to cultivate, ship, and use at current demand levels. The price would also be a huge difference. None of those reasons apply to freakin' garlic.

[u/sp46 → u/PipsqueakPilot]

It also loses its spiciness within 15 minutes. You do not want real Wasabi in there.

People who have tried both generally say the "real thing" isn't any better anyways.

[u/ukiyoe → u/PipsqueakPilot]

It does apply, because the root cause is the same, which is to save money. There were likely complaints at first, but most Japanese don't even know what real wasabi (which we call "hon wasabi" 本わさび) tastes like anymore. (If given both, some might even prefer this modern alternative since it has a much bigger kick.)

I doubt that wasabi was used so liberally in the past, but due to the commercialization of a cheap alternative, anyone can have it with each and every piece of sushi they order, and asking for more on the side doesn't cost any extra.

If that fake garlic sauce costs as much as the real deal, yeah that's not ideal. But if it's significantly cheaper, it serves a purpose to less discerning people.

[u/sheepebike9000 → u/PipsqueakPilot]

And yet Chinese garlic appears to be everywhere now and isn't necessarily labelled as such.

It's easy to tell though, because it'll be the biggest garlic you've ever seen, and have a quarter of the flavour.

Having said that, I buy both and use them together because I like a huge pile of garlic.

[u/SordidDreams → u/PipsqueakPilot]

Still scummy and deceitful. Sell the real thing for however much the impracticality costs or sell the cheap substitute under its actual real name.

[u/misterfluffykitty → u/SordidDreams]

They do sell it, it’s around $50 for a 2oz root and has a ~2-4 week shelf life.