In this video, Great Big Story visits a 100-year-old farm in Japan where the spicy root is grown using traditional methods. Did you know that it takes 15 months to grow real wasabi, which is ultra-sensitive to sunlight (too little or too much can be deadly), in spring water at a temperature of between 15 and 18 degrees Celsius? Picky plant isn't it?!
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.