The green paste presented alongside raw fish at many Japanese restaurants is actually oftentimes horseradish with food coloring. Real wasabi has a more refined, distinctive flavor and is a difficult plant to grow. Historically it comes exclusively from Japan, but now Jurt Hydroponics in Reykjavík has figured out how to grow wasabi sustainably in Icelandic greenhouses—and it’s delicious. Nordic Wasabi, as they call it, is already used at high-end restaurants around the world and now is available via overnight delivery to your home. Price is in Euros.