Because wasabi is so expensive and difficult to satisfy public demand, people soon found an affordable alternative, horseradish, whose spiciness is said to last longer than wasabi's, lasting for hours. The toothpaste-like mustard we usually eat is basically a "knock-off" of horseradish.

People add flavoring and coloring to turn horseradish sauce from yellow to green. It's not as good as wasabi, but there's only a subtle difference in flavor - some people find horseradish to be more bold and intense, while wasabi has a refreshing aroma and a slightly sweet taste.

No matter which kind of mustard, it has a choking on the head of the spiciness, often eat on the gastrointestinal irritation, easy to fire, sore throat. If you can't stand its flavor, you can also choose to use mustard oil instead.

Overall, mustard, this amazing seasoning, so popular in Japan, but to China has attracted a lot of people resentment, perhaps because we have a variety of seasonings, cooking techniques are more diverse.