Musings on green pastes

A while back I got Paris this book, which I read before I gave him (as I do with all books that I buy as gifts.) However, back to the point- this author, Robert Wolke, says that outside of Japan what passes as wasabi is in fact regular HORSERADISH, dyed green. Apparently, wasabi is tricky to grow, and thusly more pricey. He also says though, that true wasabi is a delicate and nuanced taste, perhaps less suited to the american habit of excessive condiment slathering.
Of course, this sort of language makes me crazed with the desire to have some true wasabi. (Perhaps not quite as crazed as Paris gets when it comes to tortas, but I may be prone to hyperbole.) So when this earth-shattering book of culinary secrets mentioned how a wasabi farm can now be found in Florence, Oregon, I was like, hellz YEAH.

Pacific Farms
"Back in 1992, we took up the difficult challenge to grow authentic wasabi in North America. Along the central Oregon coast we found the perfect weather that matched the premier wasabi growing regions in Japan. Here we began our journey. By 1995, we were growing the finest varieties of Japanese wasabi right here in Florence Oregon." 6x small tubes = $20.75

On a different note, this umami paste has me intrigued as well. A heavenly description by Dean de Luca has me salivating: "Rich, deep and intensely savory, umami exists in a number of foods, many of which are blended into this mouthwatering puree of tomato, garlic, anchovy paste, black olives, balsamic vinegar, porcini mushrooms, parmesan cheese, olive oil and just a touch of sugar and salt."
On the Dean de Luca website, check out the customer reviews below the product pricing for evidence of how crazed the rest of the world is; one woman claims her sister dabbed it behind her ears and received compliments. 
13.95 for a 3 pack on Amazon



 And last but not least: an NPR story, including tasting reviews, about the many flavors of KitKat candy bars in Japan, including soy sauce and "Intense Roasted Soy Bean."