>>1966262Wasabi. To my understanding, the plant needs clean, cool, and running water on its roots, and it takes several years just to get a semi-decent rhizome (the main edible component). The motivation is the novelty of the plant: most "wasabi" utilized in the culinary world of the West is not actually wasabi at all, but a horseradish substitute, dyed with green food colouring, so being able to produce the plant in its full authenticity would be very satisfying.
