I know most commercial wasabi products sold in the us are actually ground horseradish with green food coloring, so....what would be the ratio for subbing a hot prepared ( not fresh grated root) horseradish for a teaspoon of wasabi?
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Margie is a trusted home cook immersed in German foodways.
Based on no specialized knowledge, I'd try using the same amount of horseradish, then sample it to see if it needs adjusting
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