This is my first posting and two-cents on this topic.

I believe that one of the main reasons why Wasabi is loosing popularity among the younger generations, is the fact that Wasabi as we know it around the world and that is widely used in Japanese restaurants doesnt posses the quality that Wasabi used to have before.

95% of the Wasabi consumed now-a-days is actually colored horse radish, and real Wasabi is actually very difficult to find.

I have had the opportunity to taste real wasabi, and I believe that the flavor is different compliments food better than the regular cheap versions of "wasabi" sold all over the world.

As a rule of thumb, if they squeeze the wasabi next to your plate without any type of cover, it is not real wasabi. Real wasabi looses its spicy flavor after 20 minutes of being exposed to open air (reason why traditional Sushi or maki encloses the wasabi inside the rice.

I hope this helped! ^__________^