Ostentatious Celtic Wasabi

Latin ostentātiōnis, display — adjectival suffix -ous, derived from ostendere (to show). As a color modifier, ostentatious implies a saturated-and-attention-demanding-and-elaborate quality, the bright color of Belle-Époque-and-Gilded-Age showy-luxury-display interior-decoration. Sits at the bright-and-flamboyant end of the grid, parallel to flamboyant and showy in usage.

Latin Celticus, of-the-Celts. As a color modifier, celtic implies a knotwork-and-La-Tène quality, the visual register of Irish-and-Welsh-and-Scottish Celtic-knotwork hand-carved bronze-and-stone metalwork-and-illuminated-manuscript surfaces under Celtic-Irish-Welsh-Scottish illuminated-manuscript-tradition light. Sits at the modifier-and-cultural end of the grid, parallel to norse and welsh in usage.

Eutrema japonicum, the river-grown rhizome from the cold streams of Honshu, ground fresh into the green paste that accompanies sushi in traditional Japanese restaurants. Most wasabi served outside Japan is dyed horseradish — the real plant is rare and expensive. The color refers to fresh-grated wasabi: a soft, slightly muted yellow-green with the matte finish of a wet plant cell wall, brighter than sage, drier than matcha.