Ostentatious Honed 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.

Old English hǣnan, to-sharpen. As a color modifier, honed implies a sharp-edged-and-polished quality, the visual register of Sheffield-and-Solingen-honed-blade hand-honed-and-sharpened-and-polished steel-and-iron-and-bronze Sheffield-and-Solingen-honed-blade surfaces under Sheffield-and-Solingen hand-honed-and-sharpened-blade workshop-light. Sits at the modifier-and-texture end of the grid, parallel to buffed and gloss 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.