Ostentatious Sour 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 sūr, acid-or-fermented. As a color modifier, sour implies a fermented-and-puckered-and-acid quality, the visual register of sourdough-and-Bavarian-sauerkraut-sour hand-fermented-and-puckered-and-acid sourdough-and-Bavarian-sauerkraut-sour-and-Belgian-Lambic sour-and-fermented-and-puckered surfaces under sourdough-and-Bavarian-sauerkraut-sour-and-Belgian-Lambic San-Francisco-sourdough-and-Brussels-Lambic fermented-puckered-light. Sits at the modifier-and-flavor end of the grid, parallel to tart and tang 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.