Ostentatious Wharf 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 hwearf, embankment. As a color modifier, wharf implies a tidal-loading-edge quality, the visual register of Liverpool-and-Bristol-Wharf Industrial-Revolution stone-and-timber-and-iron tidal-loading-and-cargo-handling surfaces under Industrial-Revolution Liverpool-and-Bristol harbor working-day light. Sits at the modifier-and-place end of the grid, parallel to quay and dock 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.