White mustard mainly grows in North America, the Middle East and the Mediterranean coast, and its seeds are mild in taste and fragrant in smell. ?
Black mustard originated in southern Europe with spicy seeds, and now it is mostly planted in Argentina, Chile, the United States and some European countries. ?
Brown mustard (Indian mustard) is native to Malaya, mainly produced in Britain, the United States and other places. ?
Wasabi and its substitute wasabi are often called green mustard or Japanese mustard, because the smell or taste of wasabi is similar to mustard; But in fact, wasabi belongs to wasabi and horseradish belongs to wasabi, which has nothing to do with mustard.
Extended data:
Brown mustard is native to China and has a long history. Since the Zhou Dynasty, it has been eaten in the court. Since ancient times, it has been regarded as a natural herb and introduced to Japan. Because Japan is an island country, many people eat seafood, so it has developed in Japan.
Nowadays mustard is one of the important seasonings in Japanese cuisine, especially in sashimi and sushi. Usually, the root of wasabi is ground and made into seasoning. The freshly ground mustard is light green, sticky, fresh and spicy.
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