I have a heavily organic fast draining soil that I will keep moist with regular watering, and I have a fired clay chip gravel medium I normally use for bonsai along with a small desk fountain water pump to get a cycling waterfall going in a pot to try and replicate that method.

Has anyone tried growing wasabi indoors before that could give me a few tips/warnings/etc?

They like low light and damp rich soil. Mine were outside and I would move them into the crawl space under the house to cool off overnight. They start to go downhill when the daytime highs are over 80. You could grow them indoors as a houseplant easily but they will need to be kept in cool humid air. I kept mine indoors over the winter and never had a problem.

If you want the flavor but don't want to sacrifice your roots you can just use the leaves. The flavor is very fragile, you have about 15 minutes to clean and grate the root to get the correct flavor, after that it just tastes like a hot radish. Virtually all of the wasabi you buy at the store is actually horseradish. Wasabi is sweeter.

After a few years the roots will develop side shoots "pups" which are easy to break off and plant in their own pots.

And if one starts to look substantially better than the other, I'll move the other into the same conditions.

Only thing I'll have to get that I don't have now is a heavy sulfur fertilizer.

For the record, Horizen Herbs is *LOUSY* at packing live plants. I would say don't order from them, but they're almost the only people on this continent that sell the things, so beggers can't be choosers.