I have had quality wasabi only at high-end sushi places here in NYC. I don't mind the garden variety dyed horseradish at all though, I just use less and it's pretty tasty.

I have a huge stock of shichimi togarashi, korean red pepper flakes, and hondashi currently. I have been on a quest to make the perfect miso soup. I've added everything from sweet potato to raw garlic to see what fits. My current favorite is dashi, chicken stock, a tiny pat of butter, soy simmered chicken thigh, scallions, and dark brown rice miso. I vary the veggies depending on what's in the root basket.

The korean red pepper has been a constant since I learned about cheese buldak and make it every time we have guests.