Vegetable

Wasabi

Wasabi (Eutrema japonicum, formerly Wasabia japonica) is a rhizome whose grated flesh delivers a sharp, volatile heat that rushes to the nose rather than lingering on the tongue like chilli. True fresh wasabi is expensive and perishable; much “wasabi” paste outside Japan is horseradish, mustard, and green colouring. Freshly grated rhizome peaks within minutes as isothiocyanates dissipate. Serve as a tiny mound with sushi and sashimi, whisk into dressings and soba dips, or use stems and leaves pickled or as mild greens. Grate on a traditional sharkskin or fine ceramic grater just before serving. Store rhizomes cold and damp, not sealed wet; freeze-grated product is a practical compromise. Do not cook hard—heat drives off the signature aroma.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Cuts & parts

Flesh

Skin

Tuber

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Daruma

Hon Wasabi

Green Thumb

Mazuma

Eutrema japonicum

Characteristics

Preparations

BlanchedBoiledChilledChoppedDicedDriedFermentedFreshFrozenGrilledHalvedJulienneMincedPeeledPickledQuarteredRoastedSaltedShreddedSlicedSmokedSteamedWhole

Provenance

BiodynamicExport CertifiedFair TradeFarm AssuredHeirloomLocally GrownNon-GMOOrganicPesticide FreeRegenerativeSeasonalSingle Origin

Sources

GreenhouseHydroponicIndoor FarmedOutdoor FarmedWild

Traits

AromaticFreshGreenHotPungentSharp

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 33.8

Amount per 100 g

Total Fat 0.28 g
Saturated Fat 0.06 g
Trans Fat 0 g
Monounsaturated Fat 0.06 g
Polyunsaturated Fat 0.16 g
Cholesterol 0 mg
Sodium 19.5 mg
Salt 0.05 g
Total Carbohydrate 5.95 g
Dietary Fibre 2.47 g
Total Sugars 3.18 g
Complex / starch 2.02 g
Protein 1.87 g
Water 89.4 g

Detailed nutrients

Energy 33.8 kcal
Water 89.4 g
Carbohydrates 5.95 g
- Sugars 3.18 g
  - Monosaccharides 2.22 g
  - Disaccharides 0.96 g
- Starch 2.02 g
  - Amylose 0.51 g
  - Amylopectin 1.52 g
  - Digestible Starch 1.72 g
  - Resistant Starch 0.2 g
- Fibre 2.47 g
  - Soluble Fibre 0.86 g
  - Insoluble Fibre 1.61 g
Protein 1.87 g
- Plant Protein 1.93 g
Fat 0.28 g
- Saturated Fat 0.06 g
- Monounsaturated Fat 0.06 g
- Polyunsaturated Fat 0.16 g
  - Omega-3 0.06 g
  - Omega-6 0.08 g
Vitamins 113 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.08 mg
- Vitamin B3 — Niacin 0.57 mg
- Vitamin B5 — Pantothenic Acid 0.28 mg
- Vitamin B6 0.14 mg
- Vitamin B7 — Biotin 1.4 µg
- Vitamin B9 — Folate 27.5 µg
- Vitamin C 40 mg
- Vitamin E 0.36 mg
- Vitamin K 22.2 µg
Minerals 396 mg
- Major Minerals 389 mg
  - Calcium 55 mg
  - Sodium 19.5 mg
  - Potassium 315 mg
- Trace Minerals 6.4 mg
  - Iron 1 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 40 · vitamin-a: 20 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.08 · vitamin-b3-niacin: 0.57 · vitamin-b5-pantothenic-acid: 0.28 · vitamin-b6: 0.14 · vitamin-b7-biotin: 1.4 · vitamin-b9-folate: 27.5 · vitamin-e: 0.36 · vitamin-k: 22.2 ·

Minerals

Sodium: 19.46 · Potassium: 315 · Calcium: 55 · Iron: 1 · Zinc: 0.4 · Iodine: 5 ·

Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.

In the kitchen

Culinary partners and combinations that usually underperform with Wasabi.

Pairs well with

Classic and complementary matches

Usually avoid with

Often clash in flavour or tradition

History

8000 BCE

Wasabi was used as a vegetable food in regional diets long before industrial packing and global year-round supply.

1600

Trade, migration, and selection spread distinctive Wasabi types and preparations into new climates and cuisines.

1900

Modern production, storage, and transport made Wasabi a regular purchase far from where it is grown or raised.

2000

Cooks now treat Wasabi as both staple and specialty, with more attention to provenance, variety, and form.