Spices & seasonings · Roots
Wasabi
Japanese rhizome grated to a green paste with a sharp, nose-clearing heat. Most 'wasabi' sold is horseradish.
Also called: wasabi root, fresh wasabi, hon-wasabi, wasabi paste, japanese horseradish
Around the world: 山葵, わさび (ja)
Read the full spice guide: flavour, history and how to use it
What it is
Wasabi is the knobbly green rhizome of Eutrema japonicum, grown in cool, running mountain water in Japan. Freshly grated, it gives a sweet, green, sharp heat that rises into the nose and fades within minutes. Real wasabi is expensive, so most tubes and powders sold as wasabi are mainly horseradish and mustard coloured green; check the ingredients list.
Eutrema japonicum (syn. Wasabia japonica)
How it’s used
- With sushi and sashimi
- Stirred into soy sauce for dipping
- Soba noodle dipping sauce
- With grilled steak
- Dressings and mayonnaise
Characteristics
- Taste
- Sharp and pungent in the nose, sweeter and greener than horseradish.
- When cooked
- Pungency forms only when the cells are crushed and fades within about 15 minutes; heat destroys it.
- Sold as
- fresh, paste, powder
- Cooking uses
- Usually eaten raw, Mainly a seasoning
- Common in
- Japanese
Storage
Refrigerated. Wrap a fresh rhizome in a damp paper towel and refrigerate for 2–4 weeks; refresh the cut end before grating. Keep tubes refrigerated after opening.
Diet, allergens and safety
No major allergens in typical versions. May contain Mustard — check the label.
- Vegetarian
- Vegan
- Dairy-free
- Egg-free
- Gluten-free
- Nut-free
- Soy-free
- Caffeine-free
Nutrition per 100 g
- Energy
- 109 kcal
- Protein
- 4.8 g
- Carbohydrate
- 23.54 g
- Fat
- 0.63 g
- Fibre
- 7.8 g
- Sugars
- — g
USDA FoodData Central: Wasabi, root, raw.
Substitutes
Optional — what works if you don’t have it, and how it changes the dish.
- Prepared horseradish — Freshly grated horseradish with a pinch of mustard powder; use a little less.
Related ingredients
Recipes with wasabi
No recipe in the catalogue uses it yet.