Wasabi
Wasabi is a plant in the cabbage family, best known for its sharp, nose-tingling paste. Its scientific name is Eutrema japonicum (formerly Wasabia japonica). It’s native to Japan, the Russian Far East, and the Korean Peninsula, and it often grows along stream beds in mountain valleys.
The part used as a condiment is the rhizome, or the thick underground stem. Freshly grated wasabi paste is very pungent and tends to affect the nose more than the tongue, with a flavor that’s more subtle and distinct than hot peppers. In Japan, the common language term for true wasabi is often “seiyō wasabi” (western wasabi) when referring to substitutes.
Two main cultivars you’ll see in markets are Daruma and Mazuma, though there are several others. The oldest records of wasabi as food go back to the 8th century. Its popularity with sushi spread mainly in the late 20th century. Because the real plant is hard to grow and costly, many places outside Japan use a substitute made from horseradish, mustard, starch, and coloring, which is usually labeled as wasabi.
Wasabi is difficult to cultivate on a large scale. It needs cool, humid air and partial shade, and it grows best in flowing water or semi-aquatic conditions. Traditional Japanese methods include growing in stream beds with carefully managed water flow. Modern farming often uses hydroponics or soil-grown systems, with the best results at about 8–18°C (46–64°F) and cool, well-oxygenated water.
The distinctive heat of wasabi comes from a chemical called allyl isothiocyanate, released when the plant’s cells are damaged (for example, by grating). This compound also gives horseradish and mustard their bite. The effect is temporary and mainly felt in the nose; it can be enhanced by inhaling the aroma.
Wasabi is mostly used fresh from the rhizome to make paste, but it’s also dried into powder or processed into prepared sauces. Some products use real wasabi leaves or other parts, but fresh rhizome is the sought-after ingredient. Outside Japan, true wasabi is relatively rare and expensive, so many restaurants and stores rely on the horseradish-based versions.
Beyond the familiar paste, there are dishes and snacks that use wasabi flavor, such as wasabi-mame snacks or wasabizuke (pickled wasabi leaves). Fresh wasabi leaves can be eaten, though they can cause diarrhea in some people.
Global production varies. Japan still grows and imports real wasabi to meet demand, but it also imports from the United States, Canada, Taiwan, South Korea, Brazil, Thailand, and New Zealand. China’s Yunnan province has become a significant producer. In North America and Europe, real wasabi is grown on a smaller scale in coastal forests and cooler regions, including parts of Canada, the Pacific Northwest of the United States, Iceland, the Netherlands, Hungary, and the United Kingdom.
This page was last edited on 3 February 2026, at 01:09 (CET).