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Wasabi root is the long, knobby tuber of a branchless plant that produces single-stem, rounded leaves. A mature wasabi root is firm, cylindrical, brown and green-skinned and tapered. It resembles a stalk of brussel sprouts after the sprouts have been removed. The leaves and stems are edible, and the entire plant is used in both food and health applications. It should be about six inches long and two inches in diameter when harvested. Its pale, lime green flesh appears somewhat dry and emits little aroma. However, once grated it reveals a creamy, moist consistency with a fiery, mustard-like flavor and pungent fragrance. Of the two types of Wasabi, the aquatic “sawa” Wasabi has an intense flavor that lingers just a short while, leaving a slightly sweet after-taste. “Oka” Wasabi has a less intense taste and the flavor lingers a bit longer. The compounds responsible for the intense flavors found in Wasabi are the same that make it valued as a health food.
Seasons/Availability
Wasabi root is available year-round.
Current Facts
Wasabi root is a member of the cruciferous family of vegetables, the Brassicaceae, and is in fact the rhizome or root-like stem of the Wasabia japonica plant. Wasabi is most widely known in its paste form as an accoutrement to sushi, alongside pickled ginger. However, not all powdered forms of the root are true Wasabi, and many contain horseradish. “True Wasabi” is known in Japan as semi-aquatic Wasabi or “sawa" Wasabi, and is considered a rare delicacy. Field Wasabi, or "oka" Wasabi is grown in full soil and is more commonly grown around the world. Wasabi contains special compounds called isothiocyanates (ITCs) which are referred to as nutraceuticals – compounds present in foods that have health benefits above basic nutritional value. These compounds are what give Wasabi its unique spicy flavor, the aquatic-grown form contains higher ITCs than the field-grown version.
Nutritional Value
Wasabi root has very unique nutritional and health benefits. Wasabi contains fiber and protein as well as calcium, potassium and magnesium and vitamins B6 and C. The isothiocyanates (ITCs) present in the rhizome give Wasabi both anti-inflammatory and antioxidant properties. The compounds serve as an anti-coagulant and an immune boost. Research has demonstrated that ITCs can also inhibit the growth of certain cancerous cells in the body.
Applications
Wasabi root is traditionally used as an herb and flavoring agent for condiments and in various dishes. Wasabi root is very intensely flavored, so it should be used sparingly. Peel and grate fresh Wasabi and puree with mayonnaise to use as a condiment for sandwiches, fish or in coleslaw. Fresh Wasabi can be grated into a paste and used as an accompaniment to sushi, with or without soy sauce. Toss minced Wasabi with sesame oil, soy sauce and rice wine vinegar, and mix into a dressing or marinade. Fresh Wasabi root will keep, wrapped and refrigerated, for up to two weeks.
Ethnic/Cultural Info
Wasabi is a staple condiment in Japanese cuisine. It is sold fresh in markets and it is served in restaurants alongside sushi, sashimi and soba noodles. Sawa, or aquatic Wasabi, is the most expensive form of Wasabi and is considered a delicacy. In Japan, Wasabi is traditionally grated with a sharkskin grater or “oroshi".
Geography/History
Wasabi root is native to the wet banks of Japan’s mountain streams. In the United States, Wasabi root is grown in the rainforest-like areas of Oregon, Washington and British Columbia. Wasabi grows best in a humid and damp, temperate environment. It can take up to three years to cultivate a Wasabi plant. The nutrients and flavor are concentrated in the rhizome, so the longer it remains in the ground, the more potent the flavor and beneficial the nutrients. The ideal time-frame for optimal size and flavor is around 24 months.
Wasabi root is the tuber of a plant with single-stem, rounded leaves, and its entire structure, including stems and leaves, is edible. Typically about six inches long and two inches in diameter at harvest, its pale green flesh is dry at first but, when grated, transforms into a creamy texture with a fiery, mustard-like flavor. The aquatic “sawa” variety delivers a sharper taste with a short linger, while “oka” has a milder flavor that lingers longer, both prized for their unique taste and health benefits.
Wasabi is a key element in Japanese culinary traditions, often paired with sushi, sashimi, and soba noodles. The most prized variety, sawa Wasabi, is cultivated in water and valued for its delicacy and expense. In Japan, the proper preparation of fresh Wasabi involves using a traditional sharkskin grater, known as "oroshi", which helps preserve its texture and flavor when served.
Fresh Wasabi root can be stored by wrapping it and keeping it refrigerated, where it will remain fresh for up to two weeks. To enhance dishes, you can toss minced Wasabi with sesame oil, soy sauce, and rice wine vinegar to create a flavorful dressing or marinade. The versatility of Wasabi adds depth to various recipes while complementing both traditional and modern culinary styles.
Wasabi Root: Wasabi root is a member of the Brassicaceae family and is technically the rhizome of the Wasabia japonica plant. It is most recognized in paste form as a sushi accomplice, but powdered forms often substitute horseradish for real Wasabi. Rich in isothiocyanates (ITCs), it offers anti-inflammatory, antioxidant, and even anti-cancer properties, alongside nutrients like fiber, protein, calcium, potassium, magnesium, and vitamins B6 and C.
Wasabi thrives in humid, temperate environments and is native to Japan's mountain streams, though it is also cultivated in places like Oregon, Washington, and British Columbia. Requiring up to three years for cultivation, the rhizome holds the plant's concentrated flavor and nutrients. For optimal potency and size, harvesting at about 24 months is recommended, ensuring a balanced blend of its signature flavor and health-enhancing properties.
Andreas of Chelsea Green
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Wasabi is a staple in Japanese cuisine, often paired with sushi, sashimi, and soba noodles. The most prized variety is Sawa, or aquatic Wasabi, considered a delicacy and known for being the most expensive form of Wasabi. In traditional Japanese preparation, fresh Wasabi is grated using a sharkskin grater called "oroshi," which enhances its unique flavor and texture.
Wasabi root, known for its fiery, mustard-like flavor, is the tuberous part of a plant with edible leaves and stems. When mature, it is cylindrical, green and brown-skinned, and around six inches long. Grating the root releases its creamy texture and intense fragrance. The prized aquatic "sawa" Wasabi offers a short, potent burst of flavor with a sweet aftertaste, whereas "oka" Wasabi has a milder, longer-lasting taste. The same compounds that create its pungency also contribute to its health benefits.
Outer Fish market Tokyo …..Wasabi root has a sharp and intense flavor, traditionally grated fresh and paired with sushi or other dishes. It can be pureed with mayonnaise for condiments or mixed into dressings with sesame oil, soy sauce, and rice wine vinegar. Properly stored in the refrigerator, fresh Wasabi root can last for up to two weeks, offering versatility for flavorful culinary creations.
Wasabi root from Japan at Isetan grocery Tokyo …..Wasabi root, derived from the Wasabia japonica plant of the Brassicaceae family, is a rare delicacy, especially when grown semi-aquatically as "sawa" Wasabi in Japan. It’s packed with isothiocyanates (ITCs), compounds that provide its signature spicy flavor and notable health benefits like anti-inflammatory, antioxidant, and potential cancer-inhibiting properties. Beyond its taste, Wasabi also contains fiber, protein, calcium, potassium, magnesium, and vitamins B6 and C.
Tsukiji Outer Market
4 Chome-13 Tsukiji, Chuo City, Tokyo 104-0045, Japan
Wasabi root thrives in humid and damp, temperate environments, often found on the wet banks of Japan’s mountain streams. In North America, it is cultivated in rainforest-like areas of Oregon, Washington, and British Columbia. The plant takes up to three years to grow, with its flavor and nutrients concentrated in the rhizome. For optimal size and taste, harvesting is best at around 24 months, allowing the root to fully develop its characteristic potency.
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