East Asia

Wasabi

Eutrema japonicum, rhizome.

Rhizome, freshly grated.

Part Used

Fresh rhizome, grated to order for the best flavor and aroma, which fade within about 15 minutes of grating.

Form

Local / Regional Names

Wasabi (Japanese).

Countries / Cuisines

Japan (true wasabi cultivation is limited and demanding, concentrated in specific cool, running-water growing regions like Shizuoka and Nagano).

Flavor & Aroma

Sharp, sinus-clearing heat that dissipates quickly, with a subtly sweet, grassy undertone – quite different from chile heat.

Culinary Uses

Traditional condiment for sushi and sashimi.

Classic Dishes

Sushi and sashimi (traditionally, a small amount is placed between the fish and rice by the chef rather than mixed into soy sauce).

Pairings

Soy sauce, raw fish.

Timing

Grate immediately before serving – flavor and aroma fade rapidly.

Storage

Fresh rhizome keeps a couple of weeks refrigerated, wrapped; grated wasabi should be used immediately.

Substitutions

The vast majority of 'wasabi' served even in Japan and virtually all served internationally is not true wasabi but a substitute of horseradish, mustard, and green food coloring – true fresh wasabi is genuinely rare and expensive.

Cultural / History Notes

The overwhelming majority of what is commercially served or sold as 'wasabi' worldwide, including much of what is served in Japan itself, is a horseradish-based imitation rather than true Eutrema japonicum.

Blend Cross-References

Not a blend component; used fresh, grated.