Wasabi Facts

Wasabi is part of the Brassicaceae family, which also contains horseradish, radishes, and mustard.  It is an herb growing up to 20–75 cm high, glabrous or sparsely pilose on the upper parts. Wasabi can be grown in two main ways, either in flooded fields or in soil based mediums. Wasabi root has very unique nutritional and health benefits. Wasabi root is traditionally used as an herb and flavoring agent for condiments and in various dishes. Wasabi adds a unique flavor, heat and greenish color to foods and, thus, it is a highly valued plant in Japanese cuisine.

Name Wasabi
Scientific Name Wasabia japonica
Native Japan, Korea, Russia (Far East) and North China
Common/English Name Cultivated Wasabi, Japanese Horseradish, Wasabi
Name in Other Languages Brazil : Rabanete Japones
Swedish : Japansk Pepparrot
Chinese : Kuai Jing Shan Yu Cai
Spanish : Rabanete Japonês
Dutch : Bergstokroos
German : Bergstockrose
Hungarian : Vaszabi
Italian : Wasabi
French : Raifort Du Japon
Korean : Wasabi
Russian : Vasabi
Czech : Wasabi japonská
Slovašcina : Wasabi
Danish : Japansk Peberrod
Esperanto : Vasabio
Japanese : seiyō wasabi
Plant Growth Habit Small herb
Growing Climate Grows best in a humid and damp, temperate environment.
Soil Requires loose, very organic-rich, and moist to wet soil
Plant Size 20–75 cm high
Rhizome Shape & Size Firm, cylindrical, about 4 to 8 inches in length and about 1.5 to 2 inches in diameter
Rhizome Color Green
Flesh Pale, lime green flesh
Rhizome Flavor Hot or spicy flavor
Rhizome Taste Strong, spicy taste
Stem Erect or decumbent, simple, fleshy, to 3 cm in diameter
Leaf Basal leaves rosulate; petiole usually 10–20 cm long and dilated at the base. The leaf blade is cordate or reniform, usually 6–20 cm wide by 6–18 cm long base cordate, margin dentate, denticulate, shallowly crenate, repand or subentire, apex rounded or obtuse.

Middle cauline leaves with petioles 1–6 cm; leaf blade broadly ovate to ovate- cordate, 1.5–6 × 2–6 cm, palmately veined, base and margin as in basal leaves, apex acute.

Flower White, bracteate, arranged on racemes, with ascending sepal, cruciform and obovate petals, perfect septum, elongate styles and simple stigma.
Fruit Linear, 1–2 cm × 1.5–2 mm, terete, torulose.
Seed 6–8, oblong, plump, 2–3 × 1–1.5 mm.
Varieties/Types
  • Wasabi Daruma
  • Wasabi Mazuma
  • Wasabia koreana
  • Wasabia tetsuigi
  • Wasabi Takai
  • Wasabi Shimane
  • Wasabi Midori
  • Wasabi Sanpoo
  • Wasabi Izawa Daruma
  • Wasabi Medeka
Major Nutrition Vitamin C (Ascorbic acid) 54.5 mg (60.56%)
Vitamin B6 (Pyridoxine) 0.356 mg (27.38%)
Total dietary Fiber 10.1 g (26.58%)
Carbohydrate 30.6 g (23.54%)
Copper, Cu 0.201 mg (22.33%)
Manganese, Mn 0.508 mg (22.09%)
Magnesium, Mg 90 mg (21.43%)
Zinc, Zn 2.11 mg (19.18%)
Iron, Fe 1.34 mg (16.75%)
Calcium, Ca 166 mg (16.60%)
Potassium, K 738 mg (15.70%)
Phosphorus, P 104 mg (14.86%)
Vitamin B1 (Thiamin) 0.17 mg (14.17%)
Protein 6.24 g (12.48%)
Vitamin B2 (Riboflavin) 0.148 mg (11.38%)
Health Benefits
  • Antibacterial Effects
  • Helps heal wounds faster
  • Arthritis and Inflammation
  • Prevents Tooth Decay
  • Respiratory Conditions
  • Depression
  • Cardiovascular Health
  • Kills Harmful Food-Borne Bacteria
  • Promotes Hair Health
  • Cancer Prevention
Calories in 1cup (130gm) 142 Kcal