The wasabi plant (Wasabia japonica) – which was originally used to make a spicy condiment commonly served with sushi and other Japanese food – is a member of the Cruciferous family. The above ground root-like stem of this plant, grated, has a fiery flavour that explodes in the sinuses. These days, even in Japan, true Wasabia japonica is extremely rare and the fake Wasabi is used instead.

Unlike hot peppers, which get their spiciness from the chemical capsaicin, wasabi gains its spiciness from isothiocyanates, which create a vapour with a short lived heat that hits the roof of the mouth. The leaves of the Wasabia japonica plant can also be pickled or dried.

Native to Japan, Wasabia japonica traditionally grows in very cold, flowing water from natural springs or streams in deep valleys, under the canopy of trees.

Wasabia japonica was grown in only a few locations in Japan. The earliest cultivation dates back to at least the 10th century. Even in ideal conditions, Wasabia japonica cultivation is difficult, especially on a large scale. True Wasabia japonica plants used to be rare outside Japan, but it is now grown in a number of countries around the world due to pioneering work done by Michel Van Mellaerts. Even now Wasabia japonica is so difficult to cultivate, the genuine product is considered a rare delicacy.

The Fukushima disaster ​has almost destroyed the Japanese Wasabia japonica industry, and most Japanese controlled growing areas are now in China and other Asian countries.

Shop Purchased Wasabi

Wasabi powders and pastes available in most Western supermarkets and sushi restaurants are not real wasabi. Common ingredients for “fake” wasabi include horseradish powder, mustard powder, corn starch and artificial colouring.

True Wasabia japonica Powder available here - Direct from the Grower