Fresh Wasabi Rhizomes, Leaves and Petioles

Fresh Wasabi Rhizomes, Leaves and Petioles

Did you know that the sinus-searing green paste that most people know as “wasabi” is not wasabi at all?  Most commercially sold “wasabi powder” is actually made from dried, powdered horseradish and Chinese mustard artificially tinted with food coloring.

True wasabi is a prized culinary ingredient which, until recently, was found mainly in Japan. The lumpy rhizome, (root-like stem) is grated to produce a light green creamy paste that possesses a fragrant aroma and potently piquant flavor that quickly dissipates leaving a lingering sweet finish, unlike the mind-blowing burn associated with artificial wasabi.

Fortunately for lovers of this pungent rhizome, the North American cultivation of high quality wasabi is now a reality, with an ever-increasing number of wasabi growers on both coasts as well as here in Michigan.


Fresh Wasabi Leaves

Fresh Wasabi Leaves

Wasabi facts
Wasabi (Wasabia japonica) is a semi-aquatic herbaceous perennial, native to the shaded moist banks of the cool mountain streams of Japan’s northern islands. Wasabi is known to have been actively cultivated for at least a thousand years. It’s reasonable to assume that it was used by early man far back into prehistory.

Wasabi is a crucifer, a large family of plants which include mustard, broccoli, cabbage and horseradish.  Wasabi contains powerful antibacterial compounds (which makes it an ideal condiment for raw seafood) and is believed to possess anti-carcinogenic and anti-inflammatory properties as well.

The plant itself consists of a tuberous rhizome from which emerge long fibrous stems or petioles, which are topped with large, heart shaped leaves.  In early spring, the wasabi plant blossoms with clusters of delicate white flowers.  All parts of the wasabi plant, rhizomes, petioles, leaves and flowers, are edible and each has an honored role in Japanese culture.

Culinary uses of wasabi
Wasabi has long been a staple condiment in traditional Japanese cuisine.  It’s hard to imagine sushi, sashimi, soba noodles and many other Japanese dishes without the distinctive flavor of wasabi. The leaves are frequently eaten fresh or used as a colorful plate decoration.  Even the stem-like petioles are eaten, sometimes pickled or combined with other ingredients for use as a condiment.

In recent years, wasabi has become a favored ingredient of creative chefs who appreciate its unique qualities and use it in imaginative dishes, experimenting with exciting new preparations that fuse the culinary traditions of both East & West.

Storing Fresh Wasabi Rhizomes
Fresh wasabi rhizomes should be wrapped in moist paper towels and stored in the refrigerator in a covered container. Alternatively, they may also be stored immersed in fresh water in the refrigerator, with the water being changed daily.  When properly stored, fresh wasabi rhizomes have a shelf life of three weeks or more.


Fresh Wasabi Rhizome and Leaf

Fresh Wasabi Rhizome and Leaf

Preparation of Wasabi

Grating Fresh Wasabi

Grating Fresh Wasabi

In order to produce the best flavor, texture and heat, the wasabi rhizome must first be finely ground into paste. The traditional method for grating wasabi is by using a grater made of sharkskin. In the west, a ceramic or metal grater with fine teeth is more commonly used. A ginger grater or box grater will work in a pinch.

The active components of wasabi are released by the action of grating. Once the wasabi is grated, these chemical compounds are mixed and a chemical reaction takes place. The finer the paste, the more potent the wasabi heat becomes.

Grating fresh wasabi
First, rinse the rhizome under cold running water and pat dry.  Holding the rhizome perpendicular to the surface of the grater, grate the rhizome with a circular motion. Grate only as much as you need for immediate use, as the flavor and potency will begin to diminish within 10 – 15 minutes. Mound the grated wasabi together and allow to “bloom” for about 5 – 7 minutes to reach maximum potency.

Click here to see a short video, “Preparing Fresh Wasabi”.

Suggested uses of wasabi
Sure, everyone knows it as the classic condiment with Japanese seafood dishes like sushi and sashimi, but the unique and powerful flavor of wasabi merits bold experimentation.

Like it’s close cousins, horseradish and mustard, wasabi’s refreshing bite makes it a natural accompaniment to Western-style grilled meats.  Last weekend, when we slow-grilled a beef brisket, we whipped up this quick & easy sauce to accompany it in less than 5 minutes.  It was so simple, yet so good that we have to pass it on.


Grilled Beef Brisket with Wasabi-Mustard Cream

Grilled Beef Brisket with Wasabi-Mustard Cream

Wasabi-Mustard Cream


Make sure that you grate the wasabi just before making this sauce.  Wasabi will quickly lose it’s pungent heat if you prepare it too far ahead of time.  The acid in the yogurt will help to stabilize the wasabi a bit, as will the sugar.

The combination of wasabi and strong mustard creates a mouthwatering blend of two distinct kinds of flavor and heat.  The mustard bite hits first, followed and accentuated by the punch of aromatic wasabi which lasts a moment or two before fading to a lingering sweetness.


Finely grate the wasabi and allow to stand for about 5 minutes.  Mix the wasabi with the remaining ingredients and serve immediately.



Curly Divider


Many of the ingredients used in this recipe, and other recipes on the Earthy Delights Blog, can be purchased online at our retail website, Earthy.com. We welcome you to visit the Earthy.com website to view our extensive selection of hard-to-find ingredients and our complete Recipe Collection of over 500 tested recipes.

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4 comments on “Wasabi!
  1. I was just researching this myself the other day after a frustrating search at at the huge Asian grocery near me turned up only products that were horseradish, mustard, or worse, blue food coloring, sorbitol, and GMO corn oil (looks like they must have to tell you if it’s GMO on Japanese packaging). I’m jealous that you have a source for fresh wasabi- best I could do is ship from Oregon in a larger quantity than I would want. I hope some day I’ll be able to buy this fresh here in Washington.

  2. Pingback: DAISHO EXPRESS | Dhyan ~ Cahya

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