Japanese horseradish-relative with volatile isothiocyanates that deliver sharp nasal heat.
Where it comes from
Native to Japan, wasabi has been cultivated for centuries along riverbanks, with its distinct flavor and heat making it a culinary staple in Japanese cuisine.
In the kitchen
Served as a condiment for sushi or mixed into sauces, wasabi adds a sharp, piquant flavor that cuts through rich dishes, elevating the overall experience.
Nutrition (per 100g)
109kcalCal
4.0gProtein
0.5gFat
24.0gCarbs
1.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Common Tuna
For sashimi, a dab of wasabi. Its heat complements the tuna's smoothness, adding a sharp contrast.
Soy Sauce
Mix gently, no heat. Wasabi's sharpness cuts through soy's saltiness, adding a clean, fiery kick to sushi.
Tuna
Raw tuna's rich, buttery texture is lifted by wasabi's heat. A thin smear on sashimi is all you need.
mayonnaise
Fold wasabi into mayo for a creamy, spicy spread. The heat cuts through the richness, perfect for sandwiches.
Yellowfin tuna
A dab on raw tuna adds heat and cuts through the richness. Use sparingly; too much overpowers.
Kamaboko
A small dab of wasabi gives a sharp kick, cutting through the mildness of kamaboko and adding a clean finish.
