Wasabi
Wasabia japonica · Eutrema japonicum · Japanese horseradish
Wasabi: what every chef needs to know
Walk through any serious kitchen and you will spot Real wasabi: a semi-aquatic plant that grows along mountain streams in Japan and is one of the most expensive cultivated crops in the world, priced at 100–250 euros per kilogram fresh. The characteristic sharp, volatile sensation comes from allyl isothiocyanate released when the fresh root is grated: it evaporates quickly (maximum 15–20 minutes after grating). Critical hospitality fact: an estimated 99% of the wasabi served in restaurants worldwide is not real wasabi, but a mixture of horseradish, mustard and green food colouring. EU labelling rules require this to be clearly indicated as "wasabi sauce" or "wasabi flavour". Real wasabi contains, in addition to allyl isothiocyanates, also 6-methylthiohexyl isothiocyanate, which is milder but more complex than horseradish.
Wasabi: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central (vers) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (vers).
Wasabi: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Wasabi: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Oroshigane (sharkskin grater) provides best celbreking and texture. Cirkelvormige beweging. first peel afschrapen with spoon.
after grate 5-10 minutes let stand: allylisothiocyanaat ontplooit completely. directly than serve: after 20 min is the aroma grotendeels verdwenen.
grated wasabi + rice vinegar + soy sauce + sesame oil: emulsifying for Asian saladedressing. fresh aanmaken per service.
grated wasabi inwerken in salted butter: as finishing pat on grilled fish, directly for serve (aroma verdampt quickly).
Wasabi: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Wasabi: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round through imports from Japan and limited supplies from Europe and New Zealand.
Wasabi: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Wasabi
Is the wasabi in restaurants real?
Mostly not: an estimated 99% is horseradish + mustard + green food colouring. Real wasabi is rare and expensive (100–250 euros/kg fresh). Ask your supplier for certification of origin.
How do I grate fresh wasabi optimally?
An oroshigane (sharkskin grater) gives the best cell-breaking and texture. Use a circular motion. Scrape off the skin first with the back of a spoon. Grate 5–10 minutes before serving.
How long does grated wasabi keep?
Maximum 15–20 minutes at room temperature: allyl isothiocyanate evaporates quickly. Always serve immediately after grating for maximum aroma.
At what temperature should you store Wasabi?
Store Wasabi at 0-4°C (freshe wortel), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Wasabi professionally?
The primary professional technique for Wasabi is Grating on sharkskin grater at koud (gekoeld) for 5-10 min voor serveren. Always verify core temperature with a calibrated probe thermometer.
Does Wasabi contain allergens?
Wasabi is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Alternatives for Wasabi
Professional substitutes for wasabi in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
spicy and sharp, other texture. as emulgator in Japanese-geïnspireerde dressings.
bitter pittigheid, other aroma. as kruidencomponent in umami-rich preparations.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
