per 100 grams
Carbohydrates 23.5 g
Proteins 4.8 g
Fats 0.6 g
Water 69.1 g
Fiber 7.8 grams
Trans Fats 0 ug
Ash 1.9 grams


109 Calories per 100g

Wasabi, also known as Japanese horseradish, is a spicy, pungent root vegetable commonly used as a condiment in Japanese cuisine. It's typically served alongside sushi and other raw fish dishes, but the versatile root vegetable can be used in a variety of dishes. Wasabi is readily available in powdered and paste forms, so if you can't find fresh wasabi root at your local grocery store, you should still be able to find it in Asian specialty stores.

Wasabi is a member of the Brassicaceae family and looks similar to horseradish and mustard. In Japan, wasabi is often served freshly grated upon request, but grated wasabi does not stay fresh for very long. So, if you're lucky enough to find fresh wasabi, try to use it the same day you buy it. Otherwise, you can purchase dried wasabi powder which, when mixed with water, can create a paste that keeps for weeks, or longer if kept frozen.

Although it's native to Japan, wasabi is more of a rarity in the region, since it requires very specific growing conditions. Wasabi can only be grown in very cool, fast running river water; the clean, cold water helps the wasabi root to retain its spicy and pungent flavor. Wasabi is now being cultivated all around the world, but its true flavor profile can only be achieved in its natural habitat of the ever-running spring water of Japan.

The flavor of wasabi varies greatly depending on its freshness and preparation. Freshly grated wasabi root has a bold – yet delicate – flavor known as sansho or pana wasabi, which is milder compared to the overpowering pungency of commercially available powdered wasabi. Fresh wasabi root can be cut into thin slices and added to salads, stir fries, and even dips, adding a spicy and aromatic twist to any meal.

Nowadays, the powder-based version of wasabi is frequently used and is typically a combination of horseradish powder and green dye to mimic the color of wasabi. A good way to tell whether you’re eating genuine wasabi or not is to look at the color; real wasabi should have a uniform green color, and no spots or streaks.

As well as its culinary uses, Wasabi has also been prized in Japan for centuries because of its healing and medicinal properties. Wasabi contains compounds that are known to help reduce inflammation, and some studies suggest that wasabi may even have cancer-fighting properties. Wasabi is also known to contain high amounts of potassium and Vitamin C, so it's a great way to up your daily nutrient intake.

Whether you’re a sushi fan or just someone who enjoys a bit of spice, wasabi is the perfect addition to your pantry. Not only does it boast a unique flavor, but its high nutrient content, healing and medicinal benefits make it more than worth its weight in gold. Whether you’re using freshly grated wasabi, wasabi powder, or wasabi paste, you’re sure to find countless uses for this pungent and flavorful root vegetable in your kitchen.