Growing Wasabi. Extension Publication PNW0605. 12 pages. Published May 2008.
Wasabi is a perennial plant native to Japan and is grown for its unique enlarged stem (sometime called a ‘root’ or ‘rhizome’). Wasabi has specific growing requirements and is well adapted to the Pacific Northwest. This publication provides information on cultivar selection, propagation, planting, harvest, and pest and disease managment.
Wasabi Article. Wasabi (Wasabia japonica (Miq.) Matsum), a member of the Brassicaceae or mustard family, is a staple condiment in Japanese cuisine. Because the market demand for wasabi roots is so strong, our wasabi research is focusing on the potential for producing this crop in southwestern Washington for domestic sales and export to Asian markets.
Wasabi Brochure (pdf). Part of the Alternative Crop Brochure series containing nutritional information and recipes.
Wasabi Photos. Photos of Washington grown wasabi.
Wasabi Recipes. Oysters on the Half Shell with Wasabi Citrus Splash: Sweet and tart bits of citrus with the kick of fresh wasabi are a terrific contrast to briny oysters. Recipe copyright 2000 by Kathy Casey Food Studios.
Wasabi Sources. This list of sources is designed to help users find wasabi plant material. We do not endorse any of these businesses nor do we detract from any business not listed. Our web site provides links to external sites for the convenience of users. These external sites are not managed by WSU extension. Furthermore, WSU Extension does not review, control or take responsibility for the content of these sites, nor do these sites implicitly or explicitly represent official positions and policies of WSU Extension.
We have provided you with links to web sites which are not in the domain of Washington State University. We have provided these links as a service but do not endorse any commercial products, pest control recommendations, or attest to the accuracy of the information found on these non-WSU web sites.
New Zealand Wasabi. Includes recipes, ordering information, products, etc.