Freshly harvested wasabi from water bed system

Wasabi (Wasabia japonica (Miq.) Matsum), a member of the Brassicaceae or mustard family, is a staple condiment in Japanese cuisine. It traditionally grows in very cold, flowing water from natural springs or rivers in deep valleys, under the canopy of tree Freshly grated, it has a pungent flavor, similar to horseradish, and is commonly served with sliced raw fish, as an ingredient of sushi, or as an accompaniment to noodles. The leaves can be dried and used for flavor in foods.


This publication provides information on cultivar selection, propagation, planting, harvest, and pest and disease management.

Marketing and Use

This brochure containing select, store, nutritional information and recipes of wasabi.

Our pages provide links to external sites for the convenience of users. WSU Extension does not manage these external sites, nor does Extension review, control, or take responsibility for the content of these sites. These external sites do not implicitly or explicitly represent official positions and policies of WSU Extension.