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.
- Growing Wasabi (pdf). Extension Publication PNW0605. 16 pages. Published July 2019.
Marketing and Use
This brochure containing select, store, nutritional information and recipes of wasabi.