All about real wasabi
Real wasabi:
from plant to plate
The wasabi plant: the difference between real and imitation wasabi
In the West, wasabi is best known as the spicy, green paste served with sushi and sashimi. However, this is usually an imitation of horseradish, mustard powder, green food coloring, salt (sometimes also sugar) and starch. Often this mixture contains either no wasabi at all, or a very small portion (such as 1%). Real wasabi is not a mixture or processed paste from a tube, nor is it horseradish. It is a completely different plant species: Wasabia japonica, or Eutrema japonicum.
‘Wasabi’ literally means ”mountain hollyhock” in Japanese. It is a beautiful plant with rhizomes (thick, firm parts of the stem), large heart-shaped leaves and elegant white flowers and a perennial in the cruciferous family (Brassicaceae), related to radish, horseradish, mustard and cabbage. What imitation wasabi tries to imitate is the paste that results when you grate the rhizome of the wasabi plant into a creamy green paste. So real wasabi paste, unlike imitation, is completely fresh and natural; and you can taste it! In nature, the wasabi plant grows in the shady, humid valleys of Japan, often along mountain streams and along the swampy banks of cold and clear streams where cool, clean water flows continuously past the roots.
In Japan, wasabi has also been grown for centuries, mainly near flowing mountain rivers; often on flooded mountain terraces and in soils of gravel and volcanic sand. The plant grows to an average height of 20 to 60 centimeters. By nature, the plant is fussy and requires constant humidity and pure water and a stable climate; conditions that are difficult to mimic outside of Japan. The plant is also susceptible to pests and fungi, requiring great care, knowledge and precision to ensure a healthy harvest. That very fact makes wasabi one of the most challenging crops to grow worldwide. For a very long time, it was even thought that it was impossible to grow wasabi outside of Japan.
The rhizome: the unique taste of fresh wasabi
The wasabirhi gum is the thickened part of the stem of the wasabi plant. It looks somewhat like a root or stem in shape and forms the heart of the plant. When you finely grate it with a special wasabi grater with a very fine structure, a creamy, light green paste is created with the characteristic freshness and spiciness of real wasabi.
By itself, the rhizome is surprisingly mild in flavor; it is only through grating that its distinctive sharpness comes to life! This is because in the wasabi plant, two substances are strictly separated: glucosinolates (natural sulfur compounds) and the enzyme myrosinase. As soon as the cells are damaged, they come into contact with each other. The enzyme then converts the glucosinolates into isothiocyanates: volatile, mustard-like oils that react with oxygen and instantly produce that sharp, fresh kick so typical of fresh wasabi.
However, these volatiles are unstable: when exposed to air and heat, they quickly break down or evaporate. As a result, the intensity of the flavor fades within a short time (usually about 15 minutes) and the wasabi becomes noticeably milder. Freshly grated wasabi thus tastes most intense immediately after grating. This is why top Japanese chefs only grate the wasabi just before serving; using a special wasabi grater for the finest possible texture, and a bamboo brush to remove the paste from the grater.
Real, fresh wasabi is thus substantially different from the imitation we often get with sushi; it really is a different product. The color is naturally pale green rather than bright green, the smell is fresh and vegetal, and the taste is more complex and subtle: tangy, but not intensely burning or sharp on the nose, with a mild, floral aftertaste.
Besides the well-known sharp kick, real wasabi also gives a delicious and unique wasabi taste to your dishes. Traditionally, moreover, the rhizomes are not only grated but also pickled in the famous ‘wasabi pickle’ (wasabi zuke - 山葵漬け). (Read more about the preparation and application of wasabi later in the article)
The challenge of growing wasabi in the Netherlands
Dutch Wasabi's adventure began when founder Sander van Kampen read an article in 2016 that most “wasabi” in the West is not actually real wasabi. That piqued his curiosity: could real wasabi also grow in the Netherlands? With no horticultural experience, but a good dose of perseverance, he began experimenting in a small 100-square-meter greenhouse. After two years of intensive research, the first harvest followed - only ten kilograms, but enough to prove that it was possible.
In 2018, this made Dutch Wasabi the first company in the Netherlands to take on this challenge. In our greenhouses in Westland, we have spent years searching for the perfect balance of temperature, humidity, light and water. Wasabi starts with us as a very small but powerful plant with a long and beautiful journey ahead of it. Wasabi can start in three ways: from seeds, from cuttings from a mother plant or through tissue culture - and that's what we do here at Dutch Wasabi. With tissue culture, we make identical, strong plants in a clean and controlled way.
Each plant starts with us first in the propagation stage: safely and carefully raised in seed trays. Only then are they allowed to proceed to the greenhouse, to grow into mature wasabi plants. From this point on, it takes about 18 months for these plants to form a harvestable rhizome. Time, patience and attention are essential; as is a well-planned harvest cycle. At Dutch Wasabi, we are constantly busy selecting the best plant varieties - tailored to the Dutch climate, as well as to taste and color. Because really good wasabi starts with the basics.
We cultivate sustainably, with clean, mineral-rich water and biological control. The plant grows slowly and is susceptible to pests, fungi and diseases; but that is precisely what makes the process so special. The moments when it succeeds make it doubly worth it. As Sander puts it:
“Those very moments when things go wrong - a virus, a plague, an entire crop lost - make the times when things do work out all the more valuable. When you have something in your hands that has really succeeded, and make a chef or customer happy with it, you know what you're doing it for.” (Read the entire interview with Sander here →).
Locally grown, globally valued
In Japan, wasabi is an indispensable part of cuisine and food culture, with a rich tradition and symbolism. In Japan, it is not only a seasoning, but also a symbol of purity, refinement and balance; values deeply rooted in Japanese gastronomy.
Wasabi was already used during Japan's Heian period (平安時代, 794-1185), initially as a medicine and as a natural antibacterial and deodorizer for fish. Today it is considered an essential element of sushi, sashimi, soba and kaiseki (the refined traditional haute cuisine of Japan).
Our fresh wasabi is harvested to order and delivered quickly to ensure optimal quality. Because a fresh rhizome has a limited shelf life, local cultivation and fast delivery are extra important. We supply leading restaurants throughout Europe as well as passionate home cooks who want to experience the true taste of wasabi. By growing wasabi locally, we make a product that normally has to travel thousands of kilometers, sustainable and accessible. At the same time, we preserve the authentic Japanese taste and quality.
Dutch Wasabi continues to experiment and innovate. Besides wasabi, we now also grow other products, such as fresh ginger and yuzu: other special Asian crops with their own character. Each new product starts as an experiment, but always with the same goal: to bring special flavors closer, with respect for nature and craftsmanship.
“We see ourselves as the Japanese kitchen garden for (home) chefs,” he said.” says Sander. “We keep testing, learning and improving - step by step we are building a sustainable future for wasabi cultivation in the Netherlands.”
Our story has not gone unnoticed; take a look at the ”In the media” page and find out where Dutch Wasabi has all appeared.
Types of wasabi
In addition to the distinction between real and imitation wasabi, it is good to know that there are different varieties within those categories. The difference is not only in origin, but also in the plant species used and the way the wasabi is processed and eaten. Below you can read what characterizes each variety.
- Hon wasabi (本わさび - “real wasabi”): Hon means ‘’genuine’’ or ‘’authentic.’’ This term really refers to the rhizome of the wasabi plant (Eutrema japonicum) per se, as we harvest and sell at Dutch wasabi (the best, of course!)
- Nama wasabi (生わさび - “fresh/raw wasabi”): Nama means ‘’fresh’’ or ‘’raw.’’ By this is usually meant freshly grated version of hon wasabi (rhizome) meant: a reference to the fresh paste of 100% real wasabi with no additives.
- Yama wasabi (山わさび - “mountain wasabi”): Yama wasabi In Japan, refers to Japanese horseradish (Armoracia rusticana) that grows in the cold north, particularly in Hokkaido. Although it is not a true wasabi (biologically, it is really a different plant), it belongs to the same family (Brassicaceae). The white carrot is spicier, sharper and drier than Eutrema japonicum. In Hokkaido, yama wasabi is eaten as a local delicacy, such as grated over rice or with soy sauce and meat.
- Neri wasabi (練りわさび - “mixed wasabi”): The imitation wasabi you usually get in the West (in tubes or sachets), is not actually wasabi at all and is used in Japan neri wasabi called: a mixture of horseradish, mustard powder, starch, salt and green dye. In Japan, a distinction is still made within this between:
- 本わさび入り練りわさび (hon-wasabi-iri neri wasabi): a tube of imitation wasabi with a small percentage of real wasabi.
- 練りわさび (neri wasabi): A complete imitation based on horseradish, without real wasabi.
Neri wasabi is also quite common in Japan; especially for everyday use at home or in casual dining establishments. Hon wasabi also remains in japan an expensive product with short freshness. However, in Japan people are much more aware of the difference between real and neri wasabi. Packaging often clearly indicates which variety it is. Hon wasabi is seen as the authentic, culinary excellence and is mostly found in restaurants.
Tip: yama wasabi is not wasabi (as we grow it) but is a natural product; not to be confused with the green imitation paste (neri wasabi). To yama wasabi for example, no dye is added to mimic real wasabi. Yama wasabi is also freshly grated and has a white color.
The wasabi plant from head to toe
What makes wasabi so special is that almost the entire plant is edible. As in Japan, at Dutch Wasabi we utilize everything:
- The rhizome: the heart of the plant. Firm, aromatic and rich in flavor. This part is finely grated to make fresh wasabi paste, with its distinctive fresh sharpness and floral aftertaste.
- The petioles: long and thin, with a mild, spicy wasabi flavor and a crunchy bite. Perfect for pickling or as a fresh addition to salads.
- The leaves: large, heart-shaped and fresh green, with a nice texture and subtle, mild-spicy touch. Use them raw in salads, deep-fried as tempura, or incorporated into a pesto.
- The flowers: small, white flowers with a soft, mild-sweet flavor and fresh sharpness. A real eye-catcher and seasoning in sushi, salads or even desserts.
Tip: our wasabirhi hems, petioles and leaves are available year-round. However, the flowers have a unique flowering season: from February through April.
Grating & preparing
Because our wasabi is a uniquely fresh product, it requires careful storage and preparation; that's how you taste its true flavor at its best. With the right steps, however, it is not difficult at all.
Rinse the rhizome with clean water and trim the outside (do not remove too much, this is not necessary; just the slightly thicker and browner pieces). Grate the wasabi just before use, so that its unique freshness and spicy flavors are best preserved. Use a fine stainless steel grater (金おろし - - for this purpose. kane-oroshi) or a sharkskin rasp (鮫皮おろし -). samegawa-oroshi).
A samegawa-oroshi is the traditional Japanese grater, lined with dried shark skin whose rough, leathery surface creates a very fine, even paste. The microscopic teeth break open the wasabi cells without cutting them, keeping the flavor soft and aromatic.
A kane-oroshi (stainless steel grater) works on the same principle, but is sturdier and easier to keep clean, so it lasts longer and is used more often than the sharkskin grater these days; especially outside Japan or in professional kitchens. It delivers a slightly coarser, but still creamy and great texture.
A standard kitchen grater is too coarse, does not bring out the delicate texture, and therefore really does not work for wasabi. Such a grater “cuts” the wasabi into pieces, but does not awaken it. Only a fine wasabi grater grinds the wasabi and “breaks” the cells in such a way that the characteristic aroma and sharpness really come alive.
Using a wasabi grater, grate the rhizome in gentle, circular motions until a creamy, smooth paste forms. Do not push or scrape: in other words, the goal is to crush the cells, not cut them. Then use a bamboo brush to gently scrape the wasabi paste off the grater; that way, not a bit is lost.
Then let the freshly grated wasabi rest for about one minute before serving. In that brief moment, the natural mustard oils develop fully and the characteristic flavor comes to life. Then serve immediately: the paste is best within 15 minutes of grating. After that, the aroma dissipates and the flavor becomes milder.
Tip: Don't want to use the entire wasabirhi hem at once? That's no problem. You can easily grate to where you want and save the rest. After grating, remove the little paste left on the rhizome and use that immediately. Then wrap the remaining rhizome in a slightly damp kitchen paper and store tightly sealed (in an airtight container or bag) in the refrigerator. The rhizome will keep for up to 2 weeks after receipt.
In the kitchen & storage
Fresh wasabi is surprisingly versatile and lifts both traditional and modern dishes to a higher level. You can eat the fresh wasabi paste pure with a product or dish, but also incorporate it into a variety of preparations.
Some of the many applications:
- Classics: with sushi, sashimi and soba noodles; pure, fresh and authentic. In Japan, wasabi is usually placed directly on the sushi (by the chef) between the rice and fish, or served alongside dishes so you apply a little to the bite itself. Those who follow traditional Japanese dining customs and etiquette, Does not mix wasabi into the soy sauce. That would destroy the subtle aromas of fresh wasabi and disrupt the carefully balanced flavor of the sushi. Moreover, it is considered a sign of respect to trust the chef with the amount of wasabi already applied.
The soy sauce itself is also used with restraint. With sushi, you dip only the fish side briefly in the sauce (never the rice) or trust the chef, who often already applies a thin layer to the fish. With sashimi, the fish is served loose, with soy sauce and wasabi separately, so you can apply a little wasabi on the piece of fish yourself before dipping it lightly in the sauce.
In more sophisticated dining styles and culinary experiences, such as omakase (お任せ, literally “I leave it to you”), the chef determines the entire menu and the order of the dishes. The guest relies completely on his craftsmanship: the chef fine-tunes the amount of sauce and wasabi and serves each dish exactly so that it is in perfect balance.
Traditionally, with soba noodles, the wasabi is placed on the edge of the bowl; You take some noodles on your chopsticks, dip them briefly in the tsuyu (concentrated broth of soy sauce, mirin and dashi) and apply a tiny bit of wasabi to the noodles themselves with your chopsticks before each bite. In home or modern eating habits, many people still mix a little wasabi through the tsuyu for convenience and even distribution. In traditional soba restaurants（蕎麦屋） - soba-ya) would be considered less sophisticated.
- Kizami wasabi (刻みわさび): Chopped wasabi stalks or pieces of rhizome pickled in soy sauce. This side dish has a mild, salty and umami-rich flavor and is often served with sashimi, wagyu or tofu.
- Wasabi-like (山葵漬け): A traditional pickle of chopped wasabi (rhizome and stems), pickled in sake read/sake kasu (the residual pulp of sake). The flavor is slightly sweet, tangy and aromatic, with a soft texture. Popular as a side dish with rice, meat or fish.
- With raw preparations & seafood: Freshly grated wasabi enhances delicate flavors in ceviche, tartare, carpaccio, oysters or tataki (たたき - lightly seared tuna or beef). Also delicious with zuke (漬け - briefly marinated raw fish) or crudo. This is a modern and sophisticated use of wasabi; popular in Japanese and fusion cuisines. It provides freshness and balance without letting acid or pepper dominate.
- In sauces & dressings: Freshly grated wasabi gives sauces and dressings a fresh, aromatic kick. For example, mix it into soy sauce, ponzu or yuzu juice for a lively dip or vinaigrette; popular with sashimi, cold vegetable dishes and modern Japanese salads (although in Japan itself, therefore, it is not traditional and in some settings not even polite to mix wasabi directly into soy sauce). The subtle sharpness also comes into its own in a wasabi-miso dressing over vegetables or tofu. In a yogurt dressing, it adds spice to chicken or salad, while a lemon vinaigrette with wasabi is ideal with fish carpaccio. Even in mild hollandaise sauce, mayonnaise, or aioli, fresh wasabi provides a delicate, slightly spicy touch to dishes such as asparagus, salmon, or as a dip with fries.
- In butter & creams: Stir freshly grated wasabi into softened butter, cream cheese or crème fraîche to add an elegant, fresh kick. This is beloved in Japanese fusion cuisines; delicious with grilled vegetables, meat or fish.
- With grilled meats and fish: A thin layer or tip of freshly grated wasabi on top of steak, wagyu, tuna, salmon or scallops replaces pepper or mustard. This is increasingly popular in Japanese yakiniku- and steak restaurants, because the sharpness balances the fat nicely. Here, chefs like to prefer the sharpest possible wasabi (for sashimi, it may be slightly more subtle).
- With tempura & fried dishes: Mix fresh wasabi with fine salt for a subtly spicy dip at tempura (天ぷら - lightly fried fish or vegetables etc. in a thin batter) or other crispy appetizers. This is frequently found in modern tempura restaurants; the salt retains the crunch without needing sauce.
- In creative dishes & desserts: Freshly grated wasabi combines surprisingly well with creamy and sweet preparations such as sorbet, panna cotta or white chocolate. It is not yet widely used, but is growing in Japanese patisseries, especially in Tokyo and Kyoto. The subtle sharpness emphasizes sweet and creamy flavors in a sophisticated way. Also, the sweet-spicy white flowers of the wasabi plant fit perfectly on a dessert.
Tip: The pungency of fresh wasabi is best retained in cold, nonfatty dishes such as sashimi or soba. In fattier preparations, the spiciness softens slightly, but the wasabi flavor actually lingers longer and more fully. In hot dishes, add wasabi only at the end, as heat causes the pungency to dissipate quickly.
Our fresh wasabi comes in a sealed pouch, so its quality and freshness are preserved all the way to your kitchen. Store the wasabirhi hem in the refrigerator in the bag provided and preferably use it within one week for the best flavor and texture. After about a week, the outside may turn slightly darker or slightly brown; this is normal. In that case, cut off the head of the rhizome; the inside remains a nice fresh green and perfectly usable. If you want to store the wasabi a little longer, you can do so for up to two weeks in the refrigerator. If necessary, wrap the rhizome loosely in a piece of kitchen paper or store it in a sealed container to prevent drying out.
In our assortment you will find three different sizes of rhizome: 50-60 grams (2-4 people), 60-80 grams (4-6 people) and 80-110 grams (6-8 people). A rhizome of about 60 grams is ideal for four people of sushi, so then you are always right with the middle variant. (For recipes, note that a 60-gram rhizome does not yield 60 grams of wasabi paste, but slightly less). With our fresh wasabi you taste the flavor as it was meant to be: fresh, vibrant and purely Japanese; straight from our greenhouses in the Westland.
Want to know more?
On the page ‘Our Story’ read more about what Dutch Wasabi stands for and our identity as a grower and Japanese shop.
On the page ‘In the media’ you'll find an overview of where Dutch Wasabi has appeared in the media so far, including behind-the-scenes videos.
On the page ‘Interview with founder Sander van Kampen’ read more about the story behind Dutch Wasabi and the extraordinary journey Sander took.
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