{"id":7141,"date":"2026-01-11T19:54:00","date_gmt":"2026-01-11T19:54:00","guid":{"rendered":"https:\/\/www.dutchwasabi.nl\/?page_id=7141"},"modified":"2026-02-12T18:38:52","modified_gmt":"2026-02-12T18:38:52","slug":"all-about-real-wasabi-2","status":"publish","type":"page","link":"https:\/\/www.dutchwasabi.nl\/en\/alles-over-echte-wasabi\/","title":{"rendered":"All about real wasabi"},"content":{"rendered":"
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Real wasabi:
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1.<\/a> The wasabi plant: real vs. fake<\/a>\u00a0 |\u00a0 \u00a02.<\/a> The challenge of cultivation in the Netherlands<\/a><\/span>\u00a0 \u00a0|\u00a0 \u00a03.<\/a> The rhizome: the unique taste of fresh wasabi<\/a><\/span>\u00a0 \u00a0|\u00a0 \u00a04.<\/a> Locally grown, globally valued<\/a><\/span>\u00a0 \u00a0|\u00a0 \u00a05.<\/a> Types<\/a><\/span> wasabi<\/a>\u00a0 \u00a0|\u00a0 \u00a06.<\/a> The wasabi plant from head to toe<\/a>\u00a0 \u00a0<\/span>|\u00a0 \u00a07.<\/a> Grating & preparing<\/a>\u00a0 \u00a0<\/span>|\u00a0 \u00a08.<\/a> In the kitchen & storage<\/a><\/span>\u00a0<\/span><\/h4>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t
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The wasabi plant: the difference between real and imitation wasabi<\/h2>\t\t\t\t<\/div>\n\t\t\t\t
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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%). <\/span>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<\/em>, or Eutrema japonicum. <\/em><\/span><\/p>

\u2018Wasabi\u2019 literally means \u201dmountain hollyhock\u201d 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! <\/span>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.\u00a0<\/span><\/p>

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. <\/span>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.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The rhizome: the unique taste of fresh wasabi<\/strong><\/span><\/h3>

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.<\/span><\/p>

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.<\/span><\/p>

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.<\/span><\/p>

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.<\/span><\/p>

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 \u2018wasabi pickle\u2019 (wasabi zuke<\/em> - \u5c71\u8475\u6f2c\u3051). <\/span>(Read more about the preparation and application of wasabi later in the article)<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The challenge of growing wasabi in the Netherlands<\/strong><\/span><\/h3>

Dutch Wasabi's adventure began when founder Sander van Kampen read an article in 2016 that most \u201cwasabi\u201d in the West is not actually real wasabi. That piqued his curiosity: could real wasabi also grow in the Netherlands? <\/em><\/span>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.<\/span><\/p>

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.<\/span><\/p>

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.<\/span><\/p>

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:<\/span><\/p>

\u201cThose 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.\u201d <\/em><\/span>(Read the entire interview with Sander here \u2192<\/em>).<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Locally grown, globally valued<\/strong><\/span><\/h3>

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.<\/span><\/p>

Wasabi was already used during Japan's Heian period (\u5e73\u5b89\u6642\u4ee3, 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).<\/span><\/p>

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.<\/span><\/p>

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.<\/span><\/p>

\u201cWe see ourselves as the Japanese kitchen garden for (home) chefs,\u201d he said.\u201d<\/em> says Sander. \u201cWe keep testing, learning and improving - step by step we are building a sustainable future for wasabi cultivation in the Netherlands.\u201d\u00a0<\/em><\/span><\/p>

Our story has not gone unnoticed; take a look at the \u201dIn the media<\/strong><\/span>\u201d page<\/a> and find out where Dutch Wasabi has all appeared.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Types of wasabi <\/strong><\/span><\/h3>

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.<\/span><\/p>

  • Hon wasabi<\/em> (<\/strong>\u672c\u308f\u3055\u3073 - \u201creal wasabi\u201d): <\/strong>Hon<\/em> means \u2018\u2019genuine\u2019\u2019 or \u2018\u2019authentic.\u2019\u2019 This term really refers to the rhizome of the wasabi plant (Eutrema japonicum<\/em>) per se, as we harvest and sell at Dutch wasabi (the best, of course!)<\/span><\/li><\/ul>
    • Nama wasabi<\/em> (<\/strong>\u751f\u308f\u3055\u3073 - \u201cfresh\/raw wasabi\u201d): <\/strong>Nama <\/em>means \u2018\u2019fresh\u2019\u2019 or \u2018\u2019raw.\u2019\u2019 By this is usually meant freshly grated version of hon wasabi<\/em> (rhizome) meant: a reference to the fresh paste of 100% real wasabi with no additives.<\/span><\/li><\/ul>
      • Yama wasabi<\/em> (<\/strong>\u5c71\u308f\u3055\u3073 - \u201cmountain wasabi\u201d): <\/strong>Yama wasabi<\/em> In Japan, refers to Japanese horseradish (Armoracia rusticana<\/em>) 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<\/em>). The white carrot is spicier, sharper and drier than Eutrema japonicum<\/em>. In Hokkaido, yama wasabi is eaten as a local delicacy, such as grated over rice or with soy sauce and meat.<\/span><\/li>
      • Neri wasabi<\/em> (<\/strong>\u7df4\u308a\u308f\u3055\u3073 - \u201cmixed wasabi\u201d): <\/strong>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 <\/em>called: a mixture of horseradish, mustard powder, starch, salt and green dye. In Japan, a distinction is still made within this between:<\/span><\/li><\/ul>
            • \u672c\u308f\u3055\u3073\u5165\u308a\u7df4\u308a\u308f\u3055\u3073 (hon-wasabi-iri neri wasabi)<\/em><\/strong>:<\/em> a tube of imitation wasabi with a small percentage of real wasabi.<\/span><\/li>
            • \u7df4\u308a\u308f\u3055\u3073 (neri wasabi)<\/em><\/strong>:<\/em> A complete imitation based on horseradish, without real wasabi.<\/span><\/li><\/ul><\/li><\/ul><\/li><\/ul>

              Neri wasabi<\/em> is also quite common in Japan; especially for everyday use at home or in casual dining establishments. Hon wasabi<\/em> 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<\/em>. Packaging often clearly indicates which variety it is. Hon wasabi<\/em> is seen as the authentic, culinary excellence and is mostly found in restaurants.<\/span><\/p>

              Tip:<\/em><\/strong> yama wasabi is not wasabi (as we grow it) but is a natural product; not to be confused with the green imitation paste <\/em>(neri wasabi).\u00a0To <\/em>yama wasabi for example, no dye is added to mimic real wasabi. <\/em>Yama wasabi is also freshly grated and has a white color.<\/em><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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              The wasabi plant from head to toe<\/strong><\/span><\/h3>

              What makes wasabi so special is that almost the entire plant is edible. As in Japan, at Dutch Wasabi we utilize everything:<\/span><\/p>