Wasabi

File:Fresh wasabi rhizomes.jpg

Siebold named Cochlearia (?) wasabi in 1830, noting its use pro condimento or "as a condiment";{{cite journal |url=https://www.biodiversitylibrary.org/page/41198987 |title=Synopsis Plantarum Oeconomicarum Universi Regni Japonici |author=Siebold |journal=Verhandelingen van het Bataviaasch Genootschap van Kunsten en Wetenschappen |issn=0215-1375 |year=1830 |volume=12 |pages=1–74}}{{rp|54}} however, this is a nomen nudum, and the synonym Eutrema wasabi, published by Maximovich in 1873,{{cite journal |url=https://www.biodiversitylibrary.org/page/3932050 |title=Diagnoses plantarum novarum Japoniae et Mandshuriae |trans-title=Diagnoses des nouvelles plantes du Japon et de la Mandjourie |author=Maximowicz, C.J. |journal=Bulletin de l'Académie impériale des sciences de St-Pétersbourg |year=1873 |series=3 |volume=18 |at=cols. 275–296}}{{rp|283}} is thus an illegitimate name.{{rp|133}} The wasabi plant was first described by Miquel in 1866, as Lunaria (?) japonica, from the type collected by Siebold in Japan, though the precise type locality was not recorded.{{cite journal |url=https://www.biodiversitylibrary.org/page/652432 |title=Prolusio Florae Japonicae |author=Miquel, F.A.G. |journal=Annales Musei Botanici Lugduno-Batavi |year=1866 |volume=2 |pages=69–212}}{{rp|74}}

In 1899 Matsumura erected the genus Wasabia, recognising within it the species Wasabia pungens and Wasabia hederaefolia;{{cite journal |url=https://www.biodiversitylibrary.org/page/41670360 |title=Notulae ad plantas asiaticas orientales |author=Matsumura, J. |journal=Bot. Mag. (Tokyo) |volume=13 |number=148 |year=1899 |pages=71–73}} these are now regarded as synonyms of Eutrema japonicum.{{rp|133}} In 1912 Matsumura recognised the species Wasabia japonica, treating his earlier Wasabia pungens as a synonym.{{cite book |url=https://www.biodiversitylibrary.org/page/12322832 |title=Index plantarum Japonicarum, sive, Enumeratio plantarum omnium ex insulis Kurile, Yezo, Nippon, Sikoku, Kiusiu, Liukiu, et Formosa hucusque cognitarum systematice et alphabetice disposita adjectis synonymis selectis, nominibus Japonicis, locis natalibus |author=Matsumura, J. |publisher=Maruzen |place=Tokyo |year=1912 |volume=II(2) |page=161}} In 1930, Koidzumi transferred the wasabi plant to the genus Eutrema,{{cite book |url=https://dl.ndl.go.jp/info:ndljp/pid/1678848 |title=Florae symbolae Orientali-Asiaticae; sive, contributions to the knowledge of the flora of Eastern Asia |author=Koidzumi, G. |place=Kyoto |year=1930}} the correct name and author citation being Eutrema japonicum (Miq.) Koidz.

It has large leaves produced from long, thin stalks.{{rp|54}} They are simple and large, {{convert|3-6|in|cm}} long and {{convert|3-6|in|cm}} wide with palmate veins.{{cite web |url=https://plants.ces.ncsu.edu/plants/eutrema-japonicum/ |title=Eutrema japonicum |date=n.d. |website=North Carolina Extension Gardener Plant Toolbox |publisher=North Carolina State University |access-date=4 December 2022 }}

Wasabi flowers appear in clusters from long stems that bloom from late winter to early spring.{{Additional citation needed|date=December 2022}}

File:Wasabi 002.jpg

Wasabi is mainly used to make wasabi paste, which is a pungent, spicy condiment eaten with foods like sushi. The part used for wasabi paste has been characterized as the rhizome or the stem, or the "rhizome plus the base part of the stem"."Wasabi – Botanical Notes" in P. N. Ravindran, The Encyclopedia of Herbs and Spices, 2017, {{isbn|978-1-78064-315-1}}, p. 1048{{cite journal |first1=Tamanna |last1=Sultana |first2=Geoffrey P |last2=Savage |first3=David L |last3=McNeil |first4=Noel G |last4=Porter |first5=Richard J |last5=Martin |first6=Bas |last6=Deo |title=Effects of fertilisation on the allyl isothiocyanate profile of above-ground tissues of New Zealand-grown wasabi |journal=Journal of the Science of Food and Agriculture |volume=82 |issue=13 |pages=1477–1482 |date=October 2002 |doi=10.1002/jsfa.1218 |bibcode=2002JSFA...82.1477S }}{{cite book |section=Eutrema japonicum: Edible Plant Parts and Uses |first=Tong Kwee |last=Lim |title=Edible Medicinal and Non-Medicinal Plants: Volume 9, Modified Stems, Roots, Bulbs |url={{google books|t22vBQAAQBAJ|page=790|plainurl=yes}} |year=2014 |isbn=978-94-017-9511-1 |page=[{{google books|t22vBQAAQBAJ|page=790|plainurl=yes}} 790] |publisher=Springer }} Stores generally sell only this part of the plant.

The fresh rhizome is grated into a paste, and eaten in small amounts at a time. Traditionally, coarse sharkskin is used to grate the root, but metal graters called oroshigane are used in modern times. Fresh wasabi paste loses its flavor quickly if left uncovered, and so the paste is grated on the spot in some high-end restaurants.{{cite magazine |first=Celia Henry |last=Arnaud |url=http://cen.acs.org/articles/88/i12/Wasabi.html |volume=88 |issue=12 |page=48 |date=22 March 2010 |title=What's wasabi, and is your fiery buzz legit? |magazine=Chemical & Engineering News |publisher=American Chemical Society |issn=0009-2347 |access-date=9 August 2016}} Sushi chefs usually put the wasabi between the fish and the rice, to cover the wasabi and preserve its flavour.

Store-bought wasabi paste is usually made from dried wasabi powder, and sold in bottles or squeezable toothpaste-like tubes.{{cite book|url=https://books.google.com/books?id=wIOcYVPYfkAC&q=toothpaste&pg=PT228 |title=The Connoisseur's Guide to Sushi: Everything You Need to Know about Sushi |first=Dave |last=Lowry |publisher=The Harvard Common Press |year=2005 |isbn=978-1-55832-307-0 |page=205 |access-date=9 August 2016}}

Wasabi (9452965932).jpg|Wasabi paste on a plate of sushi

Wasabi on green shiso leaves by june29.jpg|Wasabi paste on a green shiso leaf

Benkei Soba (1183903385).jpg|Wasabi in a bowl of noodles, with nameko mushrooms

Wasabi - Shizuoka - 2024 11 4.webm|thumbtime=3|Fresh wasabi on display and wasabi being grated

Takowasabi (2014-02-15).JPG|Tako-wasabi, raw octopus mixed with wasabi

Itawasa by jetalone in Tsukiji, Tokyo.jpg|Itawasa with wasabi

司こなや 新屋 (17067887810).jpg|Wasabi with soba noodles

Chef Grating Wasabi (12007382115).jpg|A chef grating fresh wasabi root

WasabiOnOroshigane.jpg|Wasabi and metal oroshigane grater

Wasabi sauce.jpg|Bottle of horseradish, artificial flavorings, and wasabi powder

File:Wasabi coated green peas.jpg]]

Wasabi is used to flavor many foods, especially dry snacks. {{nihongo3|"wasabi bean"|わさび豆|Wasabi-mame}} are legumes (peanuts, soybeans, or peas) that are roasted or fried and then coated with wasabi powder, and eaten as a snack.

File:Azumino Wasabizuke-3.jpg]]

Fresh wasabi leaves can be eaten raw, having a spicy flavor,{{Cite web |title=What is wasabi and how should you use it? |url=https://www.lovefood.com/guides/76834/what-is-wasabi-and-how-should-you-use-it |access-date=2024-06-06 |website=lovefood.com |language=en}} but a common side effect is diarrhea. Wasabizuke is made of wasabi leaves pickled in sake lees, and is considered a specialty of Shizuoka Prefecture.

Wasabi favors growing conditions that restrict its wide cultivation – among other things, it is quite intolerant of direct sunlight, requires an air temperature between {{convert|8|and|20|C|F}}, and prefers high humidity in summer. This makes fully satisfying commercial demand impossible for growers, which makes wasabi quite expensive.{{cite web |url=http://www.realwasabi.com/cultivation/index.asp |title=Wasabi is quite picky about its growing conditions |website=Real Wasabi |publisher=Real Wasabi, LLC |location=Cullowhee, NC |access-date=25 October 2016 }}{{cite journal |last=Palmer |first=J. |title=Germination and growth of wasabi (Wasabia japonica (Miq.) Matsumara) |url={{google books|YT2LT11Vg2MC|page=PA161|plainurl=yes}} |pages=161–164 |journal=New Zealand Journal of Crop and Horticultural Science/Experimental Agriculture |date=1990 |volume=18 |issue=2–3 |access-date=25 October 2016 |doi=10.1080/01140671.1990.10428089 |doi-access=free |bibcode=1990NZJCH..18..161P }}{{cite web |date=18 September 2014 |last=Gittleson |first=Kim |url=https://www.bbc.co.uk/news/business-29082091 |title=Wasabi: Why invest in 'the hardest plant to grow'? |publisher=BBC News |access-date=25 October 2016 |url-status=live |archive-url=https://web.archive.org/web/20140919041649/https://www.bbc.co.uk/news/business-29082091 |archive-date=19 September 2014 }} Therefore, outside Japan, finding real wasabi plants is rare.

A common substitute is a mixture of horseradish, mustard, starch, and green food colouring or spinach powder.{{cite news |first=Roberto A. |last=Ferdman |title=The wasabi sushi restaurants serve is pretty much never actual wasabi|newspaper=The Washington Post|date=15 October 2014| url=https://www.washingtonpost.com/news/wonk/wp/2014/10/15/why-the-wasabi-sushi-restaurants-serve-is-almost-never-actual-wasabi/|access-date=17 January 2018}} Often packages are labelled as wasabi while the ingredients do not include any part of the wasabi plant. The primary difference is colour, with wasabi being naturally green.{{cite book |title=The No-Salt, Lowest-Sodium International Cookbook |first1=Donald A. |last1=Gazzaniga |first2=Maureen A. |last2=Gazzaniga |publisher=Macmillan |year=2007 |isbn=978-1-4668-1915-3 |chapter-url={{Google books|nXyJhXZlkasC|plainurl=yes}} |chapter=Glossary |page=[https://books.google.com/books?id=nXyJhXZlkasC&dq=%22wasabi%22&pg=PA301 301] |access-date=9 August 2016}} Fresh horseradish root is described as having a similar (albeit simpler) flavor and texture to that of fresh wasabi.{{Cite web|url=https://www.spiceography.com/wasabi-substitute/|title = What's a Good Wasabi Substitute?|date = 14 June 2018}}

In Japan, horseradish is referred to as {{nihongo3|"western wasabi"|西洋わさび|seiyō wasabi}}.{{cite web |url=http://www.sushifaq.com/sushi-items/sushi-items-wasabi.htm |website=The Sushi FAQ |title=Sushi Items – Wasabi |url-status=dead |archive-url=https://web.archive.org/web/20110806033433/http://www.sushifaq.com/sushi-items/sushi-items-wasabi.htm |archive-date=6 August 2011 |access-date=9 August 2016 }} Outside of Japan, where fresh wasabi is hard to obtain, a powdered mixture of horseradish and mustard oil, known as {{transliteration|ja|kona wasabi}}, is used at a majority of sushi restaurants, including reputable ones.{{Cite book |last=Mouritsen |first=Ole G. |url=https://archive.org/details/sushi-food-for-the-eye-the-body-and-the-soul/ |title=Sushi: Food for the Eye, the Body, and the Soul |publisher=Springer Science+Business Media |year=2009 |isbn=978-1-4419-0617-5 |pages=107–109 |language=en}} In the United States, true wasabi is generally found only at specialty grocers and high-end restaurants.{{cite web |first=Sarah |last=Skidmore |date=1 March 2007 |website=Effingham Daily News |location=Effingham, IL |url=http://effinghamdailynews.com/business/x519449241/CONDIMENTS-Wasabi-real-vs-fake |archive-url=https://archive.today/20120721233649/http://effinghamdailynews.com/business/x519449241/CONDIMENTS-Wasabi-real-vs-fake |archive-date=2012-07-21 |title=Condiments – Wasabi: real vs. fake |url-status=dead}}

File:Wasabi, Iwasaki Kanen 1828.jpg, 1828]]

The chemical in wasabi that provides its initial pungency is the volatile compound allyl isothiocyanate, which is produced by hydrolysis of allyl glucosinolate, a natural thioglucoside (conjugates of the sugar glucose and sulfur-containing organic compounds); the hydrolysis reaction is catalyzed by myrosinase and occurs when the enzyme is released on cell rupture caused by maceration – e.g., grating – of the plant.{{cite journal |author1=Kazuo Ina |author2=Hiroji Ina |author3=Mikako Ueda |author4=Akihito Yagi |author5=Isao Kishima |year=1989 |title=ω-Methylthioalkyl Isothiocyanates in Wasabi |journal=Agricultural and Biological Chemistry |volume=53 |issue=2 |pages=537–538 |doi=10.1271/bbb1961.53.537 |doi-access=free }}{{cite book |author1=Hideki Masuda |author2=Yasuhiro Harada |author3=Kunio Tanaka |author4=Masahiro Nakajima |author5=Hideki Tabeta |year=1996 |chapter=Characteristic Odorants of Wasabi (Wasabia japonica matum), Japanese Horseradish, in Comparison with Those of Horseradish (Armoracia rusticana) |title=Biotechnology for Improved Foods and Flavors |pages=67–78 |doi=10.1021/bk-1996-0637.ch006 |series=ACS Symposium Series |volume=637 |isbn=9780841234215 |publisher=American Chemical Society }}{{cite web |url=http://www.freshwasabi.com/tech.aspx |title=Condiments – Wasabi: real vs. fake |url-status=dead |archive-url=https://web.archive.org/web/20110711040526/http://www.freshwasabi.com/tech.aspx |archive-date=11 July 2011 |access-date=9 August 2016}} The same compound is responsible for the pungency of horseradish and mustard. Allyl isothiocyanate can also be released when the wasabi plants have been damaged because it is being used as a defense mechanism.{{Cite journal|last1=Atsumi|first1=A |last2=Saito|first2=T |year=2015|title=Volatiles from wasabi inhibit entomopathogenic fungi: implications for tritrophic interactions and biological control|journal=Journal of Plant Interactions|volume=10|issue=1|pages=152–157 |issn=1742-9145|doi=10.1080/17429145.2015.1039613|doi-access=free|bibcode=2015JPlaI..10..152A |hdl=10297/9349|hdl-access=free}} The sensory neural target of mustard oil is the chemosensory receptor, TRPA1, also known as the wasabi receptor.{{Cite journal|last1=Zhao|first1=Jianhua|last2=Lin King|first2=John V.|last3=Paulsen|first3=Candice E.|last4=Cheng|first4=Yifan|last5=Julius|first5=David|date=2020-07-08|title=Irritant-evoked activation and calcium modulation of the TRPA1 receptor|journal=Nature|volume=585|issue=7823|language=en|pages=141–145|doi=10.1038/s41586-020-2480-9|pmid=32641835|pmc=7483980|bibcode=2020Natur.585..141Z|s2cid=220407248|issn=1476-4687}}

The unique flavour of wasabi is a result of complex chemical mixtures from the broken cells of the plant, including those resulting from the hydrolysis of thioglucosides, including sinigrin{{cite journal |last1=Yu |first1=E. Y. |last2=Pickering |first2=I. J. |last3=George |first3=G. N. |last4=Prince |first4=R. C. |title=In situ observation of the generation of isothiocyanates from sinigrin in horseradish and wasabi |journal=Biochimica et Biophysica Acta (BBA) - General Subjects |volume=1527 |issue=3 |pages=156–160 |doi=10.1016/s0304-4165(01)00161-1 |pmid=11479032 |date=15 August 2001}} and other glucosinolates, into glucose and methylthioalkyl isothiocyanates:

• 6-(Methylsulfinyl)hexyl isothiocyanate (6-MITC)
• 7-Methylthioheptyl isothiocyanate
• 8-Methylthiooctyl isothiocyanate

Such isothiocyanates inhibit microbial growth, perhaps with implications for preserving food against spoilage and suppressing oral bacterial growth.{{cite book |url=https://books.google.com/books?id=TdQtFQZ5XCQC&q=antimicrobial+isothiocyanates&pg=PA12 |title=Food preservation techniques |first1=P. |last1=Zeuthen |first2=Leif |last2=Bøgh-Sørensen |page=12 |publisher=Woodhead Publishing Limited |year=2003 |isbn=978-1-85573-530-9 |access-date=9 August 2016}}

Because the burning sensations of wasabi are not oil-based, they are short-lived compared to the effects of capsaicin in chilli peppers and are washed away with more food or liquid. The sensation is felt primarily in the nasal passage and can be painful depending on the amount consumed. Inhaling or sniffing wasabi vapor has an effect like smelling salts, a property exploited by researchers attempting to create a smoke alarm for the deaf. One deaf subject participating in a test of the prototype awoke within 10 seconds of wasabi vapour sprayed into his sleeping chamber.{{cite web |title=Wasabi Silent Fire Alarm Alerts the Deaf with the Power of Scent |url=http://inventorspot.com/articles/wasabi_silent_fire_alarm_alerts__11514 |publisher=InvestorSpot |author=Levenstein, Steve |access-date=9 August 2016 |archive-date=10 March 2016 |archive-url=https://web.archive.org/web/20160310144126/http://inventorspot.com/articles/wasabi_silent_fire_alarm_alerts__11514 |url-status=dead }} The 2011 Ig Nobel Prize in Chemistry was awarded to the researchers for determining the ideal density of airborne wasabi to wake people in the event of an emergency.{{cite web |title= Winners of the Ig® Nobel Prize: 2011 |website=Improbable Research |date=August 2006 |url=https://www.improbable.com/ig/winners/#ig2011 |access-date=22 March 2019 }}

Wasabi is normally consumed in such small quantities that its nutritional value is negligible. The major constituents of raw wasabi root are carbohydrates (23.5%), water (69.1%), fat (0.63%), and protein (4.8%).{{cite web |date=April 2018 |title=Basic Report: 11990, Wasabi, root, raw |website=National Nutrient Database for Standard Reference Legacy Release |publisher=United States Department of Agriculture, Agricultural Research Service |url=https://ndb.nal.usda.gov/ndb/foods/show/11990 |access-date=11 August 2018 |archive-date=13 July 2019 |archive-url=https://web.archive.org/web/20190713005856/https://ndb.nal.usda.gov/ndb/foods/show/11990 |url-status=dead }}

File:山葵田 Wasabi Fields - panoramio.jpg, Nagano, Japan]]

Few places are suitable for large-scale wasabi cultivation, which is difficult even in ideal conditions. In Japan, wasabi is cultivated mainly in these regions:

• Izu Peninsula in Shizuoka Prefecture ("Traditional Wasabi Cultivation in Shizuoka, Japan" is a Globally and Japanese Nationally Important Agricultural Heritage System{{cite web |url=https://www.fao.org/giahs/giahsaroundtheworld/designated-sites/asia-and-the-pacific/traditional-wasabi-cultivation-in-shizuoka-japan/en/ |title=Traditional Wasabi Cultivation in Shizuoka, Japan |publisher=Food and Agriculture Organization |access-date=13 June 2022}}{{cite web |url=https://www.maff.go.jp/j/nousin/kantai/giahs_3_122.html |script-title=ja:静岡県 わさび栽培地域 |trans-title=Shizuoka Prefecture – Wasabi Cultivation Area |language=ja |publisher=Ministry of Agriculture, Forestry and Fisheries |access-date=13 June 2022}})
• Nagano Prefecture including the Daio Wasabi Farm in Azumino (a popular tourist attraction and the world's largest commercial wasabi farm)
• Iwate Prefecture
• Shimane Prefecture known as its Hikimi wasabi

File:Azumino Wasabi fields-2.jpg, Nagano]]

Numerous artificial cultivation{{clarify|reason=What kind of artificial, greenhouses? All cultivation is artificial in a way.|date=February 2024}} facilities also exist as far north as Hokkaido and as far south as Kyushu. As the demand for real wasabi is higher than that which can be produced within Japan, Japan imports copious amounts of wasabi from the United States, Canada, Taiwan, South Korea, Brazil, Thailand and New Zealand.{{Cite web |first1=Lynsey |last1=Gedye |first2=Michel Van |last2=Mellaerts |url=https://wasabi.org/articles/a-wasabi-growers-story |title=A Wasabi Growers Story – updated |website=World of Wasabi |access-date=30 June 2017 |archive-url=https://web.archive.org/web/20180729233616/https://wasabi.org/articles/a-wasabi-growers-story/ |archive-date=29 July 2018 |url-status=live |date=2014-08-10 }} In North America, wasabi is cultivated by a handful of small farmers and companies in the rain forests on the coast of Western Canada, the Oregon Coast,{{Cite news |title=Wasabi: Why invest in 'the hardest plant to grow'? |publisher=BBC News |url=https://www.bbc.co.uk/news/business-29082091 |author=Kim Gittleson |date=18 September 2014 |access-date=9 August 2016}} and in areas of the Blue Ridge Mountains in North Carolina and Tennessee.{{cite web | title=Can I Grow Wasabi in Western North Carolina? | website=NC State Extension | date=2010-03-15 | url=https://newcropsorganics.ces.ncsu.edu/2010/03/can-i-grow-wasabi-in-western-north-carolina/}} In Europe, wasabi is grown commercially in Iceland,{{cite web|url=https://nordicwasabi.is/#sustainability|title=Sustainably |website=Nordic Wasabi |publisher=Jurt Hydroponics |access-date=22 March 2019 }} the Netherlands, Hungary, and the UK.{{Cite news|url=https://www.telegraph.co.uk/gardening/plants/11638355/The-UK-farm-secretly-growing-wasabi-the-worlds-most-costly-veg.html|title=The UK farm secretly growing wasabi, the world's most costly veg|first=Lia|last=Leendertz|date=21 May 2015|website=The Daily Telegraph|location=London}}{{Cite news|url=https://www.trouw.nl/duurzaamheid-natuur/sander-stopte-als-it-consultant-om-wasabi-te-gaan-verbouwen-in-eigen-kas~b0285b43/|title=Sander stopte als IT-consultant om wasabi te gaan verbouwen in Eigen kas|first=Catrien|last=Spijkerman|date=6 July 2019|website=trouw.nl|publisher=Trouw}}

Modern cultivars of wasabi mostly derive from three traditional cultivars, 'Fujidaruma', 'Shimane No. 3' and 'Mazuma'. Sequencing of the chloroplastic genome, which is inherited maternally in wasabi, supports this conclusion.{{cite journal |last1=Haga |first1=Natsuko |last2=Kobayashi |first2=Masaaki |last3=Michiki |first3=Nana |last4=Takano |first4=Tomoyuki |last5=Baba |first5=Fujio |last6=Kobayashi |first6=Keiko |last7=Ohyanagi |first7=Hajime |last8=Ohgane |first8=Jun |last9=Yano |first9=Kentaro |last10=Yamane |first10=Kyoko |title=Complete chloroplast genome sequence and phylogenetic analysis of wasabi (Eutrema japonicum) and its relatives |journal=Scientific Reports |date=7 October 2019 |volume=9 |issue=1 |page=14377 |doi=10.1038/s41598-019-49667-z|pmid=31591417 |pmc=6779752 |bibcode=2019NatSR...914377H }}

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{{Reflist}}

• {{cite journal |author1=Il Shik Shin |author2=Hideki Masuda |author3=Kinae Naohide |title=Bactericidal activity of wasabi (Wasabia japonica) against Helicobacter pylori |journal=International Journal of Food Microbiology |volume=94 |issue=3 |pages=255–61 |date=August 2004 |pmid=15246236 |doi=10.1016/S0168-1605(03)00297-6}}
• {{citation |mode=cs1 |first1=Carol |last1=Miles |first2=Catherine |last2=Chadwick |date=1 May 2008 |title=Growing Wasabi in the Pacific Northwest |publisher=Washington State University Extension |url=http://pubs.wsu.edu/ItemDetail.aspx?ProductID=15004&SeriesCode=&CategoryID=&Keyword=wasabi |id=PNW605 }}{{Dead link|date=March 2022 |bot=InternetArchiveBot |fix-attempted=yes }}
• {{cite journal |last1=A. Depree |first1=J. |last2=M. Howard |first2=T. |last3=P. Savage |first3=G. |title=Flavour and pharmaceutical properties of the volatile sulphur compounds of Wasabi (Wasabia japonica) |journal=Food Research International |date=June 1998 |volume=31 |issue=5 |pages=329–337 |doi=10.1016/S0963-9969(98)00105-7}}

{{Wikispecies|Wasabia japonica}}

{{Commons category}}

{{cookbook}}

• {{cite conference |url=https://archive.org/details/newcrops0000nati/page/ |title=New Crop Development in New Zealand |first=James A. |last=Douglas |year=1993 |conference=Second National Symposium, New Crops: Exploration, Research, and Commercialization |conference-url=https://hort.purdue.edu/newcrop/CropInfoSources/NewCropsBook1993_info.html |editor1-first=Jules |editor1-last=Janick |editor2-first=James E. |editor2-last=Simon |book-title=New crops |isbn=0-471-59374-5 |oclc=468737540 |at=[https://archive.org/details/newcrops0000nati/page/ Wasabi] |institution=Purdue University, Center for New Crops & Plant Products }}
• {{cite web |date=11 February 2007 |url=http://gernot-katzers-spice-pages.com/engl/Wasa_jap.html |title=Wasabi (Wasabia japonica (Miq.) Matsum.) |website=Gernot Katzer's Spice Pages }}
• {{cite web |date=29 December 2016 |url=http://www.asahi.com/special/tsukiji/en/wasabi/ |title=Wasabi: Japanese flavor—Part 1: Seeking 'Japan's No.1' |website=The Asahi Shimbun }}
• {{cite web |date=9 August 2017 |url=http://www.asahi.com/special/tsukiji/en/wasabi/kako/ |title=Wasabi: Japanese flavor—Part 2: Exceed Real Ones |website=The Asahi Shimbun }}
• {{cite web |date=1 August 2022 |url=https://gardeningnorm.com/how-to-grow-wasabi-step-by-step-guide/ |title=How to grow wasabi: step-by-step guide |website=Gardeningnorm }}

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