Loading...
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fresh wasabi root typically lasts about 2 weeks in the refrigerator if kept damp and stored properly.
Freezing is not recommended as it destroys the delicate cellular structure and significantly alters the flavor and texture.
Look for a root that is firm, heavy for its size, and has a bright green color without soft spots or mold.
The best substitute is a mix of horseradish, mustard flour, and green food coloring, though it lacks the complex sweetness of the real root.
It is not necessary to peel the entire root; simply scrub it clean and trim any dark or rough bumps before grating.
Wasabi is one of the hardest plants to grow, requiring specific cool, shaded conditions and constant running spring water.
No, most restaurants serve a paste made of horseradish, mustard, and dye. Real wasabi is usually grated fresh at high-end sushi restaurants.
The heat is volatile; letting it sit for 20-30 minutes will naturally reduce the pungency as the chemical compounds evaporate.
While the rhizome (root) is most famous, the leaves and stems are also edible and have a milder wasabi flavor.
raw wasabi root is a versatile ingredient found in cuisines around the world. With 109 calories per 100g and 4.8 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Discover 0 recipes featuring raw wasabi root with step-by-step instructions.
Browse recipes →