wasabi
Also known as: Japanese horseradish
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Also known as: Japanese horseradish
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Creamy, fluffy mashed potatoes with a surprising, spicy kick from wasabi. This unique side dish is easy to make and adds an exciting twist to steak, chicken, or fish dinners.
Create that iconic, pungent green paste for your sushi nights at home. This recipe uses horseradish and mustard powder to replicate the sinus-clearing kick of wasabi in just a few minutes. It's the perfect quick and easy condiment when you need that spicy accompaniment for Japanese dishes.
Experience the unique, crunchy texture and sweet, briny flavor of fresh geoduck. This simple preparation highlights the clam's natural taste, served sashimi-style with soy and wasabi. A true delicacy of the Pacific Northwest.
Yes, wasabi is highly nutritious and contains isothiocyanates (ITCs) which provide potent anti-inflammatory and antibacterial benefits. It may also support brain health by protecting cells from oxidative stress and has shown potential in inhibiting the growth of certain cancer cells.
Per 100g, wasabi contains approximately 292 calories and 46.13g of carbohydrates. However, because it is typically consumed in very small quantities (about 5-10g per serving), its actual contribution to your daily caloric and carb intake is very low.
Pure wasabi root is naturally vegan and gluten-free. However, many commercial 'wasabi' pastes use additives, food coloring, or thickeners that may contain gluten or animal-derived ingredients, so it is important to check the label of processed brands.
Yes, wasabi is generally considered keto-friendly. Although it has 46g of carbs per 100g, a standard serving size is so small (usually a teaspoon) that the net carbs per serving are negligible and unlikely to impact ketosis.
Wasabi has a sharp, pungent, and spicy flavor that produces a short-lived 'burning' sensation in the nasal passages rather than on the tongue. Real wasabi also has a subtle sweetness and a fresh, herbal finish compared to the harsher heat of horseradish-based substitutes.
Beyond sushi, wasabi can be whisked into vinaigrettes, mixed with mayonnaise or Greek yogurt for a spicy dip, or used in marinades for seafood and steak. It also adds a unique depth to mashed potatoes and noodle dishes.
Fresh wasabi root should be wrapped in a damp paper towel and stored in an airtight container in the refrigerator for up to two weeks. Prepared paste should be kept tightly sealed in the fridge to prevent it from losing its volatile flavor and pungency.
wasabi is a versatile ingredient found in cuisines around the world. With 292 calories per 100g and 2.23 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Real wasabi (Wasabia japonica) is usually grated fresh into a gritty paste and has a complex, pale green color. Most commercial versions are actually a mixture of horseradish, mustard flour, and green food coloring, which has a much harsher, more uniform heat.
The sensation is caused by allyl isothiocyanate, a volatile compound that turns into a gas when the plant is grated. Because it is a gas rather than an oil (like the capsaicin in peppers), it travels up the back of the throat into the nasal cavity, causing an immediate but brief sting.
Yes, wasabi possesses potent antibacterial properties that can help inhibit foodborne pathogens like E. coli and Staphylococcus aureus. This is one of the traditional reasons it is served alongside raw fish in Japanese cuisine.