Food · Seasonings
Wasabi Powder
山葵粉末 (Wasabi funmatsu)
Also known as: Powdered Wasabi, Wasabia Japonica Root Powder
At a glance
| Category | Food |
|---|---|
| INCI name | Not applicable (food use) |
| Japanese labeling name | Not applicable (food use) |
| Common Japanese notations | 山葵粉末, ワサビ粉, 本わさび粉末 |
| Origin | Plant-derived (Wasabia japonica / Eutrema japonicum rhizome, dried and milled) |
| Typical functions | Pungent seasoning (primary, allyl isothiocyanate), Antimicrobial / preservation effect in raw-fish accompaniments |
| Regulatory status in Japan | Food regulated under the Food Sanitation Act. Authentic 本わさび (hon-wasabi) labeling distinguishes Wasabia japonica from horseradish-based seiyō-wasabi (西洋わさび). |
Authentic Japanese wasabi (Wasabia japonica, also classified as Eutrema japonicum) is cultivated in pristine flowing-water beds and is botanically and sensorially distinct from the horseradish-based pseudo-wasabi common internationally. The freeze-dried or air-dried rhizome is milled into a fine pale-green powder for use in stabilized paste manufacturing and direct culinary applications. Shizuoka (Utogi and the Izu Peninsula) and Nagano (Azumino) are the two anchor production regions, with secondary production in Iwate (Iwaizumi) and Shimane.
Classification
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Product applications
Functions
Regulatory tags
Origin
Used in (typical product categories)
Finished-product categories that commonly include this ingredient in Japanese-market formulations.
- Sushi and sashimi accompaniment
- Stabilized wasabi paste manufacturing
- Snack and seasoning blends
- Dressings and dipping sauces
What it is
Wasabi powder is produced by drying the cultivated rhizome of Wasabia japonica and grinding it to a fine flour. The drying process partially deactivates the myrosinase enzyme system that liberates allyl isothiocyanate from sinigrin in the fresh rhizome; rehydration with water reactivates pungency.
Two distinct grades exist on the market. Hon-wasabi (本わさび) powder is produced from authentic Wasabia japonica and is required to be labeled as such under industry guidance. Seiyō-wasabi (西洋わさび) powder, produced from horseradish (Armoracia rusticana) and tinted with food coloring, is the basis of most internationally distributed 'wasabi' powder. Many commercial blends combine the two with the proportion declared on the label.
Typical uses in Japanese products
Wasabi powder is reconstituted with water immediately before serving as the traditional accompaniment to sushi, sashimi, and soba. In food manufacturing, it is the base for stabilized paste-format wasabi (tube wasabi), wasabi-flavored mayonnaise, dressings, snack seasonings, and wasabi-flavored peanuts and rice crackers.
Industrial users typically procure 1–10 kg powder lots, with bulk paste available at 100 kg+ scale. Lead times of 6–12 weeks are typical for authentic Wasabia japonica origin material due to the multi-year cultivation cycle of the rhizome.
Regulatory classification in Japan
Food regulation under Food Sanitation Act. Industry labeling guidance distinguishes 本わさび (Wasabia japonica) from 西洋わさび (horseradish) and requires accurate proportional declaration on blended products.
The cosmetic extract form (Wasabia Japonica Root Extract / ワサビ根エキス) is separately listed in the JSCI labeling name dictionary.
Regulatory classification in other markets
| EU | Permitted for food import. Allergen and isothiocyanate-sensitivity considerations may apply to certain consumer populations; manufacturers should verify labeling requirements per Member State. |
|---|---|
| USA | Generally Recognized as Safe (GRAS) for food use. FDA labeling guidance requires honest distinction between authentic 'wasabi' and 'wasabi-flavored' (horseradish-based) products. |
| China | Suppliers should verify the specific preparation against current food ingredient listings. |
| Korea | Permitted for culinary use, with similar accompaniment applications in Korean cuisine. |
Example products
Example finished products will be added after each product's current full ingredient list has been verified. Authentic 本わさび labeling and regional production-area branding (Utogi, Azumino) are handled as descriptive context.
All brand names and product names referenced anywhere on this site are the property of their respective owners. Example entries are provided for informational purposes only and do not imply endorsement.
Related ingredients
References
- MAFF food classification — wasabi
- Shizuoka Prefecture wasabi production overview
- Japan Wasabi Association labeling guidance
Last updated: 2026-04-25. Ingredient entries are reviewed at least annually against current regulatory listings.