Wasabi Powder
山葵粉末 (Wasabi funmatsu)
Por qué hacer sourcing en Japón
Authentic Japanese wasabi (Wasabia japonica) grown in pristine mountain-stream conditions — distinct from the horseradish-based pseudo-wasabi common internationally.
Spec clave
Wasabia japonica (Eutrema japonicum) source; INCI Wasabia Japonica Root Powder; MOQ from 1–10 kg (powder); 100 kg+ (bulk paste).
Producto final típico
Stabilized wasabi tube paste — Foodservice and retail format — stabilized paste manufactured from rehydrated wasabi powder (often blended with horseradish), with the hon-wasabi percentage declared on the label per Japanese industry guidance.
Resumen
- Proveedores listados
- —
- MOQ típico
- 1–10 kg (polvo); 100 kg+ (pasta a granel)
- Plazo típico
- 6–12 semanas
- Regiones de origen
- Shizuoka (Utogi, Izu), Nagano (Azumino), Iwate (Iwaizumi), Shimane
- Categoría
- Ingredientes alimentarios
- Temporada de cosecha
- Todo el año (variedades de cultivo acuático); pico de agosto a octubre
- Estado regulatorio en Japón
- Food Sanitation Act; condimento tradicional
- Nombre INCI
- Wasabia Japonica Root Powder
- Nombre japonés
- 山葵粉末
- Romaji
- Wasabi funmatsu
Sobre este ingrediente
Wasabi japonés auténtico (Wasabia japonica) cultivado en condiciones prístinas de arroyo de montaña — distinto del pseudo-wasabi a base de rábano picante común en el mercado internacional. Shizuoka (Utogi, Izu) y Nagano son las principales regiones productoras. El rizoma se ralla sobre piedra como acompañamiento del sushi; los formatos en polvo y en pasta estabilizada se destinan a aplicaciones de la industria alimentaria.
Estado regulatorio
| Japón | Food Sanitation Act; condimento tradicional |
|---|---|
| Unión Europea | Importación alimentaria; consideraciones de alérgenos para consumidores sensibles a los isotiocianatos |
| Estados Unidos | GRAS; las normas de etiquetado exigen una distinción honesta entre 'wasabi' y 'wasabi-flavored' |
| China | Verificar |
Preguntas frecuentes para compradores OEM
Q. Why are lead times for authentic Wasabia japonica powder typically 6–12 weeks?
Authentic wasabi cultivation involves a multi-year cycle in water-managed beds, and the rhizome is harvested only when mature. Drying and milling adds further processing time. For powder lots of 1–10 kg and bulk paste at 100 kg+ scale, suppliers typically quote 6–12 weeks from order confirmation. Larger or off-spec lots may extend further into the next harvest cycle.
Fuentes · Última revisión: 2026-04-26
Conocimiento del sector — aún no anclado en una única fuente primaria
Q. How should buyers verify that a 'wasabi' powder is genuine hon-wasabi?
Request a certificate of analysis specifying the botanical source (Eutrema japonicum / Wasabia japonica) and the proportion of hon-wasabi in any blend. Reputable Japanese suppliers will issue documentation declaring the hon-wasabi percentage and any added horseradish, food coloring, or stabilizers. For US import, FDA labeling guidance requires honest distinction between 'wasabi' and 'wasabi-flavored' (horseradish-based) products on finished consumer packaging.
Fuentes · Última revisión: 2026-04-26
Conocimiento del sector — aún no anclado en una única fuente primaria
Q. What documentation is needed for export to the EU and US?
EU import requires general food import documentation, allergen and ingredient labeling per EU Food Information to Consumers regulation, and contaminant testing where applicable. US import is GRAS for wasabi as a spice and proceeds under standard FDA food import procedures, with allergen labeling for any added ingredients. Buyers should specify the destination market at RFQ so the supplier issues format-appropriate COA and origin certificates.
Fuentes · Última revisión: 2026-04-26
Conocimiento del sector — aún no anclado en una única fuente primaria
Casos de uso
Stabilized wasabi tube paste
- Posicionamiento
- Foodservice and retail format — stabilized paste manufactured from rehydrated wasabi powder (often blended with horseradish), with the hon-wasabi percentage declared on the label per Japanese industry guidance.
- Notas de formulación
- Powder is typically rehydrated, blended with binders and stabilizers (xanthan gum, sorbitol), and packaged in oxygen-barrier tubes. Pungency must be developed before paste filling; once stabilized, it is more shelf-stable than fresh-grated rhizome but loses peak aroma over months.
Fuentes
Conocimiento del sector — aún no anclado en una única fuente primaria
Snack seasoning (wasabi peas, rice crackers, peanuts)
- Posicionamiento
- Convenience snack format — wasabi powder is the base for the spray-dried or dusted seasoning applied to coated nuts, peas, and senbei rice crackers in both domestic Japanese and export markets.
Fuentes
Conocimiento del sector — aún no anclado en una única fuente primaria
Sushi/sashimi accompaniment supply (foodservice)
- Posicionamiento
- Premium Japanese restaurant supply — premium tier uses fresh-grated authentic rhizome, but powder-based reconstituted wasabi serves the broader foodservice and conveyor-belt sushi market, with hon-wasabi proportion as a positioning lever.
Fuentes
Conocimiento del sector — aún no anclado en una única fuente primaria