Alimentaire · Assaisonnements
Wasabi Powder
山葵粉末 (Wasabi funmatsu)
Également connu sous le nom de: Powdered Wasabi, Wasabia Japonica Root Powder
En bref
| Catégorie | Alimentaire |
|---|---|
| Nom INCI | Not applicable (food use) |
| Nom d'étiquetage japonais | Not applicable (food use) |
| Notations japonaises courantes | 山葵粉末, ワサビ粉, 本わさび粉末 |
| Origine | Plant-derived (Wasabia japonica / Eutrema japonicum rhizome, dried and milled) |
| Fonctions typiques | Pungent seasoning (primary, allyl isothiocyanate), Antimicrobial / preservation effect in raw-fish accompaniments |
| Statut réglementaire au Japon | 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
Les étiquettes ci-dessous renvoient à d'autres ingrédients partageant le même attribut, ce qui vous permet de passer d'un ingrédient à ses équivalents.
Applications produits
Fonctions
Étiquettes réglementaires
Origine
Utilisé dans (catégories de produits typiques)
Catégories de produits finis qui intègrent couramment cet ingrédient dans les formulations destinées au marché japonais.
- Sushi and sashimi accompaniment
- Stabilized wasabi paste manufacturing
- Snack and seasoning blends
- Dressings and dipping sauces
De quoi s'agit-il
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.
Utilisations typiques dans les produits japonais
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.
Classification réglementaire au Japon
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.
Classification réglementaire sur d'autres marchés
| 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. |
Exemples de produits
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.
Tous les noms de marques et noms de produits mentionnés sur ce site sont la propriété de leurs détenteurs respectifs. Les exemples sont fournis à titre informatif uniquement et n'impliquent aucune approbation.
Ingrédients connexes
Références
- MAFF food classification — wasabi
- Shizuoka Prefecture wasabi production overview
- Japan Wasabi Association labeling guidance
Dernière mise à jour : 2026-04-25. Les fiches d'ingrédients sont révisées au moins une fois par an au regard des listes réglementaires en vigueur.