Wasabi Powder
山葵粉末 (Wasabi funmatsu)
Pourquoi sourcer au Japon
Authentic Japanese wasabi (Wasabia japonica) grown in pristine mountain-stream conditions — distinct from the horseradish-based pseudo-wasabi common internationally.
Spec clé
Wasabia japonica (Eutrema japonicum) source; INCI Wasabia Japonica Root Powder; MOQ from 1–10 kg (powder); 100 kg+ (bulk paste).
Produit fini typique
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.
En un coup d'œil
- Fournisseurs répertoriés
- —
- MOQ typique
- 1–10 kg (poudre) ; 100 kg+ (pâte en vrac)
- Délai typique
- 6–12 semaines
- Régions d'origine
- Shizuoka (Utogi, Izu), Nagano (Azumino), Iwate (Iwaizumi), Shimane
- Catégorie
- Ingrédients alimentaires
- Saison de récolte
- Toute l'année (variétés cultivées en eau) ; pic d'août à octobre
- Statut réglementaire au Japon
- Food Sanitation Act ; assaisonnement traditionnel
- Nom INCI
- Wasabia Japonica Root Powder
- Nom japonais
- 山葵粉末
- Romaji
- Wasabi funmatsu
À propos de cet ingrédient
Wasabi japonais authentique (Wasabia japonica) cultivé dans des conditions préservées de ruisseaux de montagne — à distinguer du pseudo-wasabi à base de raifort couramment rencontré à l'international. Shizuoka (Utogi, Izu) et Nagano en sont les principales régions de production. Le rhizome est râpé sur pierre pour accompagner les sushis ; les formats en poudre et en pâte stabilisée s'adressent aux applications de l'industrie agroalimentaire.
Statut réglementaire
| Japon | Food Sanitation Act ; assaisonnement traditionnel |
|---|---|
| Union européenne | Importation alimentaire ; considérations allergènes pour les consommateurs sensibles aux isothiocyanates |
| États-Unis | GRAS ; les règles d'étiquetage imposent une distinction honnête entre « wasabi » et « wasabi-flavored » |
| Chine | À vérifier |
FAQ pour les acheteurs 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.
Sources · Dernière vérification: 2026-04-26
Connaissance sectorielle — non encore rattachée à une source primaire unique
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.
Sources · Dernière vérification: 2026-04-26
Connaissance sectorielle — non encore rattachée à une source primaire unique
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.
Sources · Dernière vérification: 2026-04-26
Connaissance sectorielle — non encore rattachée à une source primaire unique
Cas d'usage
Stabilized wasabi tube paste
- Positionnement
- 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.
- Notes de formulation
- 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.
Sources
Connaissance sectorielle — non encore rattachée à une source primaire unique
Snack seasoning (wasabi peas, rice crackers, peanuts)
- Positionnement
- 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.
Sources
Connaissance sectorielle — non encore rattachée à une source primaire unique
Sushi/sashimi accompaniment supply (foodservice)
- Positionnement
- 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.
Sources
Connaissance sectorielle — non encore rattachée à une source primaire unique