食品 · 调味料
Wasabi Powder
山葵粉末 (Wasabi funmatsu)
别名: Powdered Wasabi, Wasabia Japonica Root Powder
概览
| 分类 | 食品 |
|---|---|
| INCI 名称 | Not applicable (food use) |
| 日本表示名称 | Not applicable (food use) |
| 常见日文标注 | 山葵粉末, ワサビ粉, 本わさび粉末 |
| 来源 | Plant-derived (Wasabia japonica / Eutrema japonicum rhizome, dried and milled) |
| 常见功效 | Pungent seasoning (primary, allyl isothiocyanate), Antimicrobial / preservation effect in raw-fish accompaniments |
| 日本法规状态 | 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.
分类标签
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主要应用领域
在日本市场配方中常含本原料的成品分类。
- Sushi and sashimi accompaniment
- Stabilized wasabi paste manufacturing
- Snack and seasoning blends
- Dressings and dipping sauces
原料定义
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.
在日本产品中的典型用途
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.
日本法规分类
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.
其他市场的法规分类
| 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. |
示例产品
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.
本站提及的所有品牌名与产品名归各自所有人所有。示例条目仅供参考，不代表认可或推荐。
相关原料
参考资料
- MAFF food classification — wasabi
- Shizuoka Prefecture wasabi production overview
- Japan Wasabi Association labeling guidance
最后更新： 2026-04-25. 原料条目每年至少依据现行法规清单复核一次。