Wasabi Japonica

Wasabi Japonica, commonly known as wasabi, is a plant in the Brassicaceae family, which also includes mustard and horseradish. The pungent green paste or powder is made from the rhizome (underground stem) of the wasabi plant, which is traditionally grated fresh.

Wasabi is primarily used as a flavoring agent to provide a sharp, spicy heat. It is a key component in Japanese cuisine, especially with sushi and sashimi, and is also found in snacks like seasoned peas and chips, as well as in sauces and marinades.

Wasabi is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. The compounds that give wasabi its pungency, such as allyl isothiocyanate, are being studied for potential health benefits, but research is ongoing. JECFA has evaluated wasabi and its extracts. No specific health concerns are associated with typical consumption levels.