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Culinary Science Museum

Dutch-grown fresh wasabi, 50 to 60 g

A fresh wasabi rhizome grown in a Dutch greenhouse and sold as one 50 to 60 g piece. The grower page describes 18 to 24 months in its Netherlands greenhouses and hand harvesting. Dutch origin, piece weight and refrigeration remain product-level facts and are not presented as Japanese wasabi.

5 sources Ingredient Updated
Dutch-grown fresh wasabi rhizome beside grated wasabi on a stone surface

Five lenses on the subject

Scientific and molecular

Science is presented as category context and separated from lot measurement.

Institutions and authority

Cultivation origin is attributed to the grower page and marked as a source statement rather than certification.

Economics and market

Price is retained for one defined weight-range piece, separate from per-kilogram pricing or a Japanese pack.

Structure and relationships

This product remains distinct from the general wasabi guidance and the 250 g Japanese pack.

What is known and measured

Institutions and authority Official source

The grower page describes a rhizome from its Netherlands greenhouses, cultivated for 18 to 24 months and harvested by hand. This is a grower statement for the product, not independent lot-origin testing. [1]

Economics and market Official source

On August 6 2026, EUR 17.51 including VAT was observed for one 50 to 60 g piece marked in stock. [1]

Scientific and molecular Peer-reviewed context

Wasabi research documents isothiocyanate variation across genetics, plant parts and seasons. No AITC or 6-MSITC value is assigned to the Dutch item without lot testing. [2]

Structure and relationships Official source

Dutch origin, the 50 to 60 g weight range and per-piece price are kept distinct from the 250 g Japanese wasabi pack. [1] [3]

Parent topic Fresh wasabi rhizome Complements Wasabi grater References AITC and wasabi pungency Culinary pairing Kioke-fermented shoyu Recommended next Washoku, Japanese dietary culture Recommended next Premium Japanese ingredients Recommended next Japanese food science Recommended next Japanese culinary tools for precise preparation Recommended next Allyl isothiocyanate, AITC Recommended next Koshihikari rice

Sources and citations

  1. Dutch Wasabi, Dutch-grown fresh wasabi rhizome, 50 to 60 g.

    Official market listing · retrieved 2026-08-06

    Open source

  2. Breeding Science, Genetic and seasonal variation of isothiocyanates in wasabi.

    Peer-reviewed paper · 2023-10-17 · retrieved 2026-08-05

    Open source

  3. The Wasabi Company, Fresh Japanese wasabi 250 g.

    Official market listing · retrieved 2026-08-06

    Open source

  4. Yamamoto Foods Co., Ltd., Hagane-zame wasabi grater specifications.

    Official business source · retrieved 2026-08-06

    Open source

  5. Israel Ministry of Health, National Food Service imported food inspection unit.

    Official government source · retrieved 2026-08-05

    Open source