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Culinary Science Museum

Fresh wasabi rhizome

Fresh wasabi is identified by species, cultivar, origin and lot. Grating ruptures cells and brings glucosinolates together with myrosinase to form volatile isothiocyanates; intensity and composition vary with genetics, plant part, season and environment.

3 sources Ingredient Updated
Fresh wasabi rhizome

Five lenses on the subject

Scientific and molecular

Isothiocyanates are documented as research context; mg/g is not displayed without product testing.

What is known and measured

Scientific and molecular Peer-reviewed context

AITC and 6-MSITC concentrations varied among sampled accessions. In the reported seasonal rhizome trial, 6-MSITC was lower in spring, while AITC did not differ significantly among tested seasons. [1]

Parent topic Premium Japanese ingredients Explore subtopic Dutch-grown fresh wasabi, 50 to 60 g Contains Allyl isothiocyanate, AITC References AITC and wasabi pungency Complements Wasabi grater Culinary pairing Kioke-fermented shoyu Recommended next Washoku, Japanese dietary culture Recommended next Japanese food science Recommended next Japanese culinary tools for precise preparation Recommended next Kombu for dashi Recommended next Kito yuzu

Complements

A dedicated grater helps prepare a fresh rhizome, and each model should be checked for its material and dimensions. [2]

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References

The Dutch-grown 50 to 60 g offer is kept as a separate product version so origin, weight and price are not conflated with the Japanese wasabi pack. [3]

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Sources and citations

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

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

    Open source

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

    Official business source · retrieved 2026-08-06

    Open source

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

    Official market listing · retrieved 2026-08-06

    Open source