Wasabi

Wasabi is a pungent green paste made from the rhizome (underground stem) of the Wasabia japonica plant, native to Japan. The rhizome is traditionally grated using a fine grater, often a sharkskin grater (oroshigane), to produce its characteristic intense flavour and aroma. Commercial wasabi paste often contains horseradish, mustard, and green food colouring to mimic the flavour and appearance of true wasabi, which is more expensive and less widely available.

Wasabi is primarily used to add a sharp, pungent, and slightly sweet flavour to foods. Its intense heat comes from allyl isothiocyanate, which is released when the plant's cells are broken. It is commonly served with sushi and sashimi, but also appears in snacks like wasabi peas, dips, sauces, and marinades.

Wasabi is not typically considered a food additive under UK law and is therefore not listed on the Register of Food Additive Authorisations. It is a plant-based ingredient valued for its flavour. Some research suggests that compounds in wasabi may have antimicrobial properties, but robust evidence for significant health benefits at typical consumption levels is limited. There are no widespread controversies regarding its consumption as a food ingredient.