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Authentic Wasabia japonica Cultivars

Wasabia japonica, the real wasabi plant, offers a range of cultivars with distinct characteristics in terms of flavor, color, chemistry, and bioactive compounds.

Let's explore some notable cultivars, including Mazuma, Daruma, Shogun, Green Thumb, Mikado, Akaoni, and Misho, to understand their origins, differences and unique qualities.

  1. Mazuma: Mazuma is a widely cultivated wasabi cultivar originating from the Shizuoka prefecture in Japan. Developed in the 1950s, Mazuma is renowned for its balanced flavor profile, combining spiciness, sweetness, and earthy undertones. Its rhizomes display a pale green color.

  2. Daruma: Another prominent cultivar from Shizuoka is Daruma, developed in the 1970s. Daruma is known for its vibrant flavor and bright green rhizomes. It offers an intense spiciness with a touch of sweetness, providing a robust wasabi experience.

  3. Shogun: Shogun is a relatively recent addition to wasabi cultivars, originating from the Iwate prefecture in Japan. Introduced in the early 2000s, Shogun offers a milder and delicate flavor compared to Mazuma and Daruma. Its rhizomes have a pale green color with a slight yellowish hue, providing a smooth and subtle spiciness.

  4. Green Thumb: Green Thumb is a cultivar that has gained recognition outside of Japan, particularly in North America. Cultivated in regions with suitable growing conditions, such as the Pacific Northwest in the United States, Green Thumb wasabi exhibits a vibrant green color and delivers a pungent and zesty flavor. Its versatility makes it a popular choice in various culinary applications.

  5. Mikado: Mikado is a unique cultivar known for its distinct flavor and attractive rhizome color. Originating in Japan, Mikado wasabi offers a delicate balance of spiciness and sweetness. Its rhizomes display a striking pale pinkish hue, adding an aesthetic touch to culinary creations.

  6. Akaoni: Akaoni, meaning "red demon" in Japanese, is an intriguing cultivar known for its fiery spiciness. Originating from the Iwate and Nagano prefectures in Japan, Akaoni wasabi features rhizomes with a vibrant red color. It packs a powerful punch, making it a favorite among those seeking an intense wasabi experience.

  7. Misho: Misho is a cultivar originating from the Shizuoka prefecture, sharing its roots with Mazuma and Daruma. Misho wasabi exhibits a unique flavor profile, with a slightly bitter and tangy taste. Its rhizomes possess a pale yellowish-green color, offering a distinct visual appeal.

These cultivars highlight the diversity within the world of Wasabia japonica, each offering its own unique flavor, color, and visual appeal. While the cultivars mentioned above are noteworthy, other variations exist, all sharing the characteristic spiciness associated with authentic wasabi.

Chemically, wasabi cultivars contain bioactive compounds, such as isothiocyanates (ITCs), responsible for the pungency and potential health benefits of wasabi. The precise composition and concentration of these compounds may vary among cultivars. For instance, Mazuma is known for its relatively high levels of glucosinolates, which are precursors to ITCs. Glucosinolates possess antioxidant and anti-inflammatory properties, contributing to the potential health benefits of consuming authentic wasabi.

In terms of cultivation, wasabi is notorious for being challenging to grow. Efforts are ongoing to develop new cultivars with improved characteristics, including disease resistance and higher yields. These advancements aim to ensure a sustainable supply of genuine wasabi while preserving its unique flavor and healthful properties.

In conclusion, the world of authentic Wasabia japonica cultivars offers a range of flavors, colors, and characteristics. From the well-known Mazuma, Daruma, Shogun, and Green Thumb to the distinctive Mikado, Akaoni, and Misho, each cultivar brings its own distinct profile to the table. The diversity among these cultivars enriches culinary experiences and provides opportunities for culinary exploration. Additionally, ongoing research and cultivation advancements strive to improve the cultivation process, ensuring a consistent supply of genuine and flavorful wasabi.


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