Wasabi Varietals

Below is a list of all known varietals for Wasabi. Click on a varietal name to view more detailed information.

Varietal Name	Description	Soil Texture	pH Range	Organic Matter	Salinity Level	Hardiness Zone	Humidity
Eutrema yunnanense	A related species, native to China, sometimes used as an alternative to true wasabi due to similar flavor profiles.	Loamy Soil	7.4 - 7.8	Moderate (2% - 4%)	2 - 4	12A	High
Kawane Wasabi	A high-quality cultivar grown in Japan’s Shizuoka Prefecture, known for its unique flavor and strong aroma.	Loamy Soil	7.4 - 7.8	Moderate (2% - 4%)	2 - 4	12A	High
Oka Wasabi	Field-grown wasabi (oka method), producing a robust flavor and is more resilient to environmental conditions.	Loamy Soil	7.4 - 7.8	Moderate (2% - 4%)	2 - 4	12A	High
Sawa Wasabi	Grown in clear, flowing water (sawa method), resulting in a more refined and intense flavor, highly prized in Japan.	Loamy Soil	7.4 - 7.8	Moderate (2% - 4%)	2 - 4	12A	High
Shimane Wasabi	Grown in the Shimane region, this variety is noted for its mild, sweet flavor and is highly sought after for premium wasabi products.	Loamy Soil	7.4 - 7.8	Moderate (2% - 4%)	2 - 4	12A	High
Wasabia japonica	The true wasabi, also known as Japanese horseradish, valued for its rhizome which produces a pungent, fresh flavor used in traditional Japanese cuisine.	Loamy Soil	7.4 - 7.8	Moderate (2% - 4%)	2 - 4	12A	High
Wasabia japonica var. Daruma	A cultivar known for its larger, milder-flavored rhizome, often grown commercially for its consistent quality.	Loamy Soil	7.4 - 7.8	Moderate (2% - 4%)	2 - 4	12A	High
Wasabia japonica var. Mazuma	A popular cultivar due to its intense heat and flavor, commonly preferred for fresh wasabi paste.	Loamy Soil	7.4 - 7.8	Moderate (2% - 4%)	2 - 4	12A	High