A member of the Brassica family, Wasabina (literally “wasabi-like” in Japanese) is a mustard green native to India that later spread to the East and established itself in China and Japan.

Taste Profile


Although not botanically related to the wasabi root served as a paste, Wasabina shares the volatile compounds responsible for the characteristic sharp heat of the wasabi root.The sharp burning notes resemble those of horseradish and mustard and are short lived on the nose as their compounds are not oil-based.


Wasabi mustard greens are rich in Vitamins A, B and C, as well as anti-cancer phytochemicals, a compound that has been found to inhibit the growth of bladder cancer cells.


Simply replace Wasabina with wasabi paste for a lighter and fresher cleansing effect. Leaves may be eaten raw, stir-fried, steamed, braised or pickled.