Sustainably grown in South Australia. While it's hard to find a powdered wasabi product that matches the intensity of spiciness and flavour you get from freshly ground wasabi rhizome, and smoothness too if using a shark skin grater, our 100% Wasabi Rhizome Powder actually beats it, due to the lower water content of the prepared paste vs freshly grated paste …as there has been at least 5g of fresh rhizome used to make 1g of powder, which then makes just 4g of prepared paste of similar consistency.
 
In our opinion, its the only alternative worthy of consideration. Sweet sharp spice with no bitter after taste, and with the convenience of only needing to add water, we've already done the grinding part for you (and sieved it to less than 150 micrometre particle size for smoothness). To prepare 4g of Wasabi paste, we suggest adding 3g water to 1g of powder ...this provides a paste with similar texture to freshly shark-skin-grated paste, but its higher spiciness means slightly less can be used. Do remember to let it stand for 10 minutes before consuming, like freshly ground rhizome paste it needs a little time for ITC formation and flavour development.
 
If you're catering for a crowd, this is quick and will save you a lot of effort ...definitely the way to go and by using our 100% Rhizome Powder, it will save you from disappointment. In fact we can safely say (from our own market research and taste testings), when available, it's the best Australian-produced powder replacement for actual fresh rhizome. You may not always have fresh wasabi rhizome on hand, so keep a jar of our more convenient 100% Wasabi Rhizome Powder in your cupboard and never run short again.
 
Btw, when Wasabi powder is taken as a dietary supplement, research has shown that for maximum systemic ITC absorption, water-mixed wasabi powder (but not hot water) is actually way superior to taking an enteric-coated capsule containing unconverted Glucosinolates, as conversion to ITC can be highly inconsistent in the human gut environment (mainly due to limited water availability).

As the overall Glucosinolate content of this product is estimated to be more than six times greater than leaf powder, if a similar level of hotness is desired, e.g. when making smoothies, if substituted in place of leaf powder, we suggest using no more than one sixth the amount, i.e. use less than 1/4 tsp in a 375 mL smoothie (in place of 1.5 tsp of Leaf Powder), then wait at least 10 minutes for Glucosinolates to convert to Isothiocyanates. Note: dairy may reduce hotness, as casein proteins can bind to ITCs. This hotness is a direct indication of ITC content. Keep in mind it takes around 333g of fresh wasabi rhizome to produce a 60g jar, so for 1g of powder at least 5 grams of fresh rhizome has been used.