Wasabi

Wasabi may be introduced in small amounts, as tolerated, as soon as baby is ready to start solids, which is generally around 6 months of age. Whenever you decide to introduce wasabi, consider starting with a tiny amount mixed into other foods. While spicy foods are safe for babies, large amounts can irritate the mouth or cause temporary digestive upset.

Wasabi comes from a plant native to Japan, where it has been cultivated along cold mountain stream beds for over a thousand years. Its rhizome—the thick underground stem—is grated into a fine paste and served alongside sushi, sashimi, soba, and other dishes, where it is prized for its sharp, pungent heat. However, real wasabi is expensive and highly perishable, so the vast majority of wasabi served outside Japan is imitation wasabi: a mixture of horseradish, mustard, and green food coloring.

• Pair wasabi with mild, creamy foods like mashed avocado, silken tofu, or plain rice to help balance and dilute its sharpness.

• Watch baby's hands during the meal. Keep a damp cloth nearby and try to wipe baby's hands if they look like they’re going to rub their eyes.

• Store wasabi paste in the refrigerator once opened and use within a few weeks for best flavor. Wasabi powder can be stored in a cool, dry place in an airtight container and reconstituted as needed.

• If you are lucky enough to have access to fresh wasabi rhizome, grate only what you need just before serving, since the compounds that give wasabi its characteristic heat begin to dissipate within minutes of grating.

No. Wasabi when finely grated or as a paste presents a low choking risk, although wasabi flavored peas, chips, crackers, and other products certainly pose an increased risk. To reduce the risk, prepare and serve wasabi in an age-appropriate way as described in How to Serve. Note that spicy foods like wasabi can cause coughing. As always, create a safe eating environment and stay within reach of baby during meals.

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No, wasabi is not a common food allergen. Wasabi is part of the cruciferous vegetable family and individuals who are allergic or sensitive to other members of the cruciferous family such as horseradish and cauliflower could theoretically be sensitive to wasabi as well.^{[1] [2] [3]} When handling wasabi, make sure to wash the hands and any skin that comes into contact with wasabi, as it can be irritating to the skin and cause allergic or contact dermatitis.^[4]

Processed wasabi products may be preserved with sulfites.^[5] Certain individuals, particularly those with asthma, can have allergy-like reactions to added sulfites. If sulfites are a concern, avoid ingredients such as sulfur dioxide, potassium bisulfate, potassium metabisulfite, sodium bisulfite, sodium metabisulfite, and sodium sulfite, to name a few.^[5]

Note that most wasabi products are imitation wasabi, made primarily from horseradish and mustard. Mustard is a common allergen in Canada and the European Union, and mustard can cause significant allergic reactions.^[6]

Note that spicy foods like wasabi may cause some coughing or a harmless rash around the mouth while baby eats, or may cause or worsen a diaper rash. Try applying a thin layer of barrier cream or ointment—such as pure petroleum jelly or a plant-based oil/wax balm—to baby’s face and bottom to help prevent contact rashes.

Yes. While wasabi isn’t typically consumed in amounts considered nutritionally significant, it does offer a bit of various nutrients like fiber, folate, zinc, potassium, and vitamins E and K as well as compounds with possible antibacterial, antioxidant, and anti-cancer properties.^{[7] [8]}

Wasabi is derived from the freshly grated rhizome of Wasabia japonica, a plant native to Japan. It produces a clean, bright, sinus-clearing heat that dissipates quickly and is highly prized in Japanese cuisine. However, real wasabi is difficult to cultivate, highly perishable, and expensive, so most wasabi on the market is actually imitation wasabi. 

Imitation wasabi is typically made from horseradish (a closely related plant), mustard, and green food coloring.

Wasabi is certainly intense, but it is not inherently too spicy for babies. Babies can have big flavors as soon as they are ready for solid food, including spicy and pungent ones. The key is to start with a truly tiny amount mixed well into a mild, familiar food, and follow baby’s lead, since every child’s tolerance to spice will be different.

Yes, in small amounts. Wasabi powder is typically made from dried horseradish, mustard, and starch — check the label to confirm ingredients, and ensure any allergens in the product have been safely introduced beforehand. Wasabi powder can be reconstituted with water to form a paste, which can then be used in the same small amounts as fresh or prepared wasabi.