A Little Green Giant: The History of Wasabi

Wasabi (Wasabia japonica), also known as Japanese horseradish, has been a prized plant in Japan for over 1,000 years. Native to stream beds in the mountainous river valleys of Japan, wasabi was originally cultivated in the 10th century. It quickly earned its place not just in cuisine, but also in ancient medicine cabinets.

Historically, wasabi was valued for its antibacterial properties, which made it a natural companion to raw fish long before refrigeration. Samurai were said to have consumed it for endurance, and it was offered to the Shogun as a symbol of high respect.

What Actually Is Wasabi?

Real wasabi comes from the underground rhizome of the plant. It has a sharp, clean heat that rises quickly into the nose and vanishes just as fast. Most “wasabi” outside Japan is made from horseradish, mustard powder, and green dye—but we use the real thing in I Am Hot Honey.

Growing wasabi is notoriously difficult, which is why it’s rare and expensive. It needs cold, clean water, shade, and years of care before it can be harvested.

Health Benefits of Wasabi

While it packs a punch on the palate, wasabi also delivers in the wellness department:

   •   Powerful Antibacterial & Antiviral: Natural isothiocyanates (ITCs) in wasabi help inhibit bacteria like E. coli and Staphylococcus aureus.

   •   Anti-inflammatory: Compounds in wasabi may help reduce inflammation, making it helpful for chronic pain and arthritis.

   •   Anticancer Potential: Some studies have shown ITCs may help suppress the growth of certain cancer cells.

   •   Supports Liver Health: Wasabi may aid liver detoxification and reduce oxidative stress.

   •   Boosts Circulation: That nose-tingling zing? It’s also improving blood flow and oxygen delivery.

Culinary Uses Around the World

Traditionally paired with sushi, sashimi, and soba noodles in Japan, wasabi is now making its way into modern sauces, dressings, and even cocktails. Its fresh heat adds a dimension that’s spicy—but elegant.

In global fusion cuisine, wasabi is used to brighten rich meats, balance sweetness, and elevate vegetables. It’s the perfect contrast ingredient.

Why Wasabi in I Am Hot Honey?

At I Am Hot Honey, we’re not here to play it safe—we’re here to shake things up. That’s why we included real wasabi in our bold blend. Here’s why it works:

   •   It elevates the heat: Unlike chili, wasabi brings heat that’s fast, fragrant, and full-bodied without overwhelming the palate.

   •   It balances the sweet: The complexity of manuka honey meets the zippy punch of wasabi for a taste that dances.

   •   It’s functional: Every spoonful is packed with immunity-boosting, antibacterial goodness.

   •   It surprises: Wasabi is unexpected in honey—but once you try it, you’ll wonder why no one’s done it this way before.

In a Jar of I Am Hot Honey, Wasabi Is…

   •   The fire behind the finesse

   •   The twist in the tradition

   •   The ancient warrior in a modern jar

Hot, healing, and unapologetically bold. That’s what we’re about.

Repeat after me: I Am Hot Honey.