Mustard vs. Wasabi — What's the Difference?

Mustard is derived from the seeds of mustard plants and is typically prepared by mixing these ground seeds with water, vinegar, lemon juice, and various seasonings, creating a paste that can range from mild to very spicy. On the other hand, wasabi is made from the grated root of the Wasabia japonica plant, known for its strong, pungent flavor that produces a distinctive burning sensation in the nasal passages rather than on the tongue.

While mustard seeds have a naturally pungent flavor, their heat diminishes when cooked, making them versatile for use in various culinary applications beyond just condiment forms, such as in sauces, marinades, and dressings. Wasabi, however, is generally used fresh and loses its potency quickly when exposed to air or heat, typically served as a paste alongside sushi and sashimi to enhance the flavors of the fish.

Mustard is commonly available and widely used across many cuisines worldwide, known for its variety in forms, including whole seed, ground powder, and prepared sauces. In contrast, wasabi is most associated with Japanese cuisine and is less commonly found in its authentic form outside Japan, often substituted with a colored horseradish mixture.

In terms of health benefits, mustard is rich in antioxidants and has anti-inflammatory properties. It is also a source of selenium, which supports thyroid function. Whereas wasabi is known for its natural antimicrobial properties and can aid in digestion and detoxification.

Mustard plants are easy to cultivate in a variety of climates and soils, making mustard relatively inexpensive and accessible globally. Wasabi, however, requires specific conditions to grow, needing a shaded, aquatic environment, which makes true wasabi rare and often more expensive than mustard.