wasabi
Condiments & Sauces
Is wasabi high in oxalates?
Is wasabi high or low in oxalates? See its exact rating, how much counts as a portion, and its FODMAP, salicylate, oxalate and diet compatibility in one place.
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Compare wasabi across criteria
Sensitivity notes
Why oxalates food checker matters
Oxalates are compounds found in many plant foods that can bind with calcium to form crystals. High oxalate intake may contribute to kidney stones in susceptible individuals and can cause other symptoms in those with oxalate sensitivity.
- Stay well-hydrated to help prevent oxalate crystal formation
- Pair high-oxalate foods with calcium-rich foods to bind oxalates
- Cooking and boiling can reduce oxalate content in some foods
- Spread oxalate intake throughout the day rather than one large dose
- Consider probiotics - some gut bacteria break down oxalates
Sensitivities
What wasabi contains
FODMAPs
Histamine & Amines
Plant compounds
Irritants
Additives
Allergens
Diet fit
Where wasabi fits
Therapeutic diets
Lifestyle diets
Religious diets
What to know about wasabi
Most wasabi eaten outside Japan is not wasabi. Real Wasabia japonica is slow, fussy and expensive to grow, so the green paste in tubes, in sachets and on supermarket sushi is usually horseradish plus mustard, colouring and a binder, with little or no actual wasabi rhizome in it. That matters for a trigger journal, because what you are really recording is the substitute's ingredient list rather than the plant. Wasabi is graded D for FODMAPs and D for polyols here, and prepared paste is a large part of why: sorbitol is a standard ingredient in tube wasabi, used to keep it moist. Everything else sits in the borderline band rather than the high one, with histamine B, histamine liberator B, tyramine B, salicylate B, oxalate B, sulfite B, nickel B and glutamates B.
Watch for
- Polyols D and FODMAPs D.Check the tube for sorbitol, which is added to commercial wasabi paste as a humectant. If polyols are your known trigger, freshly grated horseradish root has a one-item ingredient list and none of it
- Read the paste, not the name.Typical tube ingredients are horseradish, mustard, oil, salt, thickener and colours, often a blue and a yellow used together to make green, or spirulina in the natural versions. If you react to azo colourings or to mustard, that is the exposure, not the wasabi
- The heat is chemically different from chilli.Wasabi and horseradish heat comes from allyl isothiocyanate, which is volatile, so it rushes into the sinuses and fades within a couple of minutes. Chilli capsaicin stays on the tongue and lingers. Streaming eyes and a nose hit are an irritant response and not by themselves an allergic one
- The borderline grades stack.Histamine B, liberator B, tyramine B and glutamates B are individually mild, but wasabi almost never arrives alone. Soy sauce, pickled ginger and vinegared rice are all on the same plate, and the meal as a whole may be the trigger
- Freshly grated real wasabi loses its pungency fast, within roughly fifteen minutes, because the compound responsible evaporates.Restaurants that serve the real thing grate it to order, which is a useful tell for what you actually ate
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Oxalates Guide
Everything you need to know about oxalates sensitivity and smart food choices.
Oxalates are compounds found in many plant foods that can bind with calcium to form crystals. High oxalate intake may contribute to kidney stones in susceptible individuals and can cause other symptoms in those with oxalate sensitivity.
Sensitivity varies widely. What triggers one person may be fine for another. Track your reactions to find your personal threshold.
These foods are generally well-tolerated for Oxalates sensitivity:
View all safe options
These foods have moderate levels and may be tolerated in small amounts:
These foods are high in oxalates and may trigger symptoms:
View full list
If you're sensitive to Oxalates, consider these strategies:
- 1Stay well-hydrated to help prevent oxalate crystal formation
- 2Pair high-oxalate foods with calcium-rich foods to bind oxalates
- 3Cooking and boiling can reduce oxalate content in some foods
- 4Spread oxalate intake throughout the day rather than one large dose
- 5Consider probiotics - some gut bacteria break down oxalates
Pro tip: Keep a food diary to track your reactions. The Triggerbites app makes this easy with automatic pattern detection.
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Get the AppFAQ
Is wasabi high in Oxalates?
Oxalates: moderate signal - portion size matters.
Can I still eat wasabi if I'm sensitive to Oxalates?
Try smaller portions and space it out.
What else should I check?
Check Spicy Foods, FODMAPs, and Polyols next for a fuller picture.