Wasabi is divided into two main categories: wasabi and horseradish. For both wasabi and horseradish, the main ingredient of pungency is "allylmustard oil (allyl isothiocyanate)", but as shown in the radial pattern below, the constituent components are very different.
KINJIRUSHI removed pungent ingredients from rhizomes and roots of the wasabi in the patented process (Japanese Patent No. 3919489), efficiently extracted the active ingredient "6-methylsulfinylhexyl isothiocyanate", and named it "Wasabi-sulfinyl®."
KINJIRUSHI extracted high concentration of active ingredient "isosaponarin" from the wasabi leaves and named it "Wasabi-flavone®"
KINJIRUSHI discovered a new functionality in "6-methylthiohexyl isothiocyanate" which is a refreshing fragrance component peculiar to this wasabi, and named it "Wasabi-thiohexyl."