Wasabi Green Peas

8 Reviews Add a Pic
  • Cook

    6 h
  • Ready In

    6 h
Recipe by  JANAT

“A spicy choice for snack food when you need to crunch on something. Great to put out at a party or have next to you at your computer. If you really love wasabi, you may wish to double or triple the coating mixture.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 cups



  1. Soak the dried peas overnight, then rinse and drain. Place peas in a large pot with enough water to cover by a couple of inches. Add the Mirepoix, and bring to a boil. Cook until tender, about 1 hour.
  2. Preheat the oven to 200 degrees F (95 degrees C). Coat a large cookie sheet with olive oil. It helps to use a cookie sheet with sides to keep them from rolling off.
  3. Drain the peas, and transfer to the cookie sheet. Roll them around in the oil by tilting the pan, or stir with your hand. Bake for 4 to 8 hours in the preheated oven, stirring every 30 minutes or so, until peas are dry. Remove from oven, and season with salt, onion salt, and garlic powder.
  4. While the peas are roasting, mix together the wasabi powder, tahini, rice vinegar, and Dijon mustard in a large bowl. When the peas are ready, pour them into the bowl, and stir to coat with the wasabi mixture. Pour them back onto the cookie sheet in a single layer, and return to the oven.
  5. Bake for another 10 minutes in the preheated oven, or until the aroma becomes very strong, and the coating is dry.

Share It

Reviews (8)

Rate This Recipe


I believe this is a classic case of over-complicating a simple idea. Wasabi Peas are not a complex creation: Wasabi + Peas + Roasting/Dehydrating = Yum. Never overcomplicate when the simpler idea is better.



This was the most disappointing waste of time and resources - tastes nothing like they should - I followed the recipe to the most minute detail. Still want to try to make these but they ended up dry, hard, and tasteless.



I don't understand the poor reviews on this snack... maybe the reviewers were expecting a side dish of soft, cooked peas?? If so, this is NOT a side dish type pea... the peas are cooked until completely dehydrated (thus they are hard and crunchy) and meant to be eaten alone as a snack (they also make great additions to salads). The prep and cooking is a little long, but these are a great snack, and you can make a bunch and freeze some for later. You also CANNOT just put wasabi on peas and dehydrate them and get the same thing... you have to add in other ingredients to get a "dough" that will stick to the peas. I skipped the mirepoix part, but followed the rest of the recipe and I thought these were great. Next time I will add a little more wasabi, as I like my wasabi peas very hot.

More Reviews

Similar Recipes

Wasabi Mayo Salmon

Wasabi Mayo Salmon

Green Bean Artichoke Casserole

Green Bean Artichoke Casserole

Bacon Wrapped Green Beans

Bacon Wrapped Green Beans

Rachel's Wasabi Cocktail Sauce

Rachel's Wasabi Cocktail Sauce

Sesame Tempura Green Beans

Sesame Tempura Green Beans

Baked Green Tomatoes

Baked Green Tomatoes


Amount Per Serving (6 total)

  • Calories
  • 370 cal
  • 18%
  • Fat
  • 10.8 g
  • 17%
  • Carbs
  • 64.6 g
  • 21%
  • Protein
  • 17.6 g
  • 35%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 191 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Wasabi Trout


next recipe:

Rachel's Wasabi Cocktail Sauce