The rhizome quality of three local wasabi varieties and their processed products were evaluated and compared with one wasabi product from Japan by using chemical and HPLC analysis. Results indicated that the contents of important elements in the rhizome of three wasabi varieties were higher than that of Japanese one. Among them, the P element in the three local varieties reached up to 155mg/100g which was much higher than that of Japanese one with only 65mg/100g. The quality of Taninung No. 1 had higher contents of S, K, glucose and vitamin C in rhizome than the other varieties, although it was criticized to have sightly lower content of P element. Results also revealed that the product with equal amounts of petiole and rhizome from Tainung No. 1 had advantages of better taste and less cost than others and could be accepted by processing manufactures and farmers in Taiwan.