Wasabi paste is very popular worldwide because of its unique aroma and taste, which is produced from wasabi powder. In the present work, wasabi was ball-milled for 10, 20, 30, 40 and 50 min to obtain different particle size of powder, and the influence of ball milling time on the quality of wasabi paste was investigated. The product quality attributes such as color, water and isothiocyanate contents, chlorophyll content, rheology properties, flavor and sensory values were determined. Results shown that the best wasabi paste could be produced by ball-milling wasabi for 30 min yielding a particle size of 499.1 +/- 36.1 nm, with the highest isothiocyanate, chlorophyll content and sensory scores as well as the best color properties. This work demonstrated that high quality wasabi paste could be produced by selecting proper ball milling time of the raw wasabi material to get proper particle size. (C) 2019 The Society of Powder Technology Japan. Published by Elsevier B.V. and The Society of Powder Technology Japan. All rights reserved.