FIND Our fresh wasabi at these LOCATIONS.
Plant Starts: NURSERIES
The Territorial Seed Company (online catalogue. Sells potted wasabi plant starts)
One Green World (Portland, Oregon)
RESTAURANTS:
Bamboo Sushi, Portland Oregon
Coquine, Portland Oregon
Sunriver Brewing, SUnriver Oregon (made several beers with fresh and powdered wasabi)
The Dutch, New York City
Nogoduro, Portland OR
W Seattle (Trace), Seattle WA
Zilla Sake, Portland OR
Departure, Portland OR
Ten Thousand Waves, Santa Fe NM
Uncommon Brewing - wasabi pilsner beer
Hard Times Distillery (Green Geisha Wasabi infused vodka)
The Painted Lady (Newberg, OR)
Peko-Peko, San Francisco CA
Salt and Straw (green apple / wasabi ice cream - seasonal)
Taylor Rail Works, Portland Oregon
Bar Ferdinand, Seattle, WA
Finn River Cider - wasabi cider
Quiantrelle, Portland OR
The Land and Water Company, San Diego CA
Saisho, Mobile Alabama
Chef Naoko - Portland OR (Look for a future Kaiser meal with our Mazuma)
The Mariposa (Deer Valley Resort UT)
US DISTRIBUTORS (roots/rhizomes and leaves/stems)
Fresh & Wild (Vancouver WA)
Artisinal Foods (Las Vegas)
Mikuni Wild Harvest (Seattle)
Uwajimaya (Beaverton)
The Flying Fish Co., Portland OR (SE Hawthorne)
New Seasons Market Portland OR (upon request)
Oregon Mushroom Company (mail order)
Metropolitan Seafood Company (New Jersey) Hint: sign up for their newsletter; it's fabulous
World Foods Portland Oregon (Pearl District)
TASTING NOTES
"Your wasabi was absolutely perfect. I haven't had such fresh and beautiful stuff since visiting friends in matsumoto a few years ago. The leaves were in very good shape, too... It was served as part of our annual new year's osechi bento, we we encouraged people to eat it with our steamed fish cake."
Sylvan Mishima Brackett, Peko-Peko
"The flowers from the wasabi plant are a nice touch to an already amazing product. They present well and are an excellent way to showcase the entire plant. Unlike the rhizome itself, the flower and stems are mild enough that they can be eaten on their own. They are crisp and have just a hint of the roots potency. They also make a beautiful garnish to go along with wasabi ordered by our patrons."
Charles Yin, Hiro 88
“…thank you for sending us the wasabi root and leaves. [At Feast Portland] we are planning on serving seared Albacore tuna with a wasabi puree, and Buoy Beer Cream Aioli. Your products are so beautiful and flavorful.” Aaron Bedard I Executive Chef - Stephanie Inn, Cannon Beach Oregon
thank you for sending us the wasabi root and leaves. We are planning on serving seared Albacore tuna with a wasabi puree, and Buoy Beer Cream Aioli.