SOME Wasabi FACTS.
- Wasabi is not just for sushi or sashimi.
- Wasabi is great with steak, oysters, in white sauces (aioli, crème fresh), mashed potatoes, salad dressings and cold noodle dishes. (And it’s killer in bloody marys.)
- Most “wasabi” commonly served is likely just horseradish and green food dye.
- It’s possible that you’ve never tasted fresh wasabi.
- Fresh wasabi is used as a flavor enhancer such as salt and butter.
- Fresh wasabi has a vegetal flavor similar to asparagus or artichoke hearts as well as heat to make flavors really pop.
- Fresh wasabi rhizomes, leaves and stems are harvested and available year round; fresh from our farm.
- Our wasabi tastes clean because it is grown in pristine coastal mountain stream water and not soil like some imported wasabi. Our wasabi is not processed such as freeze-dried, grated or containing any additives.
- We sell the vegetable, not the powder or paste. Fresh wasabi lasts for approximately two months in its ungrated state if it’s kept damp and cold in the refrigerator. Its heat and flavor is not diminished in this latent / ungrated state.
We grow fresh wasabi available for purchase year-round.
We ship fresh produce directly from the farm nationally and internationally each and every week of the year. Our product is not processed in any way. We sell the wasabi rhizome which is grated into a paste.
We do not use genetically modified organisms (GMO)s.
Our crop is not genetically modified in any way. It is grown in greenhouses to promote plant growth and to assure a continuous harvestable supply.
Most of the “wasabi” provided to customers in restaurants is primarily horseradish and green-colored food dye.
The wasabi powder or packaged paste found in grocery stores has varying amounts of wasabi. Thus many of our first-time customers had never before tasted fresh wasabi. Fresh wasabi has a unique flavor and distinctive heat that is much richer than the horseradish-based paste. These pastes are essentially starch and heat; like a hot potato, present in the palate, but not really contributing flavor to the dish. Fresh, real wasabi has a deep vegetal flavor similar to asparagus or artichoke hearts; which is why it pairs so well with so many foods including steak, oysters, noodles, potatoes and of course, fish.
Wasabi makes for a great garden plant - plus, the leaves and stems are edible while the plant grows (like kale)
See our page about wasabi plant starts. Remember, lots of water, no direct sunlight, well-drained soil, lots of nutrients.