FIND Our fresh wasabi at these LOCATIONS.

 Plant Starts: NURSERIES

  • The Territorial Seed Company
  • Dennis' 7 Dees

RESTAURANTS:

  • The Dutch, New York City
  • Nogoduro, Portland OR
  • W Seattle (Trace), Seattle WA
  • Zilla Sake, Portland OR
  • Coquine, 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)

 

 


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.