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This potted wasabi plant was grown from an offshoot and is approximately two months old. Leaves and petioles (stems) are edible and taste like mustard leaves.
Wasabi flowers make great floral garnishes and tea. They are completely edible. Plant starts will flower in the spring.
Plantlet shown untrimmed.
Wasabi is great with oysters. Wasabi is used as a flavor enhancer as much as for heat. With oysters, fresh wasabi adds a vegetal flavor that modulates the briney flavor of oysters and makes the flavor linger. The Dutch Restaurant in NY paired oysters and our wasabi to great success.
Wasabi butter on steak is amazing. Wasabi and steak is a perfect pairing. Think horseradish and prime rib and add an asparagus-like vegetable flavor. This steak has a wasabi leaf puree below. Chef: David Padberg.
Bento Box with fresh wasabi rhizome (small size) and leaves attached. Photo Peko Peko
Wasabi Leaves - Edible and available year round. Taste like a cross between a mustard green and arugula lettuce. Wonderful in salads or sauteed or pickled for wasabi zuke. They can be wrapped like a wasabi-leaf dolma or chopped fine to replace dulce for sashimi/sushi.
Example of what we sell. We sell the fresh vegetable product; not a paste or powder. These rhizomes are grated into the paste like ginger root.
The Wasabi Store sells fresh wasabi grown at the Frog Eyes Wasabi Farm. Our water-grown wasabi has been found to be equal to the highest-grade product grown in Japan. Photo: Oregon Public Broadcasting
Frog Eyes Wasabi Farm is the largest wasabi in the US; supply is not a problem.
Video displaying wasabi harvest at Frog Eyes Farm from Co-Owner Jennifer Bloeser. Video courtesy The Oregonian.
How to grate fresh wasabi. Chef David Padberg demonstrates proper technique. He also shares recipes for wasabi sauces and wasabi-zuke, a quick pickled wasabi popular in Japan. Video courtesy of Cooking Up A Story. Photo: OPB