The Wasabi Company | Fresh Wasabi UK Grown | Japanese Ingredients

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A wooden bowl with several fresh wasabi rhizomes on green leaves, placed on a weathered wooden surface above water.
A wooden bowl filled with several fresh wasabi rhizomes sits on a wooden railing above dark water.
A bowl containing several wasabi rhizomes on a wooden surface above dark water.

All your favourite

Fresh wasabi Soy sauce Ponzu Sake Konro grills Miso Tableware Wasabi Mustard Plants Dashi Gifts Cooking sets Citrus trees Shiitake mushrooms Wasabi vodka Kosho Furikake Hon Mirin

Japanese Ingredients

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Videos

A library of reels, product information & farm videos

Zero Waste Wasabi

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From watercress farm to wasabi

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In our journal

Umami: What is it, and how do you get it?

Umami: What is it, and how do you get it?

As one of the five basic tastes, umami is the savoury, meaty flavour that comes from amino acids and protein

MISO CONFUSED?  Everything You’ve Ever Wanted to Know About Miso

MISO CONFUSED? Everything You’ve Ever Wanted to Know About Miso

If you're thinking MISO CONFUSED then let us explain all about miso, different types of miso and how to use...

Japanese Rice Vinegar: How to Choose and Use It

Japanese Rice Vinegar: How to Choose and Use It

A splash into a salad, a quick pickle for something grilled, a way to lift leftovers: rice vinegar is one...

Umami: What is it, and how do you get it?

Umami: What is it, and how do you get it?

As one of the five basic tastes, umami is the savoury, meaty flavour that comes from amino acids and protein
MISO CONFUSED?  Everything You’ve Ever Wanted to Know About Miso

MISO CONFUSED? Everything You’ve Ever Wanted to Know About Miso

If you're thinking MISO CONFUSED then let us explain all about miso, different types of miso and how to use it!
Japanese Rice Vinegar: How to Choose and Use It

Japanese Rice Vinegar: How to Choose and Use It

A splash into a salad, a quick pickle for something grilled, a way to lift leftovers: rice vinegar is one of those ingredients that becomes more useful the more you use it