Fresh Japanese Wasabi

Our Japanese wasabi is imported from Shizuoka prefecture, one of Japan’s best-known wasabi growing regions.

Wasabi takes a long time to mature, and demand for fresh wasabi in Europe has outgrown what our Dorset and Hampshire farms can produce on their own. Importing from Shizuoka means we can always keep real wasabi available to chefs and home cooks.

In everyday use, yes. Wasabi is often called a root, but the part you grate is the rhizome – a swollen stem that builds height as new leaves grow from the crown of the plant.

Store the rhizome in the fridge in the plastic bag it arrived in, with the bag left unsealed, and rinse it in cold water every one to two days. Stored this way, it keeps well for around two weeks.

Freeze it as a paste rather than whole. Grate any leftover wasabi, wrap it in cling film and freeze it straight away, then defrost and mix before serving. Whole rhizomes lose flavour and pungency in the freezer.

Most often not. Many tube pastes and powders are made mostly from horseradish, mustard and additives, and contain little or no real wasabi. Check the ingredients list, or better still, grate a fresh rhizome to taste the difference!

Fresh wasabi is classic with sashimi, sushi and cold soba noodles, and it’s just as good with a seared steak or grilled fish. Add it just before serving or, better still, on the side, as high heat dulls its flavour.