Fresh Wasabi

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Frequently asked questions

Absolutely. We’re proud suppliers of our very own British Wasabi that’s raised in our own farms in Dorset & Hampshire. We support the high demand for fresh wasabi by importing from the famous wasabi growing region of Shizuoka in Japan. This way we can proudly offer our customers the unique flavour of both English and Japanese Wasabi.

Wasabi can be on the costly side because it has specific needs to flourish and grow, which requires careful attention. To thrive, wasabi plants need flowing spring water, shade, rocky soil, and stable temperatures between 8 and 20°C year-round. Most “wasabi” you find in restaurants is actually horseradish mixed with artificial colourings and additives. Most people have not experienced the unique flavour of real wasabi, and do not appreciate the work required to grow it.

Yes! Whilst we’re biased, fresh wasabi is worth it because there is no flavour like it. The “wasabi” found in many restaurants isn’t real, so many do not know its true taste. Real wasabi also doesn’t overpower your dishes but adds to them. If you get hold of real wasabi and taste it soon after it’s been grated, you simply won’t forget it.

Fresh wasabi should be kept in the fridge, in an unsealed plastic bag. Wasabi stores well this way for two weeks. If you keep your wasabi longer, just peel the skin and you will still have good, fresh wasabi underneath.

Get inspired with some recipes

Spicy Tempura Prawns with Ponzu Mayonnaise and Wasabi by James Martin

Spicy Tempura Prawns with Ponzu Mayonnaise and Wasabi by James Martin

Prep Time: 20 minutesCooking Time: 15 minutesTotal Time: 35 minutesServing Size: 6 Crispy, zesty, and packed with a fiery kick,...

Shabu-Shabu: A Light & Flavourful Japanese Hot Pot for Spring

Shabu-Shabu: A Light & Flavourful Japanese Hot Pot for Spring

Shabu-shabu is a delicate and warming Japanese hot pot—perfect for welcoming spring!

Seared Tuna Tataki with IKI Sweet Soy Dipping Sauce

Seared Tuna Tataki with IKI Sweet Soy Dipping Sauce

The perfect combination of lightly seared, rich and flavourful tuna with a rich, umami-packed dipping sauce.

Kuro Goma-ae by Yuki Gomi

Kuro Goma-ae by Yuki Gomi

Goma-ae is a very popular Japanese home-cooked dish with a lovely aroma of black sesame seeds and the sweet and nutty flavour of the sauce.

Clam Miso Soup by Yuki Gomi

Clam Miso Soup by Yuki Gomi

Some traditional Japanese people have miso soup with every meal, and a lot of restaurants serve it for free as part of the menu.

Spicy Tempura Prawns with Ponzu Mayonnaise and Wasabi by James Martin

Spicy Tempura Prawns with Ponzu Mayonnaise and Wasabi by James Martin

Prep Time: 20 minutesCooking Time: 15 minutesTotal Time: 35 minutesServing Size: 6 Crispy, zesty, and packed with a fiery kick,...