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If you have any further questions not covered in the sections below please email us at email@example.com and we will be happy to answer your enquiry
Information on Christmas orders and delivery can be found here
No, you can buy as few, or as many, rhizomes as you like dependent on stock levels! The smallest rhizome we sell is usually 50g.
Be sure to fill in the “Special delivery Instructions” box during the order process. Use this to tell the person delivering your order where you would like the package left if you are not home. You can choose a neighbour or a suitable place on your property. Avoid choosing a spot where the parcel will be at risk of becoming too hot. We cannot guarantee that Royal Mail will follow these delivery instructions so we recommend that you have the wasabi delivered to an address where somebody will be at home.
If the order is over 2kg or you select our Express Service it will be sent with DHL or Royal Mail next day and will require a ssignature. You will receive email notifications for DHL orders with the option to re-arrange a failed delivery or change the delivery address.
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Fresh wasabi is best stored in a glass of water in fridge. Keep the stems at the tp out of the watre and change the water every day. It ca also be stored in the fridge wrapped in piece of muslin supplied with your wasabi. If these procedures are followed rhizomes will store for 2 weeks.
Fresh wasabi is a very healthy vegetable. Due to its natural effects stimulating the liver and gallbladder care should be taken if you suffer from a predisposition to gastrointestinal conditions.
We do not recommend freezing whole rhizomes. Grated wasabi can be frozen if it is done immediately after grating. Grate the wasabi and wrap with cling film. Make sure the wasabi is protected from the air by wrapping tightly.
Serving suggestions and recipes are available on our website
The ingredients in the wasabi rhizome that react with each other to produce the distinctive real wasabi flavour and pungency do not come into contact unless cell walls are broken down. The grating action on the right kind of grater will give you the right result and ensure you get the best of the real wasabi flavour.
It may be tempting to try chopping or coarse grating the wasabi rhizome. Don’t. This does not break down the wasabi into a paste and so will not release the flavour or heat.
Our wasabi is not certified organic as it is growing on a non-organic site, however no insecticides, herbicides or fungicides are used in the beds.
All wasabi from The Wasabi Company is grown in England. We do not disclose the exact location of the farms to protect our intellectual property regarding the growing method.
The Wasabi Company is a sister company to The Watercress Company which grows watercress and baby leaf salad. Wasabi is a new product that the company came across when looking for a new challenge that suited their existing farming conditions and area of expertise.
No, sorry, at this stage we are not opening farms to visitors.
Fresh wasabi is 100% wasabi. Due to the expertise needed to grow the plant, associated costs and relative scarcity, wasabi pastes and powders are mostly made up of horseradish, mustard powders, colourings and flavourings. Check the ingredients and you will see wasabi makes up a very small percentage and often this comes from other parts of the plant such as the leaves and stems. Some products called wasabi contain no actual wasabi.
Some varieties of fresh wasabi are greener than others. No fresh wasabi is as green as the wasabi pastes and powders that you buy in the shops or see in restaurants. This is because the pastes and powders are not made from wasabi but contain other ingredients like horseradish and mustard and rely on colouring agents to provide the colour.
Horseradish Armoracia rusticana and Wasabia japonica are both members of the Brassica family (as is watercress) but do not belong to the same species. Horseradish grows a long edible root whereas wasabi grows thinner, shorter non-edible roots. Wasabi has a rhizome (or swollen stem) that grows at the base of the plant above ground; horseradish does not have a rhizome.
Although the root of the horseradish and the rhizome of the wasabi plant have a similar pungency when eaten the actual flavour of each is clearly distinguishable. Wasabi has a more complex taste and an unmistakable sweet after taste when eaten fresh.
Horseradish is used to flavour wasabi products because it is a cheaper way to produce the pungent effect.
The wasabi plant is a tough plant to grow.
We have built a special growing facility committed to wasabi production for the 18 – 24 months it takes to grow a single crop to maturity.
Growing fresh wasabi also takes a lot of care and support to protect it from the weather and all the other challenges that sensitive crops face. Because we use no insecticides, herbicides or fungicides we have to put a lot of time into doing this.
Because it is hard to grow, the fresh wasabi from The Wasabi Company is the only fresh wasabi commercially available that is grown in Europe.
The end result speaks for itself. Great tasting fresh wasabi offers a genuinely unique experience and real value for money.
Wasabi plants are available from our site at most times of year and further information is avaiable on the site. It will grow in soil or a pot given damp soil conditions and a shady, sheltered spot.
Traditionally grown in Japan and now the UK, this hardy plant is prized for its green rhizome that is grated to make the green paste served with sushi and sashimi.
Fresh Wasabi is made from grating the rhizome (swollen stem) of the wasabi plant. Imitation products found in packets and tubes will predominantly be made from horseradish, mustard, colouring's, sweeteners and additives.
Classically paired with wasabi and eaten with sushi & sashimi but also used anywhere you are seasoning with salt and seeking to deliver an umami flavoured depth: grilled meat, tempura, vegetable stews, vinaigrettes and noodles.
Yuzu fruit is a citrus fruit widely used in Asian cuisine. It originated and grows wild in central China and Tibet. It was introduced to Japan and Korea during the Tang Dynasty.
Sudachi Is a Japanese citrus fruit, the majority of which is cultivated in the Tokushima prefecture. The squeezed juice is often used as an alternative to vinegar.
The yuzu's flavour is tart, closely resembling that of the grapefruit, with overtones of mandarin orange. It is rarely eaten as a fruit, in Japanese cuisine its aromatic zest is used to garnish dishes and its juice is commonly used as a seasoning.
Sudachi juice is sour citrus, not eaten as fruit, but used as food flavoring. The flavour is comparable to that of a sweet lemon or lime.
The Wasabi Company sell fresh yuzu fruit from November to February and have a full range of other yuzu products throughout the year that includes: yuzu juice, puree, candied peel and yuzu kosho.
Miso is produced by fermenting soybeans with salt and koji and is a traditional Japanese seasoning. Rice, barley, or other ingredients are added to influence the flavoring. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup.
1. Heat water in a large pot over low heat. Add kombu and cook until the mixture just begins to simmer. Stir bonito flakes into kombu mixture until combined. Remove pot from the heat and let dashi sit, uncovered, for 5 minutes. Strain and set aside. 2. Heat 3 1/2 cups dashi in a pot over medium heat. Add tofu and wakame; stir to combine. Remove 1 cup warmed dashi to a small bowl and whisk in miso paste. Pour miso mixture back into the pot with remaining dashi. Stir until warmed through. Serve garnished with chopped green onions or radish.
Dashi and kombu are both available on our website.
Skilled craftsman Seiji Kosaka relies on three generations of family experience to create Marusho fermented vinegars using the same techniques that were employed 200 years ago. Fermented and aged for 90 to 500 days in Japanese cedar wood casks (named after Championship winning sumo wrestlers!) the vinegar's are made with rice grown on the family estate, water from the Kumano mountains and only the highest quality natural ingredients.
The Ledbury and the three Michelin star Gordon Ramsay at Royal Hospital Road are just two top restaurants using these fermented and exquisitely flavoured vinegar's on their current menus.
The range of fermented vinegar's includes: Sake vinegar (Sakazu), Dashi vinegar (Tosazu), Bonito rice vinegar (Sambaizu), Sushi vinegar (Sushizu), Kombu seaweed black vinegar (Kombu kurozu), Black garlic vinegar (Ninniku korozu).
Sushi is vinegared rice so all you need is sushi rice and sushi vinegar, you can then top it or roll it with any ingredients you choose. Maki rolls are made by placing cooked and vinegar sushi rice on nori and then laying other ingredients on top. The nori and rice are then rolled to enclose the other ingredients and sliced into rounds.
Nori is dried seaweed flattened into sheets to be rolled with sushi rice into maki rolls. Nori can also enjoyed on its own or shredded into soups.
What is ponzu? Ponzu is a citrus-based sauce commonly used in Japanese cuisine. It delivers a distinctive umami flavour. Tart, thin and dark brown ‘pon’ in Japanese means ‘punch’ and ‘su’ is vinegar so name literally translates as ‘vinegar punch.’ Ponzu with soy sauce added, such as Champonzu and Sudachi Kombu Ponzu from traditional Japanese makers Marusho is known as ponzu shoyu.
Ponzu is made by simmering mirin, rice vinegar, katsuobushi flakes (tuna) and seaweed. Liquid then cooled and strained and juice of either yuzu, sudachi, daidai, kabuso or lemon added.
How can I cook with ponzu? Ponzu is used as a dressing for salad, grilled meat and fish, or a dip for one pot dishes, sushi and sashimi. It also works very well as a marinade for fish, steak and ribs.
Ponzu is used as a dressing for salad, grilled meat and fish, or a dip for one pot dishes, sushi and sashimi. It also works very well as a marinade for fish, steak and ribs.
Soba Noodles are made from buckwheat, they are usually thin and are sometimes a combination of buckwheat and wheat flours
Somen noodles are very thin white Japanese noodles made of wheat flour, less than 1.3 mm in diameter. The noodles' diameter is the chief distinction between sōmen noodles and the thicker wheat or "udon" noodles
Soba Noodles are made from buckwheat, they are usually thin and are sometimes a combination of buckwheat and wheat flours.
Sesame seeds can be use in salads and pasta dishes to give a rich, nutty flavour. They are also sprinkled over sashimi, sushi, salads, fish and desserts.
Sesame oil is used in dressings, vinaigrette's, meat marinades, fish, tofu, sushi & sashimi. Very small amounts are required as the flavour of the best quality oils are very strong. Just a light drizzle will be sufficient to flavour a serving a freshly steamed or fried vegetables. Add the sesame oil after cooking and just before serving.
Black garlic is a type of "caramelized" garlic. It is made by heating whole bulbs of garlic over the course of several weeks, a process that results in black cloves. Bulbs are kept in a humidity-controlled environment at temperatures that range from 140 to 170 degrees Fahrenheit (60 - 77ºC) for 14 to 40 days.
Black Garlic was first used as a food ingredient in Asian cuisine, but has since caught the attention of chefs across the globe, and is used in a wide variety of dishes from Risotto to poached eggs! What does black garlic taste like? The taste is sweet and syrupy with hints of balsamic vinegar, liquorice and tamarind.
Japanese teas include Genmaicha, a flavourful blend of sencha and toasted brown rice traditionally drunk by the workers on the tea plantations; Gyokuro and Houjicha are other green teas and of course the famous matcha tea. Green teas are so named as the natural oxidisation process is halted by heating the leaves at harvest so the leaves stay green and when brewed correctly are free of bitterness.
All green teas contain Catechin (or Tannin) this is a bioflavonoid that has both anti-viral and antioxidant effects. Catechin and the vitamin C found in green tea can contribute to lower cholesterol by clearing veins and arteries and has been shown to be an effective prevention against influenza.
Shiso tea is made from the dried or fresh leaf of the shiso plant. Shiso leaves can be green, red / purple or a combination of these colours. Red shiso will produce blue and once brewed for longer, purple tea.
Use a wasabi brush to brush your fresh wasabi off the grater into a round ball to preserve the taste.
Use a wasabi grater to create the best quality fresh wasabi paste with a powerful taste, straight from the rhizome.
Traditionally shark skin graters are used in Japan. Imitation shark skin graters along with ceramic and aluminium graters are available to purchase online from The Wasabi Company
Wasabia japonica is a perennial brassica, native to the Japanese mountains. Semi-aquatic, wasabi grows in the wild alongside streams with large trees overhead that provide a canopy of shade. Wasabi will also grow very well in soil in the garden in a damp shady spot. Wasabi will also grow into a large houseplant in a pot.
Wasabi should be planted in free-draining, fertile soil. In a pot use standard compost with added perlite or bark and gravel in the base of the pot. Guard from snails and slugs and provide shade over the summer.
Wasabi is 100% edible so leaves, leaf stems and flowers can all be enjoyed while you wait 18 months for the rhizomes to develop at the base of the plant. Once rhizomes are present you can choose to pull the whole plant and grate your own fresh wasabi. There will be several small offshoots / plant-lets at the base of the harvested plant, these can be separated and re-planted to continue your fresh wasabi growing.
Wasabi plants are available online from The Wasabi Company, the first commercial growers of fresh wasabi in Europe.
Yuzu is a Japanese citrus tree (Citrus junos). The yuzu tree is a hybridisation of a sour mandarin and the lemon-like Ichang papaeda. An essential element of Japanese cuisine, yuzu is used to flavour ponzus, soy sauces, miso, honey and chilli paste. European chefs have embraced its famously tart juice in dishes as wide ranging as fish and white meat to sorbets, ice creams and cheesecakes. Yuzu juice and zest are also big hits with the cocktail crowd and a yuzu gin & tonic tastes like discovering the drink all over again for the first time.
Genuine, un-grafted yuzu trees are hardy down to -10ºC but take over 10 years to yield fruit. Yuzu trees are often grafted onto faster growing root stock so this will dictate it's hardiness, The Wasabi Company sells fruiting yuzu trees that are hardy down the -5ºC.
Genuine yuzu trees take 10 years to yield fruit, grafted trees from The Wasabi Company are sold at 2-3 years old and will yield fruit this year or next.
Yuzu trees, grafted and ready to fruit are sold online by The Wasabi Company. Genuine yuzu trees, that are hardy down to -10ºC will be available from The Wasabi Company very soon.