Wasabi Leaves & Stem
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Wasabi leaves are large, heart shaped and have a wasabi flavour with a mild wasabi heat. Thinly sliced and dressed with one of our Japanese ponzus they make for a rich, bold, citrus dressed salad. Or combine with one of our sesame oils for a more delicate dressing. Very popular in Japan fried in tempura batter leaves are also excellent stir fried, sautéed or boiled with noodles and stews.
Traditionally pickled in sake lees, stems have an excellent crunch with a radish and spring onion flavour when raw. They work well in stews and casseroles and make an excellent stirrer for a wasabi Bloody Mary!
Leaves are sent in 250g bunches with stems attached.
Each bunch has 20-40 stems with leaves.
Wasabi Leaf or Watercress Pesto by @ShisoDelicious
150g wasabi leaves or watercress + their stalks
2 tablespoons toasted sesame seed
2 tablespoons toasted sunflower seeds
1-2 garlic cloves, to taste
1 teaspoon sea salt or more to taste
1 teaspoon white miso*
1 teaspoon vinegar (any)
3 tablespoons extra virgin olive oil, or more to taste
1 tablespoon toasted sesame oil
*I add white #miso to this pesto for a 'cheesy' touch but you can use any miso, nutritional yeast, or leave it out
Process all ingredients. You can add a little water to loosen it if the leaves are a drier type, like the wasabi leaves.
Taste and balance the flavours by adding more salt/miso/vinegar. Traditional pesto has parmesan which adds a salty, #umami, acidic flavour to the pesto, that’s what I’m trying to match with the salt/miso/vinegar combo.
Keeps for quite a few days in the fridge.
Try something different from the traditional bloody Mary by seasoning with Black garlic salt, Tashibori yuzu, and White soy sauce. Finish with Wasabi leaf and fresh-grated Wasabi for a modern twist on a classic with great depth of flavour.
See image 4 , left
Avocado and Tuna Salad with White Soy and Mirin Dressing
Toss together watercress and sliced wasabi leaf with diced avocado and good quality tuna to create this simple yet elegant salad. Whisk together one part white soy sauce, one part mirin, and two parts gold sesame oil to create a light and well-balanced dressing.
See image 5, left