Choose a rhizome size to match your dinner plans. Our fresh wasabi is grown in natural, mineral rich water on our Dorset and Hampshire farms. The prized rhizomes take at least 18 months to reach harvest. Fine grating breaks down the wasabi at a cellular level instigating an enzyme reaction that delivers an aromatic, fresh flavoured pungency with a natural sweetness.
Fresh wasabi is classically paired with sushi and sashimi. Versatile in the extreme fresh wasabi can also flavour dressings, butters, sauces, ceviches, gravadlax, sorbets, foams and freshly grated will accompany meat or fish.
Wasabi is a natural product and weight can vary, we will always carefully select a rhizome to match or exceed your chosen product.
Wasabi will not grow well from rhizomes, please purchase wasabi plants if you are keen to grow your own.
Fresh product orders are sent Mon-Thurs. Next Day options are available for orders placed by 12pm.
We deliver to EU destinations on a 1-2 day courier service (see More info). For other destinations please email.
We recommend you have your order delivered to a destination where somebody will be present to receive it.
50g will serve 4 with sushi
We recommend that 50g of fresh wasabi will serve 4 people with sushi. More info
Remember there are plenty of ways to use fresh wasabi so don't be shy! Check out some suggestions Cooking with wasabi
Rhizomes will store well for two weeks or more when individually wrapped in damp paper towels or in the muslin cloth in which they were sent. These should be stored in an uncovered bowl in the fridge. Do not use plastic to seal the rhizomes, as they need air circulation. Rinse in cold water every 3-4 days for maximum shelf life. More info
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 3, left
Japanese Sharing Platter
Tempura wasabi leaf, grilled prawns, and sliced ribeye steak, served with wasabi mayonnaise, three year old soy sauce, and Champonzu Sauce for dipping. Use a combination of fresh wasabi and wasabi oil to give the mayonnaise a good kick.
See image 4, left
Watercress and Pea Soup with Wasabi Foam
Simmer rice wine vinegar with lemongrass and coriander, then cool and add egg white and plenty of freshly grated wasabi. Blitz with a stick blender to create a foam then serve immediately. Perfect for topping a soup or adding a touch of class to a variety of dishes.
See image 5, left