Wasabi rhizomes are ready to enjoy!
Wasabi Crop had a great weekend, and Zak dug up 51 rhizomes with the biggest weighing 170 g. We prepared the rhizomes for our customers by first trimming them.
Wasabi Crop had a great weekend, and Zak dug up 51 rhizomes with the biggest weighing 170 g. We prepared the rhizomes for our customers by first trimming them.
Wasabi Leaves and Stems are traditionally used in Japanese cuisine for pickled sake lees. The crunchy large heart-shaped wasabi leaves and stems are delicious and highly in demand outside Japan. The heat of wasabi is more prominent in stems than leaves but overall the heat is always greater in the prized rhizome!
Real wasabi paste is made from grating the fresh wasabi rhizome. On grating the rhizome also known as a swollen stem which can take up to 2 years to reach maturity, the volatile isothiocyanate compounds are released to give that wasabi kick – the pungent zingy flavour which everyone wants to experience. The wasabi paste always tastes amazing when it is freshly grated. The best grater to use on the rhizome is the traditional Japanese sharkskin paddle. Real wasabi rhizomes are difficult to find in stores, but at Wasabi Crop we are taking care of this to produce freshly grown wasabi rhizomes, leaves and stems.