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Fresh Wasabi Leave and Stems

Please review the Blog Post on Fresh Wasabi Leaves and Stems at our new Blog site at Wasabi Crop Blog.

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!


Pickled Wasabi Zuke

Please review the Blog Post on Pickled Wasabi Zuke at our new Blog site at Wasabi Crop Blog.   

Wasabi Zuke is a popular pickled dish served in Japan and can be prepared by taking all parts of the wasabi plant. This chopping and mixing of all the leaves, flowers, leafstalks and the ground roots with salt water and sake including sugar. Wasabi Zuke can be a great dinner dish or even a suitable side dish especially with drinks. These types of dishes are called kasuzuke (food pickled in the lees from sake brewing). Wasabi Zuke was developed by merchants in Fuchu which is modern-day Shizuoka which flourished in the Edo Period.

Growing Wasabi in Northern Ireland

Please review the Blog Post on Growing Wasabi in Northern Ireland at our new Blog site at Wasabi Crop Blog

At present Wasabi Crop is one of two commercial growers in the United Kingdom and the only producer in Northern Ireland. Our aim is to grow fresh wasabi rhizomes, leaves and stems and serve all our customers. The wasabi varieties will include Mazuma, Daruma and Green Thumb. Wasabi Crop is based in County Armagh, which is the home of the Bramley apple and provides a rich agricultural land for our business.

WASABI CROP BLOG

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My name is Sofia and I am the Blogger for Wasabi Crop. We decided to move the Blog from here to our new location at Wasabi Crop Blog because we wanted it to be a more versatile media platform. The aim to share our experiences using freshly grown wasabi for cooking and letting our customers know how we are progressing with the growing of wasabi rhizomes, leaves and stems.