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Fresh Wasabi Root
Please check with us before ordering if you need it a certain date. Sometimes we are waiting to get more in.
Your roots will vary in size. Some are an ounce; some are 2 ounces or larger or a bit smaller. Sometimes we have to cut the root into pieces because sometimes our supplier sends us huge roots.
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Wasabi is not just for sushi or sashimi.
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Wasabi is great with steak, oysters, in white sauces (aioli, crème fresh), mashed potatoes, salad dressings and cold noodle dishes. (And it’s killer in bloody marys.)
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Most “wasabi” commonly served is likely just horseradish and green food dye.
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It’s possible that you’ve never tasted fresh wasabi.
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Fresh wasabi is used as a flavor enhancer such as salt and butter.
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Fresh wasabi has a vegetal flavor similar to asparagus or artichoke hearts as well as heat to make flavors really pop.
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Fresh, real wasabi rhizomes, leaves and stems are harvested and available year round; fresh from the farm.
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Our wasabi tastes clean because it is grown in pristine coastal mountain stream water and not soil like some imported wasabi.Our wasabi is not processed such as freeze-dried, grated or containing any additives.
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We sell the vegetable, not the powder or paste. Its heat and flavor is not diminished in this latent state.
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Genuine Farmed Wasabi root from the USA
Fresh, real wasabi root has a deep vegetal flavor similar to asparagus and artichoke hearts, which is why it pairs so well with so many foods including steak, oysters, noodles, potatoes, matsutake and of course, fish.
So, your wasabi is extremely fresh, and it will last for 2 weeks in your refrigerator, sometimes you will need to wait a week after you order to get your wasabi root since they are only harvested 1 x a week, so if you order on a Friday, it may be the following Wednesday before we can ship it. If you need it immediately, please call us or email us and see if it is available immediately.
Wrap wasabi in a moist paper towel and keep it moist and change it every other day.
Do not grate your wasabi until immediately before use. It will lose its flavor after a 1/2 hour after grated. This does not affect the root itself, only the grated wasabi.
The rhizomes keep fresh for at least three weeks in the refrigerator. The quality is nearly completely unaffected if stored correctly. Rhizomes stored properly can be used for two months or more. However, once it’s grated, the heat and flavor evaporate from the paste in about half an hour. It has to do with breaking the cell walls (maceration). Once the rhizome is grated and the cell walls broken, the heat and flavor are volatile. Thus, the plant is both robust for storage, but delicate for serving, somewhat like wine. It will keep for a long time, but once uncorked, it’s time to celebrate.
Wrap each individual rhizome in a wet paper towel and refrigerate in an open bowl or an open plastic vegetable bag. Re-wet the paper towel every few days. If the Wasabi darkens, peel the outer layer lightly with a potato peeler (we prefer the back of a knife) before grating. The cut areas will oxidize only superficially; the heat and flavor will remain unchanged under the oxidized layer. The leaves and stems will keep fresh for one week in the refrigerator stored in the same way you would other fresh greens.
Grate what will only be used within the next ½ hour. Do not grate and store. If this is necessary, we recommend to grate, put the paste into a ramekin and cover with plastic.
We recommend purchasing less frequently and purchase a greater volume. We only ship and shipping costs can be relatively similar to small volume orders. As the wasabi keeps for so long, undiminished, many customers are ordering twice as much as they need that week and saving on shipping costs.