FRESH JAPANESE WASABI ROOT 100g±

FRESH WASABI ROOT

Real fresh wasabi root is incredibly expensive because wasabi plants are notoriously difficult to grow and require very specific conditions. In Japan, wasabi is naturally grown in areas that have mountain river valleys, where these wasabi plants can grow naturally along the river stream beds.

Due to issues that limit the Japanese Wasabi plant's mass cultivation and thus increase its price and decrease availability, outside of Japan, the Western Horseradish plant is generally used in place of Japanese Horseradish. This version is commonly referred to as "Western Wasabi" in Japan. We source our fresh wasabi from Japan's best regions, such as Nagano, Shizuoka, or Izu.

Storing and preparing fresh wasabi involves a few specific steps to ensure you retain its unique flavour and pungency. 

Storing Fresh Wasabi

Refrigeration: Fresh wasabi rhizomes should be stored in the fridge. Once you have received your wasabi root, take it out of the vacuum bag we send it in. It can then be wrapped in a damp paper towel to maintain moisture, and then placed in a plastic bag. This should help keep it fresh for about 2-3 weeks.

Freezing: If you need to store wasabi for a longer period, you can freeze it. Wrap the rhizome in clingfilm and place it in a freezer bag. When you need to use it, you can grate it while it's still frozen, as thawing can cause it to lose some of its pungency.

Preparing Fresh Wasabi

Cleaning: Rinse the wasabi rhizome under cold water to remove any dirt. Use a vegetable brush if necessary to clean it thoroughly.

Peeling: It is not always necessary to peel the wasabi, but you may want to peel some of the outer layer with a knife.

Grating: Traditional Method: The best way to prepare wasabi is by using a sharkskin grater (oroshi), which provides a fine, smooth paste. In the absence of a sharkskin grater, a ceramic or fine metal grater can be used. Grate the wasabi rhizome in a circular motion to break down the fibres and create a paste. The paste should be allowed to rest for a few minutes (about 5-10 minutes) to develop its full flavour.

Serving: Freshly grated wasabi is best used immediately, as its pungency and flavour start to diminish after about 15-20 minutes. It pairs well with sushi, sashimi, and other Japanese dishes.

Tips for Best Results

Only grate what you need: Fresh wasabi loses its flavour quickly once grated, so it's best to only prepare the amount you plan to use immediately. Storage of leftovers: If you have leftover grated wasabi, you can wrap it tightly in plastic wrap and store it in the refrigerator, but use it within a day or two for the best flavour.

Try our Tuna Tartare with Avocado recipe.

Origin: Japan

Net: 100g±