DORSET
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| Telephone 01929 463824 hello@thewasabicompany.co.uk |
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British Wasabi
Experience our British Wasabi, fresh from our farms in Dorset and Hampshire. Perfect for those who love adding an authentic touch to their cooking, our English Wasabi offers a natural and potent flavour that will enhance your dishes. Whether pairing with sushi, stirring into noodles, or adding a twist to your own recipes, our fresh British wasabi will elevate them to a whole new level.
Grown with care in nutrient-rich mineral water for over 18 months, our wasabi is all about quality you can taste. Explore The Wasabi Company’s range of local, fresh Dorset & Hampshire wasabi to give your meals a deliciously sharp kick.
Wasabi Plants
Whether you want to harvest fresh wasabi for your cooking or try your hand at growing your own wasabi plants, our selection of fresh wasabi has something for everyone. Buy a singular wasabi japonica plant to add an incredible garnish to your meals, or invest in multiple wasabi plants to experiment with wasabi flavours across a huge range of dishes and culinary styles.
Do you know someone who loves Japanese cuisine? A fresh wasabi starter kit could be the perfect gift if they’re interested in growing their own wasabi. Nothing beats the taste and authenticity of fresh, homegrown wasabi, so order today to instantly elevate your cooking.
Wasabi japonica plant explained
Don’t know your wasabi leaves from your stems? Here’s a quick introduction to the different parts of the amazing wasabi plant.
Wasabi japonica is part of the Brassica family, alongside other favourites like cabbages, broccoli, watercress and horseradish. Wasabi plants grow on the banks of mountain streams, being fed by mineral and nutrient-rich spring water. All parts of the wasabi plant, including the leaves, stem and root, are edible, with each carrying the distinctive wasabi flavour – although with varying levels of pungency.
Wasabi leaves are large and heart-shaped. They increase in pungency as they’re chewed, and they’re commonly used as a garnish – although they can also be stir fried, sautéed or boiled with noodles and stews. The leaf stems (or petioles) are crunchy and have mild heat. These stems are often pickled.
Clusters of white flowers appear high on the leaf stems in late winter. These beautiful flowers have a delicate flavour and make a brilliant, unique garnish.
Moving to the bottom of the wasabi plant, the wasabi stem (commonly referred to as a rhizome) forms at the crown of the plant and grows above ground. The wasabi stem is the part that’s grated to produce wasabi paste. The colour of wasabi stems can vary between different shades of green, and the colour, age and growth conditions can all affect the wasabi flavour and pungency.
If you grow your own wasabi with one of our kits, you can pull out the whole plant when it’s fully developed to make freshly grated wasabi. And thanks to the wasabi root offshoots at the base of the harvested plant, you can continue growing wasabi even after harvesting. Simply separate and replant your wasabi root plant to start again.
