Fresh Japanese Wasabi Root
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Real fresh wasabi is one of the most difficult ingredients in the world to source. The wasabi plant (Eutrema japonicum) is notoriously hard to grow, requiring very specific conditions — in Japan, it grows naturally in mountain river valleys along stream beds, where the water is cold, clean, and constantly flowing. It cannot be mass-cultivated in the way that most crops can, and this scarcity is the reason fresh wasabi commands such a high price. It is also the reason that the vast majority of "wasabi" served worldwide — including in most Japanese restaurants — is actually horseradish dyed green.
The difference between real wasabi and the imitation is immediate and profound. Where horseradish-based paste delivers a sharp, one-dimensional burn that hits the sinuses and fades quickly, freshly grated real wasabi is complex, layered, and surprisingly subtle. The heat is clean and bright, building gently and fading smoothly, with underlying sweetness and a vegetal, almost floral depth that is entirely absent from the horseradish substitute. It is a flavour that enhances rather than overwhelms — which is why, in Japan, it has always been used to complement the fish rather than mask it. Once you have tasted the real thing alongside good sushi or sashimi, it is very difficult to go back.
Producer: Sourced directly from Japan. Each rhizome is vacuum-packed for freshness and shipped to the UK for next-day delivery.
Ingredients: Fresh wasabi rhizome (Eutrema japonicum)
Storage: Remove from the package on arrival. Wrap in a damp paper towel to maintain moisture, place inside a plastic bag, and refrigerate. This should keep the wasabi fresh for 2–3 weeks. Re-dampen the paper towel every few days. For longer storage, wrap the rhizome in cling film and place in a freezer bag — it can be grated directly from frozen.
