Fresh Wasabi Root, (+/-65 - 80g)

Fresh Wasabi Root: Two Years of Careful Cultivation!

The fresh wasabi root, a culinary gem that requires two years of careful nurture to reach maturity, stands as one of the most prized vegetables in the culinary world. Remember that fresh wasabi has a strong and pungent flavour, so a little goes a long way. Start with small amounts and adjust to taste according to your preference. Enjoy experimenting with this unique and flavourful ingredient!

A Symphony of Flavours: Unique Taste Profile

Fresh wasabi boasts a flavour profile that sets it apart from its processed counterparts. The taste resembles a harmonious blend of asparagus and artichoke hearts, infused with a clean heat that tantalises the palate and ignites the sinuses. 

Cooking Suggestions

• Grating: The most traditional and common way to enjoy fresh wasabi root is by grating it into a paste using a sharkskin or fine grater called an "oroshi." This releases the potent flavour and aroma of the wasabi. Alternatively, you can use a microplane or the fine side of a box grater.
• Add to Sauces: Fresh wasabi can be grated and incorporated into various sauces, such as soy sauce or ponzu, to add heat and depth of flavour. Mix it in small quantities to taste, as it is very potent.
• Marinades: Combine grated fresh wasabi with soy sauce, ginger, garlic and a touch of honey or sugar to create a flavourful marinade for meats, fish or tofu.
• Dressings: Mix grated fresh wasabi with rice vinegar, sesame oil and a pinch of sugar to make a spicy dressing for salads.
• Wasabi Butter: Blend grated fresh wasabi into softened butter along with a pinch of salt. This can be used as a finishing touch for grilled meats, seafood or vegetables.

Cooking Suggestions

• Sushi and Sashimi: Fresh wasabi is a classic accompaniment to sushi and sashimi. Serve it alongside your favourite sushi rolls, nigiri or slices of raw fish to add heat and flavour.
• Asian Noodles: Stir freshly grated wasabi into noodle dishes such as soba or udon for an extra kick of spice.
• Seafood: Fresh wasabi pairs particularly well with seafood. Serve it alongside grilled or poached fish, prawns or scallops for a zesty flavour boost.
• Tempura: Use fresh wasabi as a dipping sauce for tempura-fried vegetables and seafood.
• Meat Dishes: Fresh wasabi can also enhance the flavour of grilled or seared meats such as beef, pork or chicken. Serve it on the side as a condiment or incorporate it into marinades or sauces.
• Vegetable Dishes: Drizzle freshly grated wasabi over roasted or steamed vegetables, such as asparagus, broccoli or sweet potatoes, for a spicy twist.