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Prices are in 2 oz. increments
This fresh wasabi is grown in the U.S.A. and our chefs love it.
(Japanese: わさび,ワサビ , 山葵; Wasabia japonica, Cochlearia wasabi, or Eutrema japonica) is a member of the Brassicaceae family, which includes cabbages, horseradish and mustard. Known as "Japanese horseradish", its root is used as a spice and has an extremely strong flavour. Its hotness is more akin to that of a hot mustard than the capsaicin in a chili pepper, producing vapors that stimulate the nasal passages more than the tongue. The plant grows naturally along stream beds in mountain river valleys in Japan. There are also other species used, such as W. koreana, and W. tetsuigi. The two main cultivars in the marketplace are W. japonica cv. 'Daruma' and cv. 'Mazuma', but there are many others.
Wasabi is often served with sushi or sashimi, usually accompanied with soy sauce. The two are sometimes mixed to form a single dipping sauce known as Wasabi-joyu. Legumes(or peas) may be roasted or fried, then coated with a wasabi-like mixture; that can be eaten as a snack.
Wasabi is often grated with a metal oroshigane, but some prefer to use a more traditional tool made of dried sharkskin (鮫皮) with fine skin on one side and coarse skin on the other. A hand-made grater with irregular teeth can also be used. If a shark-skin grater is unavailable, ceramic is usually preferred.
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