Fresh Wasabi

About Fresh Wasabi

Our fresh wasabi is sourced from both Japan and our farms in Britain, giving you the choice of experiencing the  real taste of fresh wasabi (sometimes called Japanese horseradish). As the only growers of fresh, authentic wasabi in the UK, we know how much care it takes to grow this rare plant, which requires at least 18 months of dedicated attention. In addition to wasabi stems (also called rhizomes), we  provide wasabi leaves and flowers, each offering a distinct, milder taste of this remarkable plant.

Frequently asked questions about fresh wasabi

Can you get real wasabi in the UK?

Absolutely. We’re proud suppliers of our very own British Wasabi that’s raised in our own farms in Dorset & Hampshire. e We support  the high demand for fresh wasabi  by importing from the famous wasabi growing region of Shizuoka in Japan.  This way we can proudly offer our customers the unique flavour of both English and Japanese Wasabi. 

Why is fresh wasabi so expensive?

Wasabi can be on the costly side because it has specific needs to flourish and grow, which requires careful attention. To thrive, wasabi plants need flowing spring water, shade, rocky soil, and stable temperatures between 8 and 20°C year-round. Most  “wasabi” you find in restaurants is actually horseradish mixed with artificial colourings and additives .  Most people d have not experienced the unique flavour of real wasabi, and do not appreciate  the work required to grow it.

Is fresh wasabi worth it?

Yes. Whilst we’re biased, fresh wasabi is worth it because there is no flavour like it. The “wasabi” found in many restaurants isn’t real, so many do not know its true taste. Real wasabi also doesn’t overpower your dishes but adds to them. If you get hold of real wasabi and taste it soon after it’s been grated, you simply won’t forget it.

How long can I keep fresh wasabi?

Fresh wasabi should be kept in the fridge, in an unsealed plastic bag. Wasabi stores well this way for two weeks. If you keep your wasabi longer, just peel the skin and you will still have good, fresh wasabi underneath.