Wasabia japonica · 山葵
The green fire of mountain streams.
Real wasabi is one of the rarest, most demanding crops on earth. Learn its story, how to grow it, and how to taste it properly.
Discover real wasabi95%
of “wasabi” served outside Japan is horseradish, mustard and green dye.
18–24
months for a rhizome to mature in cold, flowing mountain water.
15 min
is how long the flavor of freshly grated wasabi lasts at its peak.
Growing
Born in cold, clear water
In the valleys of Shizuoka and Nagano, wasabi grows in terraced gravel beds fed by spring water that stays between 10 and 15 °C all year. Shade, constant flow and patience are everything.
Read the growing guide →
How to use
Grate slowly, in circles
Wasabi's heat is created the moment its cells break. A fine sharkskin grater and gentle circular strokes release a sweet, aromatic, fleeting heat that never burns your nose like the tube.
Learn the technique →Recipes
