Contact Us Marutou Wasabi Farm
1523 Suhara, Shimoda-shi,Shizuoka Pref. 〒413-0716
Wasabi is not a root vegetable, like daikon radish or carrot, where the plant stores nutrients in its root, which then grows larger.
Instead, the wasabi rhizome is created by the plant sending out fresh leaves
and stems from its core, with the surrounding growth gradually dying back,
thereby sending energy to the rhizome and enabling it to grow one node at a time.
The rhizome should generally be grated from the shoot-end. The outer surface of the rhizome should be scraped off and it should be grated without peeling the skin. Since the shoot-end contains new cell growth, the pungency and aroma of the wasabi maybe slightly reduced during the peak growth period of early spring. At such times, it may be advisable to cut a piece off the tip of the rhizome with a knife and grate it from the root-end instead. You can then put the remains of the rhizome in water and enjoy watching it sprout beautiful fresh growth.
At home we use both a sharkskin grater (pictured on the right) and a copper grater (pictured on the left). The flavour and aroma of wasabi can be transformed by the way it is grated. We advise that you experiment to find a grater that suits you.
Sharkshin grater: produces glutinous wasabi with a delightful sweet and tangy flavour and aroma. Somewhat difficult to use, but ideal for grating small quantities of wasabi, to accompany sushi and sashimi for example.
Copper grater: easy to use and ideal when grating large quantities. When pairing with fatty foods such as meat dishes, the best taste sensation can be achieved by using a large quantity of wasabi in a similar fashion to grated daikon radish, and we advise using this grater in such circumstances.
In our house we use a special king-sized grater to grate both the root and shoot ends of the wasabi rhizome. We can then enjoy mixing the grated wasabi obtained from both ends together to adjust its pungency to taste or to use separately if required.
Wasabi is a fresh food product and should be consumed as soon as possible.
However, if care is taken with storage it can be kept for a month or so.
That’s right, you won’t need shop-bought tube wasabi anymore. The wasabi
rhizome can be stored in a variety of ways, but as a general rule it can
be best preserved when dampened with water, and when kept moist but not
actually in water.
The surface of the rhizome may become darkened over time, but do not cut it away with a knife. That is because the pungency, aroma and rich flavour of the wasabi are packed close to the surface of the rhizome. If the colour bothers you, lightly rubbing the surface of the rhizome with a scrubbing brush should be sufficient.
The picture on the left shows a rhizome that has been stored in the refrigerator
for a month. But don’t make the mistake of throwing it away because you
think it is too old. Its surface is blackened and it looks rather unappetizing,
but when grated what you will find is pictured on the right.
Since the wasabi’s flavour and pungency is stored in or near the surface of the rhizome, we recommend grating it without scraping away the blackened surface. The colour has absolutely no impact upon the pungency, sweetness and aroma of the wasabi. Storing wasabi in the appropriate fashion will enable you to enjoy it for longer. We hope you will enjoy the taste of real wasabi.
1523 Suhara, Shimoda-shi,