Shizuoka Fresh Wasabi Root

わさび (静岡産)

Wasabi has grown wild in Japan’s mountains for thousands of years with full-scale cultivation beginning nearly 500 years ago.  The plant needs very specific conditions in order to grow:  North-facing, stable weather conditions with an abundance of cold and clean flowing water.

Among the myriad varieties of wasabi, Mazuma Wasabi (真妻・赤茎) stands out as exceptional. It boasts the ideal balance of sweetness, stickiness, and the characteristic pungent aroma of wasabi. Mazuma can be identified by its reddish-purple stems. Unlike seedlings grown from seeds, Mazuma is cultivated from root division, a process that demands patience as it takes 2 to 3 years to mature.

For short-term storage, wrap the wasabi in a damp paper towel, then wrap it loosely in plastic wrap with ventilation. Keep it in the vegetable compartment of the refrigerator, where it will remain fresh for up to 2 weeks.