Real Wasabi

Most of what's available is a bs mixture of horseradish, mustard , coloring and additives. I haven't had the real deal in a long while. I think it came from Pacific Wasabi. We grated it on a shark skin grater. At $150 a pound , it was almost criminal not use every but of it. I was sushied out for a while . Anybody have experience with sources for real deal fresh or good pure paste/powder?

 

I've used some wasabi from the folks at Frog Eyes Wasabi. They have two kinds of wasabi and the leaves are also available for sale I think. I can't say that I've ever had too good of stuff that came pre-ground in powder or paste, but anything is better than the horseradish powder with green food dye!

 

the real deal wasabi is just not the same. it has an insane amount of flavor and less than half the heat. it is not to be compared. but its also way out of my price range. im lucky enough to work in a sushi bar that has it so I can eat it on a daily basis lol.

 

p.s. sit at the sushi bar or else your nigiri get only the horseradish green stuff.

 

Down here, I have tried dry wasabi powder from Herbies and Chef's armoury. As far as I know, both source from New Zealand growers. At least it tastes better than average stuff.

There is also shimawasbi who is a grower in Tasmania that has been selling some fresh wasabi to top end restaurants and now seem to start selling powder form as well.

 

There's Pacific, which you mentioned. There's also a place in North Carolina...I think it's called Get Real (as in get real wasabi). They'll sell you a half pound of rhizomes. I don't think it's much cheaper per pound, but at least you don't have to commit to as much. I've purchased 100% freeze dried wasabi powder, but to be honest, there is a lot lost compared to fresh. I've never had success making it into a paste for sushi. BUT....it makes a great dusting along with sesame seeds for tataki recipes, and mixes well with soy or citrus for sauces/dressings.

 

Growing it looks like a cool challenge for the hardcore horticultural junkie.

 

I am not sure how you do it, my way is simple. The key is tiny tiny amount of water. Let's say a teaspoon of wasabi powder in a small container, drop some droplets of water just to wet tiny amount, and start to make it into a dough. If it is still dry, add another droplet and continue.

 

I get the real stuff from Mitsuwa market in Edgewater, NJ. It's $99/lb, but a small piece only runs a few bucks and is a real treat. Everything else is excessively sharp horseradish and food coloring.

Have to make a road trip there with site owner Jim when he returns to the area.

 

That's a lot less than I've seen Jay. $70 for 1/2 pound minimum plus shipping . It'll give me a reason to visit family in Ft Lee. Now I have to find my wasabi grater. Thanks .

 

Readily available in Seattle about 60 bucks a pound, but usually spend 15 on a big piece