The Real Deal: Japanese Daruma Sawa Wasabi
Are you a big fan of Wasabi? You probably aren’t eating it. Most wasabi is actually horseradish, mustard, and some food coloring. Why? Because wasabi is difficult to grow and rather expensive.
Here’s a chance at some real wasabi with a real pedigree.
This wasabi is imported from Shizuoka, Japan and is grown by the Sawa method- using natural spring water and rain.
Grown by Yumma Mochizuki, whose family has cultivated wasabi for eleven generations.
Considered the finest wasabi in Japan, Mochizuki’s wasabi is used by Jiri Ono, considered to be the world’s greatest sushi chef. (If you get a chance, see Jiro Dreams of Sushi, a movie on the master. See a review on this website)
Traditional Handmade Copper Grater
Wasabi’s flavor comes from rupture of the rhizome’s cell walls during grating. It should therefore be grated fresh before use. Carefully clean (using a mushroom brush, if you have one) and scrape off the outer layer of the rhizome. If you have a microplane, it is suggested you then use a mortar and pestle to get the best flavor. Traditional Japanese graters (oroshigane) are sharkskin or copper. Use a circular motion. Fresh quality wasabi is a creamy paste.
traditional sharkskin grater
Unicahome ships wasabi once a week. Available HERE.
If you are a restaurant or need more than a single rhizome, please call. Our rhizomes (shown above) are generally 2-3 ounces and 4″ long. They do not have attached leaves. If you get a chance to eat some leaves, go for it.
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