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The Wasabi Company
The Wasabi Company
The Wasabi Company
The Wasabi Company
The Wasabi Company
The Wasabi Company
The Wasabi Company
The Wasabi Company
The Wasabi Company

The Wasabi Company

Maen, Culliford Road, Dorchester, Dorset, DT1 1QQ

Produce: Freshly Grown Wasabi - Wasabi Oils, Pastes and Powders

Great tasting fresh authentic Wasabi, offers a genuinely unique taste experience that cannot be matched by pale imitations.

 

Thinking about cooking the ultimate authentic Japanese dish? Then Wasabi, one of the rarest vegetables in the world is likely to be a key ingredient.

Wasabi is a brown knobbly plant, that grows naturally along stream beds, in deep valleys in Japan. Cherished for decades in the East for its unique flavour and healthful influences, true Wasabi is known for being a powerful antioxidant and has often been referred to as the "King of Herbs".

Its swollen stems can be grated into the delicate jade green, nostril-clearingly-hot paste that accompanies sushi, sashimi and other delicious Asian sauces.

The flavour is hot, intensely clean and herbal.

Its stem can also be used as a condiment and has a strong pungency more akin to hot mustard than the capsaicin in a chili pepper, producing vapours that stimulate the nasal passages more than the tongue.

Most of us won't have eaten true wasabi due it its scarcity and its (well-deserved) reputation as being extremely tricky to grow.

It takes two years to reach maturity, requires mild temperatures, constant running pristine water with just the right balance of minerals and lots of shade. It is also perishable and expensive to ship far from its growing patch.

Which is why so many products claiming to be Wasabi are in fact pale imitations, predominantly comprising of horseradish, mustard, colouring's, sweeteners and additives (with no Wasabi at all !).

Nick Russell, founder of the Wasabi Company, is on a mission to enlighten the British public to the delights and benefits of real Wasabi. In 2012, he became the first commercial growers of fresh wasabi in Europe, using traditional Japanese cultivation techniques that use gravel beds and flowing spring water.

He now supplies top chefs (including Raymond Blanc) from all over Europe. Many chefs are using Wasabi in the traditional way, freshly grated with sushi & sashimi. Others use is to flavour a wide variety of meat and fish dishes, soups and sauces.

In order to meet the growing demands of home cooks and chefs, Nick has created a culinary Wasabi powder to deliver a kitchen cupboard staple for times when fresh wasabi is not to hand.

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