Monthly Archives: April 2017

Wasabi Mayonnaise

Why not make some delicious fresh wasabi mayonnaise for your favourite burger. This may well be an Asian Turkey Burger or for fish lovers on a salmon or tuna burger.  Wasabi mayonnaise can be a sauce for steamed baby bok choy in addition to asparagus spears, crisp-tender cooked sugar snap peas and grilled vegetables. It can also be used on dishes including chicken and pork.

Raw Organic Baby Bok Choy

Baby Bok Choy

Asparagus on rustic wooden background

Asparagus Spears

Wasabi mayonnaise can simply be added to a baked potato and finished off the top with some freshly cut chives and lets not forget the French fries!

How do we make Wasabi Mayonnaise?

Simply just blend the egg, mustard, vinegar, salt and sugar.  After blending add a stream of oil and continue the process until all of the oil is mixed in and becomes emulsified, to produce thick looking mayonnaise.  The exciting part is adding the freshly grated wasabi rhizome obtained from Wasabi Crop. Once added blend the contents for a short time, then transfer to a glass bowl and keep refrigerated until further use. Fantastic you have just made wasabi mayonnaise that will keep for up to 5 days for a delicious accompaniment to your sandwiches.


Freshly Grated Wasabi Paste

What’s required to make about 300 mL of Wasabi Mayonnaise:

One large ‘organic’ egg

One tablespoon of Dijon mustard

One tablespoon of unseasoned rice vinegar

One tablespoon of kosher or sea salt

One tablespoon of granular sugar

One cup full of 240 mL canola oil

Three tablespoons of Freshly grated Wasabi Paste

Enjoy Fresh Wasabi Rhizomes, Leaves and Stems from Wasabi Crop!

Sofia Kitson

Wasabi Guacamole

This Wasabi Guacamole recipe will produce the wasabi kick! So, to produce this zingy pale green dip which is an alternative to the traditional Guacamole having a combination of avocados, onions, and sea salt.  For this creation, eggs, hot pepper and Worcestershire sauce are added. Moreover, the best ingredient of all is freshly grated wasabi rhizome.

Just buy the following:

Two eggs

Two ripe Hass avocados peeled and chopped

One onion, finely diced

One tomato, finely diced

Three tablespoons of fresh lime juice

One teaspoon of hot pepper sauce

Half teaspoon of Worcestershire sauce

One teaspoon of kosher salt

Quarter teaspoon of ground black pepper

1 teaspoon of freshly grated wasabi rhizome

1 Green onion, thinly sliced

Chopped fresh cilantro


  1. Place two large eggs into a saucepan and cover with water
  2. Cover the saucepan and bring to boil
  3. Once the water is boiling, remove from the heat and let the eggs stand in hot water for at least 15 minutes
  4. Discard the hot water and cool the eggs under cold running water
  5. Proceed to peel and dice the eggs
  6. Mash the avocados in a suitable bowl
  7. Then add the hard boiled eggs followed by the addition of onions, tomatoes, lime juice, pepper and Worcestershire sauce. In addition to salt and pepper followed by freshly grated wasabi rhizome – Wasabi Crop
  8. Mix all the ingredients and add little salt and pepper if required
  9. Place the Guacamole in a suitable serving bowl and finish off by garnishing with green onion and cilantro
  10. Finally, cover and place the Wasabi Guacamole into the refrigerator for at least 1 hour to allow the flavours to form.


Enjoy Fresh Wasabi Rhizomes, Leaves and Stems from Wasabi Crop!

Sofia Kitson

Wasabi Zuke – A traditional Japanese pickled dish!

Wasabi known as Wasabia japonica is famous for its swollen stem called a rhizome and is very central to Japanese cuisine. Wasabi is a relative of the Brassicaceae family which includes cabbages and horseradish. Wasabi was first grown in Japan and has been cultivated for over the millennium.

Wasabi ‘King of the Herbs’ is tough to grow and requires a moist, shady environment. It grows naturally in mountain streambeds in Japan. The cultivated wasabi is called ‘Sawa’ when grown in semiaquatic conditions compared to ‘Oka’ when grown in the fields. Today, Wasabi is grown in Northern Ireland by Wasabi Crop Wasabi Crop.

Real fresh wasabi is expensive. The cheaper version is dispensed from a tube to give a green paste that is used to complement sushi dishes in restaurants. True wasabi is grated in front of the customer using a traditional Japanese Sharkskin board or something similar. Wasabi is so rare that even in Japan fake wasabi is used. This imitation wasabi is a mixture of horseradish, Chinese mustard and green food colouring.

Real wasabi paste looks and tastes quite different from the fake stuff. Rather than a uniform green, it is a mix of coarse light-green and white particles and has a flavour that is more than just zingy heat.

Wasabi has associated medicinal properties which are antibiotic in nature and are capable of inhibiting microbial growth and suppressing oral bacteria.  In some research articles, wasabi was found to have anti-cancer properties in addition to anti-inflammatory activity.

Why not buy some wasabi leaves and stems to make delicious Wasabi-Zuke!

Wasabi zuke is a popular pickled dish served in Japan and can be prepared by taking all parts of the wasabi plant. This chopping and mixing of all the leaves, flowers, leafstalks and the ground roots with salt water and sake including sugar.  Wasabi Zuke can be a great dinner dish or even a suitable side dish especially with drinks. These types of dishes are called kasuzuke (food pickled in the lees from sake brewing). Wasabi Zuke was developed by merchants in Fuchu which is modern-day Shizuoka which flourished in the Edo Period.

Today, Wasabi Zuke is modified to contain added spices, fragrance, and wasabi flavouring to boost its flavour. The related dishes are ‘wasabi-nori’, ‘wasabi-miso’ and ‘kazunoko’ (herring roe).  Wasabi zuke means ‘pickled wasabi’ and it is a product of the Shizuoka Prefecture.  Shizuoka City is the reported birthplace of wasabi in Japan.

Wasabi Zuke is avaiable in Shizuoka but unfortunately, it is a rare and expensive delicacy away from this region – even in Japan!  The Wasabi is grown on the mountain slopes along the Abe River in Shizuoka City.  The central ingredients for Wasabi Zuke are the sake kasu/sake white lees which all came from the sake brewery in Shizuoka Prefecture.  The other ingredients salt, brown cane sugar and the mirin/sweet sake are all made in Japan! – a truly Japanese favourite.

In Japanese cuisine both the rhizome and the leaves of the wasabi plant can be used to create fantastic dishes.  The rhizome can be grated over foods for added spice. Fresh wasabi leaves can consumed, either fresh, pickled or to create Wasabi-Zuke. The ‘zingy heat’ of wasabi is not released until it is macerated in your mouth.  Consequently, the flavour depends on how finely it is grated and how long it is exposed to air.  Remember wasabi releases the volatile compound allyl isothiocyanate – the Wasabi Kick and flavour and heat dissipate in about 20 minutes.  It is best to grate the wasabi rhizome just before you consume it, and use an oroshi grater or something similar.

Only true fresh wasabi can be found at specialty grocers and high-end restaurants.  This product is usually sold as a rhizome (sometime referred to as a root) or as a jarred paste.  In addition,wasabi can be ready to use as a dried powder.

You can add real fresh wasabi to roasted legumes for extra spice or grate over fish and rice dishes.  The more adventurous could spread fresh wasabi on your favourite sandwiches and if lucky served with your mashed potatoes at your favourite restaurant and politely finish off with a spice up Bloody Mary with wasabi leaves and stems.

Wasabi Leaves and stems are available from Wasabi Crop – all grown freshly in County Armagh, Northern Ireland.

Wasabi Crop

Sofia Kitson