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Hi Everyone, Wasabi Crop will be attending the London Produce Show 2017 June 8, 2017. Grosvenor House, Park Lane, London. Looking Back at 2014 Show:

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              More news articles to follow! Sofia  

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Wasabi Leaves and Stems are traditionally used in Japanese cuisine for pickled sake lees. The crunchy large heart shaped wasabi leaves and stems are delicious and highly in demand outside Japan. The heat of wasabi is more prominent in stems than leaves…

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Fresh Wasabi Leaves and Stems

Wasabi Leaves and Stems are traditionally used in Japanese cuisine for pickled sake lees. The crunchy large heart shaped wasabi leaves and stems are delicious and highly in demand outside Japan. The heat of wasabi is more prominent in stems than leaves but overall the heat is always greater in the prized rhizome!

Contained within the wasabi leaves and stems are the natural products that give the wasabi kick with the associated health and nutritious benefits. When cooking the wasabi leaves and stems the heat will lessen and create a similar taste to spinach.

In some recipes they are best used raw to spice up the salads and sandwiches or alternatively place them on your favourite steak, chicken or venison. For the simpler approach use them in stir fries, sauté or boil with noodles and stews. Or combine with sesame oil for a more delicate dressing.

Traditionally pickled in sake lees, stems have an excellent crunch with a radish and spring onion flavour when raw. With a quick (20 minute) pickling solution of salt and sugar, the wasabi leaves and stems can be pickled to produce the famous Japanese dish Wasabi Zuke.

Remember wasabi leaves and stems can be eaten fresh, pickled or sautéed. They taste similar to mustard greens and contain heat. The stems are hotter than the leaf.

They work well in stews and casseroles and make an excellent stirrer for a wasabi Bloody Mary!

The succulent wasabi leaves and stems are harvested on the day of order and shipped in specially designed packaging to keep them at their maximum freshness. These wasabi leaves and stems are the Mazuma variety.
Storage

• Store your wasabi leaves and stems in a chilled place or a suitable refrigerator below 5°C.
• Wasabi Leaves and Stems store very well in the fridge for about 7 days.
• Before use wash the wasabi leaves and stems in cold water, leave them moist; store them in the bag provided or something similar.
• You can always perk them up by just placing them in a vase of fresh water - regularly replace the water and keep the wasabi leaves and stems out of direct sunlight.

What better touch for your next dinner party than a wasabi leaf-stem salad!

Enjoy your fresh wasabi leaves and stems!
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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…

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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…

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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…

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The freshly grated wasabi hides a secret known as the Wasabi Kick which produces a zingy heat when consumed with your favourite food. This pale green grated powder is known as Japanese horseradish, but this is not the same as the horseradish which…

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