Jennifer@FrogEyesWasabi.com / Markus@FrogEyesWasabi.com

Rhizomes and leaves/stems available.  Please indicate customer type: restaurant, store or private party.

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Quality

Frog Eyes Wasabi produces extremely high quality, flavorful, genuine wasabi and is the only commercial wasabi grower in Oregon.  Our farm is located on the Oregon Coast where the climate is optimal for wasabi cultivation.  Frog Eyes Wasabi has been sampled by the finest sushi chefs in the United States including Iron Chef Morimoto* and been found to be equal to the highest-grade product grown in Japan. With Frog Eyes Wasabi, you have the opportunity to use locally-grown wasabi with intense flavor and distinctive heat.

*Morimoto used fresh wasabi leaves and rhizome from our farm on the August 8, 2011 episode of Iron.Chef.America; episode # S09E15 Morimoto.vs.Tila

Availability

Wasabi is a member of the Cruciferae family which also includes cabbage, broccoli, mustard and horseradish.The rhizomes, leaves and petioles grow, are harvested, and are available year-round.  We are able to provide all sizes of rhizomes, leaves and petioles. In addition to being a grower, Frog Eyes Wasabi is part of a larger wasabi cooperative called Pacific Coast Wasabi. We connect with other wasabi growers in the Pacific Northwest and can satisfy large volume orders.

Wasabi in the Kitchen

Frog Eyes Wasabi produces water-grown (sawa) Daruma and Mazuma wasabi varieties.  Water-grown wasabi has a brighter color and more robust flavor than soil-grown. The Mazuma variety is typically larger and slightly hotter than Daruma, which is typically sweeter in taste and greener in color.

Wasabi adds a unique flavor and heat to foods and is described as having a sharp hot taste and a pungent smell.  Wasabi’s heat component is different from chilies, and the hotness quickly dissipates in the mouth leaving a mild vegetable taste.

The entire plant is edible and flavorful including the rhizome, leaves and stems. The relatively small amount of heat in the leaves and stems will diminish when cooked and taste similar to sautéed spinach and asparagus.  The rhizome can be grated fresh to add heat and complexity to a variety of dishes including sushi, soups and meats.  Leaves and stems can be served fresh or cooked.  The heat is volatile and both oleophilic and hydrophilic and can be transferred to oil and spirits to make infusions.

Storage

The rhizomes keep fresh for at least three weeks in the refrigerator. Wrap each individual rhizome in a wet paper towel and refrigerate in an open bowl or store in the keep-fresh bag provided with the delivery.  Re-wet the paper towel every few days. If the Wasabi darkens peel the outer layer with a potato peeler before grating.  The cut areas will oxidize superficially; the heat and flavor will remain unchanged under the oxidized layer.  The leaves and stems will keep fresh for one week in the refrigerator stored in the same way you would other fresh greens.

How To Grate Fresh Wasabi

1. Scrub the rhizome with a stiff brush under cold running water and pat dry.

2. Hold the rhizome perpendicular to a Wasabi grater. Grate using a circular motion until a fine paste is obtained.

3. Grate only what will be used within 10 or 15 minutes as the flavor will begin to dissipate within a short period of time.