We offer national an international sales as well as locally in the Portland Oregon area. We primarily ship our product by either UPS or FedEx. We can ship anywhere in the world and guarantee a fresh, clean and flavorful product (see photos page for product upon receipt). Shipping is typically overnight or two-day. We provide photos of the product before it is shipped. We provide thermal Templok box liners and ice for the journey. If requested, we can provide PeakFresh bags. During summer months, the ice packs are typically doubled to ensure cool internal box temperatures.
Rhizome Retail Pricing: (Please contact for Wholesale prices. When ordering, please indicate customer type: restaurant, distributor or grocer.)
1/4 pound: $35
1/2 pound: $70
1 Pound: $100
Leaves/stems available (Please contact for pricing; seasonal)
Offshoots are available: $8.00/ea if ordering greater than one pound; otherwise $10.00/ea
- Western US is usually 2-day FedEx Ground. Cost is approximately $15-35 +materials
- All other US is typically 2-day air.
- Overnight is possible. Cost is approximately $65-75 + materials
- Portland-Metro area local deliveries $10.00 shipping and handling fee. (All others FOB)
We harvest the first and third weekend of each month. We ship on Mondays to assure product received by Thursdays. One week is usually required to harvest, process and ship orders. Please contact for specifics.
- Megu restaurant New York
- Mitsuwa Marketplace (Seattle)
- Marukai (Gardena CA)
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Nijiya Market (Los Angeles California)
Locally, our wasabi is available at:
- Uwajimaya in Beaverton
- The Flying Fish Company (SE Hawthore)
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- New Seasons Market (Raleigh Hills, Seven Corners, Cedar Hills, and Fisher’s Landing)
- New Seasons Market (Raleigh Hills, Seven Corners, Cedar Hills, and Fisher’s Landing)
Our Friends/Culinary Collaborators
- Park Kitchen (see OPB special below in Media)
- Becky Selengut (author of a great Northwest fish recipe book - perhaps the best)
REVIEWS
"Your wasabi was absolutely perfect. I haven't had such fresh and beautiful stuff since visiting friends in Matsumoto a few years ago. The leaves were in very good shape, too. Here's how we used them. It was served as part of our annual New Year's Osechi bento, we we encouraged people to eat it with our steamed fish cake." Sylvan Mishima Brackett - Peko Peko
MEDIA
*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
Oregon Public Broadcasting - Farm To Table: Oregon - Grown Fresh Wasabi Our friend David Padberg (blog link) was gracious enough to show us the wasabi's culinary breadth. David is a sake sommelier and a japanese and european-trained chef. His wasabi use is mind blowing. Check him out locally at Park Kitchen. There is a video describing the range and techniques here: Watch Video
The Oregonain and local food writer Leslie Cole wrote a great piece about Frog Eyes Wasabi here: http://www.oregonlive.com/foodday/index.ssf/2011/10/real_wasabi.html
Peko Peko New Year's Osechi bento (photo Yuko Sato)
