WASABI

Micro Wasabi, botanically classified as Brassica juncea is a plant of the Brassicaceae family, which also includes horseradish  broccoli, turnips,  cabbage, mustard and other genera. It is similar in taste to hot mustard or horseradish rather than chili peppers in that it stimulates the nose more than the tongue.  Micro Wasabi the young edible versions of the green and is also known as Chinese mustard, Indian mustard, and Oriental mustard, Micro Wasabi was created specifically for microgreen production and has a sharp, peppery flavor.  

Optimal Nutrition Dates
14 - 21 days after sowing.​​

Ethnic/Cultural Info
Despite sharing the same name, Micro Wasabi greens are not related to the well-known Japanese condiment, wasabi, made from a root and classified as wasabia japonica. A paste made from Wasabi ground rhizomes is used as a pungent condiment for sushi and other foods. The popularity of wasabi in English-speaking countries has tracked that of sushi, growing steadily starting in about 1980. Our Micro Wasabi is commonly referred to as Wasabina, which is a name that translates to ‘like wasabi’ in Japanese. Micro Wasabi was named after the root due to the similar pungent flavor, but unlike the wasabi root, Micro Wasabi can be eaten whole without any additional preparation. It can be added as a spicy garnish and chefs value its distinct flavor and ease of use. 
Geography/History
Mustard greens are believed to be native to Asia, specifically to India, but later spread eastward where varietal differentiation occurred in China and Japan. Micro Wasabi was then developed in the United States in the 1990s when it was discovered that mustard greens had excellent flavor and nutrients when only grown to a small size. Today Micro Wasabi can be found at farmers markets and specialty grocers in Europe, Asia, Africa, and North America. ​

SPICY FLAVOR

Nice, spicy and slightly sweet flavor. ​

They are prized for their unique spice that burns the nose but leaves the tongue and palate unfazed. Micro Wasabi can be grown year-round and is most commonly used as a pungent garnish, perfect for pairing with the subtle, clean flavors of raw seafood. 
Micro Wasabi is very small in size, averaging 3-5 centimeters in height, and has thin, pale, light green stems that bear 2-3 bright green, tender, heart-shaped leaves. The leaves are smooth, pliable, and slightly rounded with even edges. Micro Wasabi greens are crisp, succulent, and semi-chewy, and boast an up-front mild, sweet green flavor that quickly bursts into distinct spicy notes with a sharp peppery flavor. This heat does not linger on the palate and mellows quickly, similar to the spice of horseradish. 
Micro Wasabi greens are best suited for raw applications as their fresh flavor, and delicate greens cannot withstand high heat. They are most commonly used in sushi and sashimi dishes, sprinkled on top of miso or noodle soups, and used in many other Asian dishes. Micro Wasabi can also be used in green salads, sandwiches, spring rolls, or served with seafood such as salmon, crab, shrimp, and lobster. Micro Wasabi pairs well with pear, apple, tuna, shrimp, salmon, crab, ham, smoked meats, ginger, sesame, soy, rice wine vinegar, mirin, miso, scallion, lemon, chili peppers and cream. They will keep 5-7 days when stored unwashed, in a sealed container, and in the refrigerator.

AVAILABILITY

Our Micro Wasabi is only available by Special Order at
$60 per flat.  It is Restaurant Quality grown in loose coconut coir, Pete Moss or Biodynamic Malibu Compost only. 

NUTRITIONAL
​VALUE

Nutritional Value
Micro Wasabi contains vitamins A, B, C, and K, manganese, fiber, calcium, and beta-carotene. 

​STORAGE

Store wasabi microgreens in your refrigerator in its plastic clamshell.

SHELF LIFE

In general, these microgreens will stay fresh for 5-7 days.  Refrigerated, some can last longer.

Favorite Recipe