Wasabi stems are hand-pruned and hand-scrubbed, with about an hour’s work going into each kilogram to get them spruced up and ready for shipment.. Photography by Chris Crerar
Let the fresh paste rest for 3-5 minutes before consuming, as it is this stage that allows it to build its full sweet flavour and intense heat.. Photography by Chris Crerar
The Wasabi stalks, stems and leaves are delicately packed and packaged and then sent via air express for delivery. This particular box is being packed and bound for top Australian restaurant Tetsuya.. Photography by Chris Crerar
Commonly (and incorrectly) refereed to as the root, it is the Wasabi stem that holds all the flavour.
A very fine grater is needed. Japanese sharkskin graters (pictured) are ideal. Hold wasabi at 45 degrees to the surface and grate in a circular motion to mix the grated wasabi around and around as this combines the chemicals that creates the flavour. A drop of water may be added to moisten the freshly ground paste.. Photography by Chris Crerar
Stephen Welsh is Australia’s largest commercial grower of wasabi, www.shimawasabi.com supplying 90 per cent of Australia’s wasabi market.. Photography by Chris Crerar
Inside the Tasmanian Shima wasabi shadehouse 4000 wasabi plants are flourishing.. Photography by Chris Crerar
“If you grabbed one of those stems and chomped on it, it would be like eating a really plain, crunchy carrot that doesn’t have much flavour,” says Welsh. The prized combination of fiery heat and mellow sweetness is only unlocked after grating.” Stephen Welsh, wasabi grower.. Photography by Chris Crerar
The deep green, glossy leaves are a tasty and attractive accompaniment to caviar, salmon, salads, mashed potatoes, and are good as a garnish or pickled.. Photography by Chris Crerar
The leaf stalks of the wasabi are thin and smooth and used widely throughout Japan in salads but are rarely seen in the Australian food scene, with renowned restaurant Tetsuya’s the exception.. Photography by Chris Crerar
Wasabi stems take 12-18 months to develop, and are only ever harvested to order after two years.. Photography by Chris Crerar
Wasabi plants boast the most beautiful heart-shaped lilypad-like leaves. The leaves do contain flavour, and can be used in cooking.. Photography by Chris Crerar
Photography by Chris Crerar
The crunchy leaf stalks (pictured) can be chopped similarly to a bunch of spring onions and add a fantastic crunch and flavour to salads.. Photography by Chris Crerar
Photography by Chris Crerar
The beautiful white star-shaped wasabi flowers brighten up any dish and also bring a mild yet distinctive flavour.. Photography by Chris Crerar
Wasabi leaves, leaf stalks and flower stems carry the wasabi flavour yet are much milder than the stems.. Photography by Chris Crerar
