Wasabi: Winter Harvest

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wasabi-harvest.jpg

Wasabi harvest has started in earnest in Shizuoka City, Aoi Ku, Utougi (along the Abe River), the birthplace of wasabi (c. 1600).
Growers have anounced that this year’s crop (it takes one to two years to nurture wasabi roots to maturity) is excellent witn a strong taste and aroma.
Not only the roots, but also the leaves and stems are edible (the latter are very popular as tenpura or pickled).
They will soon appear on the markets and Internet all over the country. A sizeable amount is also directly exported to South Kore and theU.S.

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4 thoughts on “Wasabi: Winter Harvest”

  1. By chance I was served wasabi leaves yesterday, in their raw form. They were OK, but I can see why you suggest some miso to liven them up a little. Nevertheless I think they would enhance any salad.

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