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日本語のブログ
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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.
SHIZUOKA GOURMET 
I was actually offered to taste miso, jam and wasabi pickles inside raw wasabi leaves. I must say I really appreciate them!
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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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Actually the leaves can be eaten raw with some miso or else.
I must say I like wasabi in any form!
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To be honest I prefer the stems to both the roots and the leaves, they have quite an intriguing taste.
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