Fresh wasabi at Pike Place Market

[MsRamsey]

A woman named Cathy Chadwick used to sell fresh wasabi one day a week at Pike Place Market (Wednesdays?). Does anyone know if it's still being sold there, and when?

[laurel]

No idea about pike place. You can probably call or email someone here:

http://www.pikeplacemarket.org/info/whoto_contact/

but I've seen fresh wasabi at Uwajimaya.

[Schielke]

Yeah, for like 60 bucks a pound. hehehe

[laurel]

I've never had fresh wasabi, but I'm sure it's twice as good as the stuff in the 1.5 oz tube that I probably paid about $3 for..

Maybe you should just grow your own.

[Schielke]

Fresh wasabi is the bomb. I had it at West in Vancouver with some fantastic tuna.

Ben

[hathor]

Is fresh wasabi the same as wasabi leaves? They've been in my market lately (Gourmet Garage). I've been looking at the leaves but had no idea what to do with them.

[tighe]

Is fresh wasabi the same as wasabi leaves? They've been in my market lately (Gourmet Garage). I've been looking at the leaves but had no idea what to do with them.

No, wasabi is made by grating the wasabi root and is a lot more expensive that wasabi leaves. I believe the leaves can be used in salads though.

[olivina]

I had fresh wasabi once at The Herbfarm and it was really good. They said it was grown in Oregon under secret circumstances for some reason. It was not as chemically hot as wasabi in a tube, and it had a more full deep flavor. And it wasn't green. Did you see on the "grow your own wasabi" site, the harvest time is 18 months to 2 years? That makes $60.00 a pound seem reasonable I guess.

Last night at Uwajimaya, I bought a snack bag full of Kasugai Roasted Hot Green Peas, flavored with artificial wasabi. Yummy and very addictive despite all the nasty additives.

[boris]

Carpanitos (in Kent) had fresh Wasabi in September, I believe - it was fantastic. I think it was from Oregon.

[Kinch]

I've never had fresh wasabi, but I'm sure it's twice as good as the stuff in the 1.5 oz tube that I probably paid about $3 for..

Much more than twice as good; that may be because the stuff in the tube is mostly American horseradish and green foodcolor. Much heat but not nearly the amount of flavor.

The fresh stuff is sweet, milder, more flavorful, and worth the $60/pound. And not the same fluorescent green.

[rockdoggydog]

Often Central Market will have some fresh wasabi root. Try some of the smaller asian markets around the International District, some of them have it in the spring.

Rocky

[Jill-O]

Just thought I'd chirp in and let you know that Pacific Farms' site has lots of great info about fresh wasabi:

Fresh Wasabi - Pacific Farms

...also some tasty sounding recipes!

Never thought about it before, but wow, it would rock in a Bloody Mary, eh?

[qaguy]

There was a great article in Savuer in the fall of 1999 about the farm in Oregon that grows fresh wasabi, its grown in rocks, difficult ittigation.

[wesza]

Thought that I'd give a one up for those hunting the illusive.

Fresh "WASABI ROOT" it's available at Shorelines Central Market where I saw it Monday night selling for $49.99 per pound in the produce section.

Since I've eaten it fresh several times I wasn't interested in trying it again at that price.

But for those who are interested in experiencing the taste, I'm pretty sure that there were several pieces that only weighed 1/4 pound. So Enjoy.

Irwin

[Sleepy_Dragon]

I wish there was some way to tell the quality of the wasabi though, especially at those prices.

I'd gotten some at Uwajimaya in the ID before, and it was really bland. Nothing at all like what is served at Mashiko. I did taste slight notes of garlic in Hajime's wasabi, but I don't think the addition of garlic would have helped what I got from Uwajimaya.

If anyone knows more about this, please elaborate.

Pat

[wesza]

Pat:

I also asked the produce man who was setting up Various items in the Area if i could have him cut me a tiny piece off the end of a piece that wasn't whole to taste and smell the Wasabi.

In my opinion it was still a little to young, very aromatic but nothing like Horse Radish. Actually the pungency of fresh Wasabi you can enjoy, while Horseradish will knock you on your butt, it's almost lethal with it's double threat of making you cry, nose running and on fire. If you've ever tried Grating the stuff you'll really learn a lesson.

When I've grated "Wasabi" it never been overpowering and if I utilized in Cooking or Preparation I would have no problem combining Wasabi together with other foods and seasoning would be interesting since it can compliment not overwhelm.

If your accustomed to Wasabi with a Bang then stick to the powdered stuff that's apparently zinged up with Horseradish.

In Hong Kong where we served Gefelte Fish, Boiled Beef and Prime Rib we attempted to use fresh Wasabi in place of Horseradish, since at that time it was less expensive, but it wasn't acceptable since it didn't compare with Horseradish.

We eventually grew our own Horseradish and learned it's a Bully in the Garden taking over spaces before you anticipated. Man that stuff grows fast and big. After one season we supplied all the Hotels and Restaurants thru out South Asia with the stuff and my associates still continue selling Horseradish

Irwin

[Sleepy_Dragon]

But good fresh wasabi shouldn't taste like nothing, right? This was my experience with the two fingers of it I got at Uwajimaya. Mashiko's wasabi is also fresh real grated wasabi, with a wonderful complexity and none of the usual green powder kick, and that was what I was expecting.

I used one of those ceramic ginger graters with the small grid of bumps on it to grind up the wasabi (in lieu of an actual piece of shark skin ). What tool did you use?

Ultimately though, I suspect I just got some duds. Really disappointing at a million zillion billion dollars a pound.

Pat

[Alex]

In Hong Kong where we served Gefelte Fish, Boiled Beef and Prime Rib....

That's why I love eGullet, right there.

There's a whole story in that line, just waiting to be told. Irwin...?