Real Wasabi Founders
- Doug Lambrecht (middle) and Brooks Quinn (right) visiting with 3rd generation Wasabi farmer in Matsumoto Japan
WELCOME TO REAL WASABI
Consumers of sushi know wasabi, or at least think they do... Truth is, most so called wasabi isn't, and the majority of products claiming to contain wasabi don't.
What typically passes for "wasabi" is a mixture of horseradish, food coloring, mustard, cornstarch and sadly, is a mere shadow of the real deal.
REAL WASABI is one of the rarest and most expensive crops in the world and is extremely difficult to grow.
If you are interested in learning about where organic wasabi grows and how it serves up such unique thrills to our taste buds, or perhaps you've heard of wasabi's health benefits and promising hair growth properties, that have the scientific world buzzing..., you've come to the right place.
Experience the memorable Fiery Taste, Smooth Finish™ of authentic wasabi, but be forewarned ;-) like exposure to fine wines, one taste of Real Wasabi™ products may leave you forever dissatisfied with "faux wasabi" imitations.
Water Grown Wasabi In Misty Mountain Streams
Wasabia japonica plants are slow growing perennials with a rooted, thickened stem (rhizome), long petioles and large leaves. All parts of the wasabi japonica plant, including rhizomes, roots, stems and leaves are harvested, processed and valued for use. The rhizome serves as storage for the plant’s nutrients.
Wasabi Protected with Shade Cloth
Typically the rhizome will reach a size of six to eight inches long and an inch or so in diameter in approximately twenty four months.
Japanese Wasabi Vendor
Real Wasabi FoundersDoug Lambrecht (middle) and Brooks Quinn (right) visiting with 3rd generation Wasabi farmer in Matsumoto Japan
Japanese Wasabi Vendor
Celebrating the Authenticity of Wasabia Japonica
Unlike “faux wasabi” made from horseradish, mustard and food coloring that assaults sinuses when eaten, Real Wasabi™ is heralded by top chefs around the world for its unique agreeable heat and memorable sweet aftertaste.
Real Wasabi™ products are made from Wasabia japonica grown in the misty mountains of North Carolina, Asia and elsewhere. Our products are only available online from Real Wasabi.
Please email email@example.com for wholesale inquiries.
Baby plant starts
After this initial establishment phase the rhizome begins to build and store reproductive nutrients. It is this concentration of energy which produces the best flavors so the rhizomes are generally the most valued for culinary purposes.
Experience the Difference
If you've never tried Real Wasabi, we invite you to indulge in one of the most coveted and rare ingredients in fine Japanese cuisine. Taste the subtle nuanced flavor. Appreciate the savory elegance of Real Wasabi's fiery taste and smooth finish.
Real Wasabi ❤ Fiery Taste ❤ Smooth Finish
Wasabi Chicken Kabobs
Easy Asian Halibut Saute
Giving Fake Wasabi the Chop: A production snapshot outside Japan
How to Grow Your Wasabi Plant
Genuine Wasabi Battles Carcinogens - Anti-Cancer
Why use fake wasabi on superior sushi?
NAPA VALLEY REGISTER
WNC "Keepin' it Real" - What often passes for wasabi might be a little green lie
BLUFFTON TODAY - Some Like It Hot
CNN Money - An entrepreneur's quest to change the face of sushi
Baked Onion Rings with Homemade Wasabi Ranch Dressing
Soba Noodles with Sautéed Shrimp and Creamy Tahini Wasabi Dressing
Real Wasabi, LLC's home office is near Hilton Head Island, SC
We are a pioneering wasabi grower, importer and manufacturer of products made from authentic Wasabi Japonica.
Wasabi Hair Growth Studies
6-(Methylsulfinyl) hexyl isothiocyanate (6-MITC or 6-MSITC) is a compound within the isothiocyanate group of organosulfur compounds. 6-MITC is obtained from cruciferous vegetables, chiefly wasabi. Like other isothiocyanates, it is produced when the enzyme myrosinase transforms the associated glucosinolate into 6-MITC upon cell injury.
It is a trend in Japan to apply freshly grated wasabi stem to the hair. the world's largest wasabi producer, claims that 6-MITC promotes hair regrowth.