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Flavor: Zingy spicy like the Paste
Contains : Our Wasabi Mustard seed is grown sourced from organic seed when possible.
Wasabi is very small in size, averaging 4 to 7 centimeters in height, and has thin, pale, light green stems that bear 2-4 bright green, tender, heart-shaped leaves. The leaves are smooth, pliable, and slightly rounded with even edges. Wasabi Microgreens are crisp, succulent, and semi-chewy, and boast an up-front mild, sweet green flavor that quickly bursts into distinct spicy notes with a sharp peppery flavor. This heat does not linger on the palate and mellows quickly, similar to the flavor of the popular horseradish.
Wasabi Microgreens is available year-round.
Wasabi Is a asin variety of mustard greens they are young, tiny, edible plants that were created specifically for microgreen production with its a sharp, peppery flavor. Ready for harvest 14-21 days after sowing, Wasabi Microgreen can be grown year-round and is most commonly used as a pungent garnish, perfect for pairing with the subtle, clean flavors of raw seafood.
Wasabi contains vitamins A, B, C, and K, manganese, fiber, calcium, and beta-carotene.
Wasabi Microgreens are best suited for raw applications as their fresh flavor, and delicate greens cannot withstand high heat. They are most commonly used in sushi and sashimi dishes, sprinkled on top of miso or noodle soups, and used in many other Asian dishes. Wasabi Microgreen can also be used in green salads, sandwiches, spring rolls, or served with seafood such as salmon, crab, shrimp, and lobster. Wasabi Microgreens pairs well with pear, apple, tuna, shrimp, salmon, crab, ham, smoked meats, ginger, sesame, soy, rice wine vinegar, mirin, miso, scallion, lemon, chili peppers, and cream. They will keep 2 weeks when stored unwashed, in a sealed container with our Dry Dry pack, and in the refrigerator.
Despite sharing the same name, Wasabi Mustard greens are not related to the well-known Japanese condiment, wasabi, made from a root and classified as wasabia japonica. Wasabi microgreens are commonly referred to as Wasabina, which is a name that translates to ‘like wasabi’ in Japanese. Wasabi Microgreen was named after the root due to the similar pungent flavor, but unlike the wasabi root, Wasabi Microgreen can be eaten whole without any additional preparation. It can be added as a spicy garnish and chefs value its distinct flavor and ease of use.
Wasabi Microgreen was first introduced in the US in the 1990s and the seeds were brought in by the oldest Asian seed company in the USA Established in 1917.****LOCAL WE DO NOT SHIP THIS ITEM****