Wasabi Grown In Oregon, USA

Our water-grown wasabi has been sampled by some of the world’s finest chefs* and been found to be equal to the highest-grade product grown in Japan.  With Frog Eyes Wasabi, you can use fresh, locally-grown wasabi, shipped directly from the farm. 

  1. Our wasabi is as good as imported Japanese wasabi.
  2. Wasabi is not just for sushi or sashimi.  Wasabi is great with steak, oysters, in white sauces (aioli, crème fresh), mashed potatoes, salad dressings and cold noodle dishes.  (And it’s killer in bloody marys.)
  3. Most “wasabi” commonly served is likely just horseradish and green food dye.  It’s possible that you’ve never tasted fresh wasabi.  Fresh wasabi is used as a flavor enhancer such as salt and butter.  Fresh wasabi has a vegetal flavor similar to asparagus or artichoke hearts as well as heat to make flavors really pop.  See this Huffington Post article about the differences between common wasabi and fresh wasabi: http://www.huffingtonpost.com/2014/03/26/real-wasabi_n_5027341.html
  4. Fresh wasabi rhizomes, leaves and stems are harvested and available year round; fresh from our farm.
  5. Our wasabi tastes clean because it is grown in pristine coastal mountain stream water and not soil like some imported wasabi.
  6. Our wasabi is not processed such as freeze-dried, grated or containing any additives.  We sell the vegetable, not the powder or paste.
  7. Fresh wasabi lasts for approximately two months in its ungrated state.  If it’s kept dam pand cold in the refrigerator.  Its heat and flavor is not diminished in this latent state. 
We grow fresh wasabi available for purchase year-round.  We ship fresh produce directly from the farm nationally and internationally each and every week of the year.  Our product is not processed in any way.   We sell the wasabi rhizome which is grated into a paste.

Most of the “wasabi” provided to customers in restaurants is primarily horseradish and green-colored food dye.  The wasabi powder or packaged paste found in grocery stores has varying amounts of wasabi.  Thus many of our first-time customers had never before tasted fresh wasabi.  Fresh wasabi has a unique flavor and distinctive heat that is much richer than the horseradish-based paste.  These pastes are essentially starch and heat; like a hot potato, present in the palate, but not really contributing to the dish.  Fresh, real wasabi has a deep vegetal flavor similar to asparagus and artichoke hearts; which is why it pairs so well with so many foods including steak, oysters, noodles, potatoes and of course, fish.

Place orders by email / Markus@FrogEyesWasabi.com. Please see Purchase Page for ordering specifics.

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 Wasabi Leaf and Stem paired with Netarts Oysters      Photo: Oregon Public Broadcasting

* Iron Chef Morimoto used fresh wasabi leaves and rhizome from our farm on the August 8, 2011 Season 9 episode 15 of Iron.Chef.America; episode # S09E15 Morimoto.vs.Tila Episode (IA0905H).  Also found here: http://www.yidio.com/show/iron-chef-america 

 * Frog Eyes Wasabi has been compared to Japanese-grown wasabi by both U.S. and Japanese chefs.  It’s flavor, heat and texture has been found to be equal. 

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Contact: Markus@FrogEyesWasabi or Jennifer@FrogEyesWasabi.com

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