Fresh English Wasabi Root
Key Information
Name
Fresh English Wasabi Root
Temperature
Chilled
Version
1.0
Update Date
18/08/2025
Manufacturer
Classic Fine Foods UK Ltd
Brand
Description
Wasabia japonica
Directions For Use
The stem is grated to produce wasabi paste. Use fine grater or zester. About 15-20 minutes after being grated, wasabi starts to lose some of its nuanced flavor, becoming simply hot. Its subtle flavor notes can be revived by gathering the paste into a ball, minimising contact with air and therefore prolong flavour. You can freshen up wasabi that has been oxidised by grating a little fresh wasabi onto the pile and gathering it up into a ball once more. The paste will briefly regain some of its complexity. When cooking with wasabi be careful not to expose it to a direct high temperature as this can compromise both flavour and heat.
Storage Conditions
Store refrigerated Store whole wasabi rhizomes chilled 0-5 C. Keep moist, such as wrapped in damp towel to extend shelf life.
Storage Conditions After Opening
Oxidisation of the skin can lead to dark coloured patches on previosly cut of cleaned surfaces. This is normal and a natural defense against degradation. Dark patches can be peeled before further use. Rhizomes can be placed in a glass of water in the fridge for up to 5 days, provided the water is changed every day
Max Shelf Life
10 Days
Shelf Life From Opening
10 Days
Shelf Life Exempt
1
Country of origin
United Kingdom
Primary Ingredient Origin
United Kingdom
Key Information
Nutrition & Composition
Each 100g Contains
Ingredients & Additives
Ingredients
Fresh English Wasabi Rhizome
Contains GM Protein
No
Allergens
Dietary Suitability
Outer Case
Units per traded case
1 Units
Gross weight
0.9 kg
Net weight
0.9 kg
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