Tasmanian Wasabi

Tasmanian wasabi is high-quality Japanese wasabi (Wasabia japonica) that has been produced commercially in the north-west part of Tasmania with the help of a uniquely designed hydroponic growing system. Tasmania’s cool climate and the abundant, pure, and natural rainwater have allowed this cultivated plant to thrive in this state.

The spicy rhizome is highly appreciated among renowned Australian chefs for its uniquely sweet and intense flavor, and it is available in both fresh (stems) and dried (powder) versions. Tasmanian wasabi is sold to high-end Australian restaurants, wholesalers, and home deliveries, and apart from being a staple sushi condiment, the stem of the plant is also frequently used to flavor cheeses, pickles, and mustard.

Other parts of the wasabi plant are also edible, including the flowers, the leaves, and the stalks of the plant.