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Native to Japan where it has been cultivated since the tenth century, it is still considered a staple condiment in that country. When cultivated, rather than wild-crafted (harvested randomly from its natural growing places), it is grown on tree-shaded, terraced gravel beds covered by a thin layer of cool running mountain water or on artificially shaded gravel ridges formed in larger river beds. (Ref: see link).

Comments Warnings : Wasabi (Wasabia japonica) is an edible plant member of the Cruciferae family, which includes cabbage, turnips, and mustard. In addition to its flavor, wasabi has another benefit. Traditional Japanese cuisine includes raw fish, which is a potential source of parasites and bacteria. Wasabi's antiparasitic, antimicrobial, and antibiotic abilities may be preventive against food poisoning.