Fresh Wasabi from Yunnan , China

Picked at sunrise, vacuum-sealed within hours—so the root keeps its spring-moss aroma and cool mountain sweetness. One stalk for the home chef, bundled packs for the pro—every seal pops like a walk through the highland forest.

Here’s the pro way to unlock its delicate, floral heat:

1.Prep it right – Gently trim the leaf stem and lightly peel the tougher outer skin.

2.Start from the top – Begin grating from the stem end (it’s more tender and releases flavor evenly).

3.Use a sharkskin grater (oroshigane)– Its fine teeth create a creamy paste that preserves the aroma.

4.Gentle circular motions – Don’t rush. This keeps the delicate enzymes active.

5.Serve fresh & fast – Enjoy within 10–15 minutes for peak flavor. After that, the magic fades.