The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Inventory, 4 oz : 1.00
This item was last sold on : 04/20/21
Micro Wasabi™ is very small in size, averaging 5-7 centimeters in height, and has thin, pale, light green stems that bear 2-3 bright green, tender, heart-shaped leaves. The leaves are smooth, pliable, and slightly rounded with even edges. Micro Wasabi™ greens are crisp, succulent, and semi-chewy, and boast an up-front mild, sweet green flavor that quickly bursts into distinct spicy notes with a sharp peppery flavor. This heat does not linger on the palate and mellows quickly, similar to the flavor of horseradish.
Micro Wasabi™ is available year-round.
Micro Wasabi™ greens are young, tiny, edible plants that were created specifically for microgreen production with its a sharp, peppery flavor. Ready for harvest 14-21 days after sowing, Micro Wasabi™ greens are a part of a trademarked line of specialty microgreens grown by Fresh Origins Farm in San Diego, California. Prized for their unique spice that burns the nose but leaves the tongue and palate unfazed, Micro Wasabi™ can be grown year-round and is most commonly used as a pungent garnish, perfect for pairing with the subtle, clean flavors of raw seafood.
Micro Wasabi™ contains vitamins A, B, C, and K, manganese, fiber, calcium, and beta-carotene.
Micro Wasabi™ greens are best suited for raw applications as their fresh flavor, and delicate greens cannot withstand high heat. They are most commonly used in sushi and sashimi dishes, sprinkled on top of miso or noodle soups, and used in many other Asian dishes. Micro Wasabi™ can also be used in green salads, sandwiches, spring rolls, or served with seafood such as salmon, crab, shrimp, and lobster. Micro Wasabi™ pairs well with pear, apple, tuna, shrimp, salmon, crab, ham, smoked meats, ginger, sesame, soy, rice wine vinegar, mirin, miso, scallion, lemon, chili peppers, and cream. They will keep 5-7 days when stored unwashed, in a sealed container, and in the refrigerator.
Despite sharing the same name, Micro Wasabi™ greens are not related to the well-known Japanese condiment, wasabi, made from a root and classified as wasabia japonica. Micro Wasabi™ is commonly referred to as Wasabina, which is a name that translates to ‘like wasabi’ in Japanese. Micro Wasabi™ was named after the root due to the similar pungent flavor, but unlike the wasabi root, Micro Wasabi™ can be eaten whole without any additional preparation. It can be added as a spicy garnish and chefs value its distinct flavor and ease of use.
Micro Wasabi™ was first created in the mid-1990s and early 2000s by Fresh Origins Farm in San Diego, California as a part of the growing microgreens movement. Today Micro Wasabi™ is available through select partners of Fresh Origins Farm, such as Specialty Produce, and is found across the United States.
Restaurants currently purchasing this product as an ingredient for their menu.
|San Diego Yacht Club||San Diego CA||619-758-6334|
|Thai One On||Carlsbad CA||760-500-8674|
|Gravity Heights Restaurant and Brewery||San Diego CA||858-551-5105|
Recipes that include Micro Wasabi™. One is easiest, three is harder.
|The Roasted Root||Wasabi Vegetable Bowls|
|No Spoon Neccessary||Slow Cooker Bourbon Plum Chicken|
|cdkitchen||Seared Tuna with Fresh Wasabi Sauce|
|Spoon Fork Bacon||Scallop and Uni Crudo|