Pure Wasabi by Coppersfolly

Pure Wasabi Questions and Answers

The colour is different to what I am used to, why?

The wasabi paste in a tube most usually available in supermarkets is a horseradish paste with artificial colour and flavour added.

Can I get this wasabi at my sushi bar?

Not yet. The paste most often used there is a rehydrated synthetic powder with lots of colour added. Again, often no wasabi.

Is it hot?

Only as a mustard would be. It does not linger in the mouth nor burn as chillies do. There is a real zing! but then its all over till next time.

Where can I get my supplies of Pure Wasabi?

Good delicatessens and supermarkets stock Pure Wasabi but as it is very new to the market some might not have heard about it yet. You can always contact us by email at This e-mail address is being protected from spambots. You need JavaScript enabled to view it or use our online shopping cart.

How is your wasabi grown?

Wasabi may be grown in streams or in soil. Ours is soil grown and spray free. It is watered with pristine artesian well water drawn from bores on our property. Wasabi can be difficult to grow, preferring cold winter to hot summer and taking 18 months to two years to mature before harvest.

What can I do with my wasabi?

Because 'Pure Wasabi' is a paste, it can be added to mayonnaise, dressings, sauces and dips as well as being used as a stunning paste. This makes it very versatile and a favourite with chefs. Adding cheese to the mix tends to make the wasabi milder so more is needed to gain the same effect.

How should I store my wasabi?

Always in the refrigerator. It will keep for months in this way. It does have a shelf life out of the fridge but its colour and appearance is better when refrigerated.

Can I cook wasabi?

The pungency unique to wasabi (known as isothiocyanates) is quite volatile and evaporates easily. Heat will quickly evaporate the taste of wasabi. Add it last, just before serving.