The Japanese eat almost every part of the wasabi plant, including the wasabi flowers. Wasabi flowers are small, cross-shaped white flowers that bloom from fall into early summer. They are decorative and tasteful. Each flower stem has both open and new, closed flower buds. Both the stem and the flowers have the unique wasabi flavor; slightly sweet with a slightly sharp aftertaste.
Wasabi leaf is a large, heart-shaped leaf with a mild spicy wasabi flavour. Thinly sliced wasabi leaf, marinated with ponzu sauce makes creates a rich, bold, citrus salad. Wasabi leaf is popular in Japan and is often baked in tempura batter or stir-fried.
Wasabi stems are the long, thin stems that sit between the wasabi rhizome and the leaves. They have a nice, mild-sharp wasabi taste. They have a crunchy bite.
Shiso Leaves Green is called 'Ōba' in Japan. And there is no fish dish imaginable that this product cannot be served with. Take a nice, fresh piece of tuna. Dip it in Japanese soy sauce and wrap a Shiso leaf around it. A true taste sensation. The leaf has a very mild taste but is definitely present.
This sharp and spicy root is popular in countries such as Germany and Great-Britain, but is now gaining popularity in other countries. It is often confused with horse radish because they got a comparable feeling of mustard-like heat. Unlike chillies, the heat from wasabi and horseradish does not linger for very long.
T. +31 174-535353
exotics@bud.nl
Bud Holland
Transportweg 67
2676 LM Maasdijk
The Netherlands
T. +31 174-535353
exotics@bud.nl
Bud Holland
Transportweg 67
2676 LM Maasdijk
The Netherlands
