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.
Kinome is the young leaf of the Sansho (prickly ash). It has a taste similar to curry leaves; citrusy with a hint of mint. Plus, it numbs the tongue, just like szechuan peppers do. This numbing effect is caused by a confusion in the nerves called 'sanshools'.
You may be familiar with Shiso Leaves. These beautiful, large leaves are the leaves of the Shiso plant. This plant also produces edible flowers called Hana Hijiso, or Hanaho Flowers. The flowers are not only beautiful to look at, but are also very tasty and aromatic.
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.
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.