Fresh rhizomes and plant starts ship Mondays in spring and fall. Order by Friday, 6 p.m. Eastern. Shipping schedule
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Kitchen Guide

From rhizome to plate.

How to keep a fresh wasabi rhizome at its best, grate it for full flavor, and use every part of the plant.

Store it

  • Refrigerate on arrivalUnpack fresh rhizomes as soon as the box arrives
  • 2 to 3 weeksHow long a fresh rhizome stays good with the care below
  • Damp, not wetHumidity keeps it firm; sitting in water can rot it
  • About 15 minutesHow long grated wasabi keeps its best heat

  1. Use a closed container that isn’t airtight

    A container with its lid resting loosely, or a bag left slightly open, keeps moisture in and lets the rhizome breathe.

  2. Add a damp paper towel nearby

    Place a slightly damp paper towel in the container near the rhizome, but not touching it.

  3. Remoisten every few days

    When the towel starts to dry, dampen it again. Check the rhizome while you’re there; it should feel firm.

A wasabi rhizome lying in a lidded container, with a damp paper towel beside it but not touching it. The lid sits loosely so a little air can pass. CLOSED, NOT AIRTIGHT lid rests loosely so the wasabi can breathe FRESH RHIZOME GAP DAMP TOWEL nearby, not touching refrigerated, 2 to 3 weeks
Storage setupClosed but not airtight, with the damp towel beside the rhizome rather than wrapped around it.

Prep it

Take out only what you need and return the rest to the refrigerator.

  1. Rinse and scrub

    Rinse the rhizome under cool water and scrub it gently with a soft brush.

  2. Trim the top

    Cut off any remaining leaf stems at the top (the stem end). Save them; they’re edible.

  3. Clean just the part you’ll grate

    Scrape the knobby bumps off the end you’re about to grate with the back of a knife. Leave the rest of the rhizome untouched so it keeps better.

Grate it

Wasabi’s heat forms when its cells are broken by grating, so a fine grater and a light touch give the best flavor.

  1. Use a very fine grater

    The traditional tool is a sharkskin grater; ceramic graters and fine metal graters also work well.

  2. Grate in slow circles

    Hold the cut end flat against the grater and move it in gentle circles. Start from the top (stem) end.

  3. Gather and rest briefly

    Scrape the paste together and let it sit for a minute so the flavor can develop.

  4. Serve right away

    Grated wasabi is at its best for about 10 to 15 minutes, so grate just before eating and only as much as you need.

Top view of a fine grater with the cut end of a wasabi rhizome pressed on it, moving in slow circles. The paste collects in the center of the grater. SLOW, GENTLE CIRCLES PASTE GATHERS serve within about 15 min FINE GRATER sharkskin, ceramic or metal Cut end flat against the grater, top (stem) end first
GratingGentle circles on a fine grater. Grate small amounts, often.

Serve it

Real wasabi is fresher, sweeter and more fragrant than the horseradish paste most people know, and its heat rises into the nose rather than lingering on the tongue. A little goes a long way.

  • Sushi and sashimi: place a small dab directly on the fish rather than stirring it into soy sauce, so its fresh aroma comes through.
  • Noodles: stir into the dipping sauce for cold soba just before eating.
  • Steak and roasts: a small mound beside grilled beef is a classic pairing.
  • Butters, dressings and dips: fold freshly grated wasabi into softened butter, mayonnaise or a vinaigrette at the last minute.
  • Vegetables: try it with avocado, roasted potatoes or a simple cucumber salad.

Keep it off the heat. The compounds that give wasabi its kick fade quickly once grated, so add it to finished dishes rather than cooking with it.

Leaves, stems and flowers

The whole plant is edible. The greens carry a gentler version of wasabi’s flavor.

  • Leaves: tear young leaves into salads, or use larger ones as a wrap for rice or fish.
  • Stems: slice thinly and quick-pickle, or add to a stir-fry at the very end.
  • Flowers: scatter the small white blossoms over salads, sashimi or soups as a peppery garnish.

Leftovers

  • The rhizome: put the uncut portion straight back in its container in the refrigerator. Next time, slice a thin layer off the dried cut end before grating.
  • Grated wasabi: it keeps in a small sealed jar in the refrigerator, but it loses most of its punch quickly. Grating fresh each time gives the best flavor.
  • Freezing: we don’t recommend freezing a whole rhizome, which changes its texture.