In the sphere of Japanese cuisine, the tradition of using wasabi leaves and stems for pickling in sake lees, resulting in the cherished Wasabi Zuke is well established. These heart-shaped, crunchy leaves and stems are a culinary delight and sought after globally. The wasabi’s signature heat is more intense in the stems than in the leaves, yet it’s the rhizome that genuinely holds the highest level of spiciness.
The wasabi leaf harbours natural compounds responsible for its distinctive spicy kick, alongside numerous health and nutritional benefits. Cooking these leaves and stems moderates their heat, yielding a flavour akin to that of spinach.
For those looking to infuse dishes with a bit of zest, raw wasabi leaves and stems can enhance salads and sandwiches or add an exotic twist to steak, chicken, or venison dishes. Alternatively, incorporate them into stir-fries sautés or boil them with noodles and stews for a more straightforward approach. Blending them with sesame oil can also create a subtly flavoured dressing.
Why not make Wasabi Zuke?
Traditionally marinated in sake lees, the stems boast a delightful crunch reminiscent of radish and spring onion when consumed raw. Through a swift pickling process lasting only 20 minutes, using a mix of salt and sugar, one can transform the wasabi leaf into the renowned Japanese delicacy, Wasabi Zuke.
It’s essential to note that fresh wasabi leaves and stems are versatile in their culinary uses, being enjoyable when fresh, pickled, or sautéed. Their flavour is akin to that of mustard greens, with a distinctive spicy kick. The stems, notably, possess a stronger heat compared to the leaves.
These components excel in stews and casseroles and serve as an exceptional garnish for a wasabi-flavoured Bloody Mary, with the guarantee of being picked on the day they are ordered.
Harvested fresh upon order, the succulent wasabia leaves and stems are then packaged in specially designed containers, ensuring they reach you in peak condition, brimming with freshness.
Optimal Storage and Care for Fresh Wasabi Leaves and Stems
- Store your fresh wasabi leaves and stems in a chilled place or a suitable refrigerator below 5°C.
- They store very well in the fridge for about 7 days.
- Before use wash them in cold water, leave them moist; store them in the bag provided or something similar.
- You can always perk them up by just placing them in a vase of fresh water – regularly replace the water and keep the wasabia leaves and stems out of direct sunlight.
What better touch for your next dinner party than a wasabi leaf salad!