Where to Buy Real Wasabi in the UK: Complete Buying Guide

Hello, I'm Tomono. A common questions I hear from people learning sushi is "where can I buy real wasabi?" Most people have only ever tasted imitation wasabi paste, and are shocked to discover that authentic fresh wasabi tastes completely different. I'll give you the supplier list first, then explain what separates real wasabi from the green paste you find in most restaurants.

Fresh wasabi rhizome - but where can you buy it in the UK?

Where to Buy Real Wasabi in the UK

Specialist Wasabi Suppliers (Best for Authenticity)

The Wasabi Company - Online delivery nationwide, farms in Dorset and Hampshire. One of only two UK growers of fresh wasabi. They grow authentic Wasabia japonica in mineral-rich spring water using Victorian watercress beds dating back to the 1850s. Fresh rhizomes (English and Japanese), leaves, flowers, wasabi powder, and an award-winning range of wasabi products including mayonnaise and mustard. Also import premium Japanese ingredients from artisanal suppliers. Winners of 28 Great Taste Gold Stars.

Wasabi Crop - Online delivery from Northern Ireland. Family artisan business growing fresh wasabi in County Armagh. They cultivate authentic Wasabia japonica in Ireland's specific climate which provides ideal conditions. Fresh rhizomes, wasabi plants, and leaves available. Rhizomes are individually harvested to order and vacuum packed for maximum freshness.

Japanese Food Specialist Suppliers

• Japan Centre - Online and London stores. Occasionally stock fresh wasabi when available, plus wasabi powder and paste. Wide range of Japanese ingredients.

• Atariya Foods / FreshestFish.co.uk - Sometimes stock fresh wasabi alongside their fish selection. Multiple London locations.

• Natural Natural - Ealing Common and Finchley Road locations. Japanese supermarket with wasabi products when in stock.

Online Ingredient Suppliers

• Fine Food Specialist - Occasionally stock fresh wasabi rhizomes. Premium pricing, restaurant quality.

• Sous Chef - Specialist ingredients supplier. Sometimes have fresh wasabi available.

What to Ask Before Buying Fresh Wasabi

When buying from any supplier, always ask:

• Is this fresh wasabi or wasabi paste/powder?

• How recently was it harvested?

• How should I store it at home?

• What's the best way to prepare it?

Without clear answers about freshness and authenticity, don't assume you're getting real wasabi.

What Is Real Wasabi?

Real wasabi comes from the rhizome (stem) of Wasabia japonica, a plant native to Japan that grows naturally along mountain streams in cool, shaded conditions. It takes a minimum of 18-24 months to grow a harvestable rhizome, making it one of the most challenging crops to cultivate worldwide.

Key facts about authentic wasabi:

• Scientific name: Wasabia japonica (also known as Eutrema japonicum)

• Growing time: 18-24 months minimum to harvest

• Ideal water temperature: 8-20°C with constant flow

• Native habitat: Mountain streams in Japan

The Wasabi Company and Wasabi Crop are the only two commercial growers of fresh wasabi in the UK and Ireland, using specially adapted watercress beds with mineral-rich spring water to recreate the plant's natural habitat.

What's the Difference Between Real Wasabi and Imitation Wasabi?

Approximately 95% of wasabi served in restaurants worldwide - including in Japan - is imitation wasabi made from horseradish, mustard, starch, and food colouring.

Real Wasabi (Wasabia japonica)

• Ingredients: 100% fresh Wasabia japonica rhizome or pure wasabi powder

• Flavour profile: Complex, fresh, earthy aroma with subtle sweetness and floral notes

• Heat characteristic: Clean heat that peaks within 5 seconds and dissipates in 15-20 seconds

• Effect on food: Enhances and complements delicate fish flavours without overpowering

• Texture: Slightly fibrous when freshly grated

• Colour: Pale green to light jade

• Active compounds: Isothiocyanates that form when cells are broken through grating

Imitation Wasabi

• Ingredients: Horseradish (Armoracia rusticana), mustard powder, cornstarch, green food colouring (sometimes <3% real wasabi)

• Flavour profile: Sharp, harsh, one-dimensional pungency

• Heat characteristic: Intense sinus-burning heat that lingers for several minutes

• Effect on food: Overpowers delicate flavours, dominates the palate

• Texture: Smooth paste or powder reconstituted with water

• Colour: Bright artificial green

• Typical cost: £2-4 per tube vs £8-15 per fresh rhizome

Most restaurants serve imitation wasabi because fresh wasabi costs significantly more and loses potency within 15-20 minutes of grating, making it impractical for high-volume service.

Why Is Real Wasabi So Expensive?

Fresh wasabi rhizomes typically cost £8-15 per rhizome (approximately 30-50g), whilst imitation wasabi paste costs just £2-4 per tube.

Price comparison:

• Fresh wasabi rhizome: £8-15 per 30-50g rhizome (£160-500/kg)

• Wasabi powder (20%+ real wasabi): £15-25 per 25g

• Imitation wasabi paste: £2-4 per 43g tube

• Restaurant-grade wasabi powder: £30-60 per 100g

The premium price reflects several growing and handling challenges. Wasabi requires constant flowing mineral-rich water at temperatures between 8-20°C, takes 18-24 months minimum to reach harvest size (compared to 60-90 days for most vegetables), requires hand harvesting and careful handling, and has limited shelf life of approximately 2 weeks once harvested, with peak flavour lasting only 15-20 minutes after grating.

Growing wasabi is so difficult that it wasn't successfully cultivated outside Japan until the 1990s. The Wasabi Company pioneered commercial UK production in the 2010s, making them one of fewer than 10 commercial wasabi farms outside Japan globally.

How to Prepare Fresh Wasabi

Fresh wasabi must be grated immediately before use. The enzymatic reaction that creates wasabi's distinctive flavour and heat happens when cells are broken down through grating.

Use a traditional sharkskin grater (oroshigane) or fine metal grater in a circular motion. Grate only what you need as the flavour peaks within 15-20 minutes and fades after about 30 minutes. Form the grated wasabi into a small mound and let it sit for 2-3 minutes before serving to allow flavours to develop. The texture should be slightly fibrous, not smooth like paste.

How Should You Store Fresh Wasabi?

Store unwashed rhizomes in an unsealed plastic bag in the fridge. Fresh wasabi keeps for about two weeks this way. For longer storage, simply peel away the outer skin to reveal fresh wasabi underneath.

Never store in water or in a sealed container. The rhizome needs some air circulation whilst staying cool and slightly moist.

What About Wasabi Powder and Paste?

If fresh wasabi isn't available or practical for your needs, quality wasabi powder is the next best option.

Look for powder that contains at least 20% real wasabi. Most commercial wasabi powder is primarily horseradish and mustard with minimal actual wasabi. The Wasabi Company's powder contains 20% real wasabi, significantly higher than most alternatives.

Mix powder with a small amount of water to form a paste, let it sit for 5-10 minutes to develop flavour, and use within an hour for best results.

Wasabi paste in tubes is convenient but typically contains very little real wasabi. Check ingredients carefully - if Wasabia japonica isn't listed first or in substantial percentage, it's mostly imitation.

Can You Grow Your Own Wasabi?

The Wasabi Company sells wasabi plants and growing kits for ambitious gardeners. However, growing wasabi at home is extremely challenging without the right conditions.

Requirements include constant flowing cool water at temperatures between 8-20 degrees C, shade or dappled sunlight, and at least 18 months growing time from planting to harvest.

Most home growers find it easier to simply purchase fresh rhizomes when needed rather than attempting cultivation.

What Else Can You Buy From Wasabi Suppliers?

The Wasabi Company offers more than just fresh wasabi. Their range includes wasabi leaves and flowers, which have a milder wasabi flavour perfect for salads and tempura.

They also produce an award-winning range of original products including English wasabi mayonnaise, English wasabi mustard, yuzu mayonnaise and mustard, wasabi vodka, and authentic Japanese ingredients like yuzu, ponzu, soy sauce, mirin, and rice vinegar.

These products have won 21 Great Taste gold stars, including several 3-star awards.

How Do You Use Fresh Wasabi?

Beyond sushi and sashimi, fresh wasabi is incredibly versatile. Try it in dressings and vinaigrettes for salads, compound butters for steak or fish, mayonnaise and aioli, ceviche and tartare, mashed potatoes or creamy sauces, and even sorbets and ice cream.

The flavour is more refined than imitation wasabi, adding complexity without overwhelming other ingredients.

Is Wasabi Healthy?

Fresh wasabi contains compounds called isothiocyanates that have antimicrobial properties, which is one reason it pairs so well with raw fish. It's also rich in vitamin C and has anti-inflammatory properties.

The clean heat from real wasabi can also enhance digestion and add sensory complexity to meals without relying on excessive salt or fat.

Wasabi Beyond Sushi: A Fun Cultural Note

In Japan, wasabi is so celebrated that you can even find wasabi ice cream! I've personally enjoyed this unique treat in the mountains of Nagano, where wasabi grows naturally in fresh water streams fed by snowmelt from the Northern Alps. The Daio Wasabi Farm in Azumino serves wasabi soft-serve ice cream alongside their vast wasabi fields - it's a surprisingly delightful combination of creamy sweetness with a gentle wasabi kick that refreshes rather than burns.

This is just one example of how deeply wasabi is woven into Japanese culinary culture, extending far beyond its role as a sushi condiment.

Curious About Sushi and Japanese Cooking?

Learning about authentic wasabi is just the beginning of discovering Japanese culinary traditions. If you're interested in experiencing real Japanese ingredients and learning proper sushi-making techniques, I invite you to join one of our classes.

At Tomono Sushi Party, we provide all expertly sourced ingredients including fresh wasabi when available, along with proper equipment and hands-on instruction for an authentic sushi-making experience. Whether you're looking for a private sushi-making party, a corporate team-building event, or want to join a public workshop, you'll learn the difference that quality ingredients make.

Book a sushi-making class and discover the authentic flavours of Japanese cuisine in a fun, hands-on setting.

---

About the author

Tomono Davies is the founder and lead instructor of Tomono Sushi Party and a Japanese culinary expert originally from Kochi in the south-west of Japan. Having lived in the UK for over 26 years, Tomono has combined her deep cultural roots with a passion for authentic Japanese cuisine and food education. She has taught thousands of people across the UK how to make traditional sushi using genuine techniques and high-quality ingredients and regularly leads sushi-making workshops, private events and masterclasses. Tomono’s hands-on teaching style, grounded in both her lived experience and Japanese culinary tradition, brings true authenticity to every dish she creates and recommends.