Welcome
Thank you for visiting! It is our mission to provide the best naturally grown wasabi in the world.
Featuring Shasta Sawa Wasabi, the only spring water grown wasabi in North America and imported sawa wasabi from farms that I have a personal relationship with in Japan.
- Shannon Maas - Wasabi Farmer/Founder
Featured products
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Sold outJapanese Wasabi - Izu
Regular price From $80.00 USDRegular priceUnit price per -
Sold outJapanese Wasabi - Nagano
Regular price From $75.00 USDRegular priceUnit price per -
Sold outOni Namida Oroshiki
Regular price From $99.00 USDRegular priceUnit price per -
Sold outShasta Wasabi - Seasonal
Regular price From $50.00 USDRegular priceUnit price per$70.00 USDSale price From $50.00 USDSold out
WHY SAWA WASABI IS KING
What is Wasabi?
Did you know there are hundreds of strains of wasabi? Have you heard of sawa, hata or seiyo wasabi? Did you know the way wasabi is grown massively affects the flavor? Do you know why Japanese chefs only use sawa wasabi? When it comes to wasabi, there's not much info out there. This article represents 5 years of me putting the wasabi puzzle together.
grinding the perfect cream
Which Oroshiki?
Fresh wasabi absolutely requires a proper oroshiki, or specialized wasabi grater, otherwise there is no point. A cheese grater, microplane or food processor will completely ruin your wasabi experience. Using an oroshiki (also referred to as oroshi or oroshigane) is critical to creating the optimal cream, and there are quite a few options out there. From traditional shark skin to modern stainless steel, it's all about cellular disruption and how the grating surface used impacts this. Explore the link below for in-depth oroshigane info.
WHY SHASTA WASABI IS SPECIAL
Mount Shasta Wasabi
Mt. Shasta is a very sacred mountain with a lot of myth surrounding it. A God to past Native Americans, home to the Lemurians, a portaling energy vortex and Earth's root chakra (muladhara), Mt. Shasta is also the birthplace of two impressive watersheds: the Klamath and the Sacramento. Our wasabi is fed by the headwaters of the Klamath River in a long-lost frontier town known as Igerna. It can take up to 400 years for the water to filter through the rich volcanic strata of Mt. Shasta. To learn why our wasabi is special, click the link.
CREATING A WASABIDA
Farming Wasabi
Wasabi is infamous for being one of the hardest crops on Earth to grow. A harsh cold front or a modern day heat wave can ruin an entire crop in a day. Watch the process of me creating a wasabida by hand. It's an extremely laborious process that involves digging tons of dirt, then replacing it with the right media. I created a modified version of 'Tatamishii,' an ancient method of wasabi farming in Japan.
WASABI WITH EXPERTS
Wasabi Tsukemono
One of my favorite versions of wasabi is the leaf stems pickled in Japan. This known as a tsukemono or zuke. In this video I traveled to Obihiro, Hokkaido to learn the proper recipe from Edo Mae Sushi Master Tatsuya Kuwazoe using shoyu, sake and mirin to create Wasabi Shoyu Zuke. Ingredient list and recipe included!
VALUED CUSTOMERS
Atelier Crenn
Dominique Crenn is the chef and owner of the three-Michelin-starred restaurant ATELIER CRENN. Driven by her passion to create a deeply personal project, Crenn opened the restaurant as a place to express her heritage and as an ode to “poetic culinaria." Chef Crenn was featured on the Netflix special Chef's Table in season 2.
Snail Bar
SNAIL BAR is a natural wine bar and bottle shop located in the Temescal district of Oakland. They have a small, seasonally focused food menu that changes from week to week and is designed to go great with their wine selection. Recently placed in the 2024 MICHELIN Guide USA and a Bib Gourmand award winner.
Jeune et Jolie
Michelin-starred JUENE ET JOLIE offers a culinary experience celebrating the moment, reimagining French cuisine through the vibrant lens of the Southern California landscape with a 4-course menu. Chef de Cuisine Jacob Ruck has visited our farm personally and is a cherished member of our network.
Hokkaido Sashimi Marketplace
A newly opened storefront in the Richmond district of San Francisco, HOKKAIDO SASHIMI MARKETPLACE serves the freshest fish, sashimi and nigiri cut-to-order and prepared daily. This is the only storefront Shasta Wasabi is represented in.
Kusakabe
KUSAKABE is the first pioneer restaurant to only serve “Omakase”, or Chef’s choice tasting menu in San Francisco. Chef Mitsunori Kusakabe understands and respects the history and techniques of traditional Kyoto Kaiseki, developed in Kyoto, and continues to “challenge and revolutionize” in a new world of cuisines.
Yakitori Guy
Internet sensation, and Yakitori evangelist the YAKITORI GUY has been deep diving the art and science of Yakitori cuisine, or Japanese style grilled chicken since 2019. Yakitori Guy's how-to-videos and in depth descriptions have guided countless folks on how to breakdown chicken, create authentic skewers and different grilling methods. I had the pleasure to assist the Yakitori Guy at an Oakland function in 2024!
Nisei
NISEI combines refined cooking technique, Japanese-American flavors and California's finest local ingredients to provide an experience unlike any other. The restaurant is an expression of Chef David Yoshimura's unique experience as a chef and second generation Japanese American, or Nisei. Nisei is nestled in the beautiful neighborhood of Russian Hill in San Francisco.
Robin
ROBIN San Francisco provides a thoughtfully personalized omakase experience using the most pristine ingredients available from the markets each day. Chef Adam Tortosa's Robin is one of the most highly regarded sushi restaurants in San Francisco, and has recently opened a sister location in Menlo Park, CA.