- Artichoke
- Asparagus
- Aubergine
- Avocado
- Beansprouts
- Beetroot
- Broad beans
- Broccoli
- Brussels sprouts
- Butternut squash
- Cabbage
- Carrots
- Cauliflower
- Cavolo Nero
- Celeriac
- Celery
- Chard
- Chicory
- Chillies
- Climbing Beans
- Courgettes
- Cucumber
- Fennel
- Garlic
- Ginger
- Green beans
- Horseradish
- Jerusalem Artichoke
- Kale
- Kohlrabi
- Leeks
- Lettuce
- Mushrooms
- Okra
- Onions
- Pak Choi
- Parsnips
- Peas
- Peppers
- Plantain
- Potatoes
- Radicchio
- Radishes
- Rhubarb
- Rocket
- Spinach
- Spring Onions
- Sugar Snap Peas
- Swede
- Sweet potatoes
- Sweetcorn
- Tomatoes
- Turnips
- Wasabi
- Watercress
- Yam
How to cook Wasabi
Treat fresh wasabi like horseradish – wash, peel and grate it. If you can’t find it fresh, look for tubes of wasabi paste or powdered versions, which can be reconstituted using either soy or water.
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WHAT IS WASABI?
Essentially, wasabi is the Japanese horseradish. Wasabi is related to watercress and similarly grows with its roots in water. Careful you don’t have too much – wasabi has a strong fiery spicy taste.
What are the health benefits?
Wasabi has similar nutritional properties to horseradish, which is high in vitamin C and is a source of potassium and manganese. However, as it is used in very small amounts, we see it as a delicious flavouring rather than a source of micronutrients.
