"With a bit of luck I met a British grower. As a result we receive the Wasabi-carrots fresh from the field within 24 hours. We supply all year round. The growers took three years to produce a good quality Wasabi, but the result is first class" Leendert says. "Up to now here in the Netherlands Wasabi-powder is used mainly, but the taste does not last that long and it has a somewhat bitter aftertaste. With fresh Wasabi this is not the case."
Leendert supplies top chefs with Wasabi (in hotel and restaurants). They also supply to private persons. "Various top chefs here and in Paris are very enthusiastic about it. Hans as well will start with it. The interest of the Japanese restaurants, however, is slightly disappointing. They go for cheap more often. We now indeed supply these British Wasabi-carrots even to Japan. This is really unique, because they are a chauvinistic nation."
"The Wasabi-carrots are grown in the New Zealand manner on the field, under nets, as the Wasabi needs a lot of shade. The product needs to remain humid and is therefore continually under flowing water, which also has to be clean. In England a reasonable amount of rain falls and that is good for the Wasabi-cultivation" Leendert says. He has therefore invested in his own cooling facilities, so that the quality remains good. "We guarantee the durability for a period of two weeks."
The salesman offers the fresh Wasabi in packings, which vary from 50gr to 150 gr. At the final consumer level the price is around Euro 29/100 gr. depending on the volumes ordered. "We supply the Wasabi to wholesalers in bubble plastic with cool-pack, because the product remains good for the longest period when kept moist and cool, otherwise the Wasabi dries out. The best way is to moisten the product every two or three days."
For more information:
Leendert Bom
[email protected]
Wasabi4You
41, Nieuwstad
7201 NL Zutphen
The Netherlands
+31(0)575-515472
www.qp-results.com/wasabi.html
