Pure or imitation
During one of the many business related trips to China Van Rijswijk came into contact with fresh Wasabi. "Traditionally grown in the Tatami-ichi method like in Japan. The Chinese quality is under pressure. There are often untrue stories that Chinese Wasabi is of lesser quality. Van Rijswijk guarantees that Wasabi, grown according to the eco dynamic and organic cultivation is a good product."
He continues: "There are a few Japanese restaurants in the Netherlands that know and use real Wasabi. A powdered form is often used, which only has a very small percentage of Wasabi powder. Often less than 0.002%. The rest is horseradish, lactose, turmeric, soda, salt, mustard seed, sucrose, chicken protein and E numbers such as E100, E133, E141, E385, E415 en E473. The flavour of this imitation (powdered) Wasabi, which is watered down, is bitter and rises to the head. Real and fresh Wasabi is much milder in flavour, creamy and tastes fresh."
The Dutch don't know the difference
Van Rijswijk supplies both Wasabi roots, Wasabi leaves, Wasabi flowers and Wasabi puree, as well as Wasabi ice cream to top chefs, (catering) wholesalers and restaurants. "Individuals can simply order online of visit SirGreen Wasabi during the many food markets Van Rijswijk can be found at. Besides the fresh product, Van Rijswijk also supplies various Wasabi gratings that are essential to get a good Wasabi puree. Chefs are generally very enthusiastic, the interest among the Asian restaurants is slightly disappointing, they prefer to go for the powder as they know the average Dutchman doesn't know what real Wasabi tastes like," according to Rijswijk.
Dutch restaurants go for fresh preparation
In the Netherlands there is an important movement within the restaurants, they are being asked by customers to cook pure, meaning real flavours of natural products gown responsibly. For many kitchens working with fresh Wasabi roots is still a step too far, it is and remains a labour intensive process. And yet there is demand for freshly prepared products on the table. Storing the fresh Wasabi root requires attention; rinse it under cold water every 3 or 4 days and put back into cooling. To give restaurants and chefs the opportunity to use real Wasabi, SirGreenWasabi has its own pureeing facility and industrial solutions within the food branch are constantly being sought after to make this process less labour intensive and safeguard the freshness. The Wasabi-Pure(e) is supplied in a cup of 10 grams. The cup can be stored in the freezer for over a year."
The green Gold
Wasabi remains an expensive vegetable. "It takes over two years before a Wasabi root has formed and is suitable for harvest. The Wasabi roots are grown in the traditional manner in China, which means in mountainous areas where mineral water is at hand. These higher areas are difficult to access. Yet Van Rijswijk guarantees the freshness of the product, as once harvested the product is in the Netherlands within two to three days. If stored cold in a damp muslin the Wasabi can be stored for four to five weeks minimum and sometimes longer.
SirGreenWasabi is part of SirGreen – Léon van Rijswijk. Van Rijswijk also developed the Edible Wall in the same time span. Growing vertically with herbs, vegetables and edible flowers. From the wall to your plate and cultivation in minimal space. Freshness and pure products play an important role, not just for Van Rijswijk but also for the consumer, who wants to know what they're eating and where the product comes from.
55 Euro for 100 gram
"Van Rijswijk (SirGreenWasabi) offer fresh Wasabi against competitive prices from other growers who don't take quality as seriously. It is Van RIjswijk's mission to give Wasabi the name it deserves. The consumer price of the fresh Wasabi roots is currently at 55 Euro for 100 grams. This price varies depending on exchange rates. The fresh Wasabi is supplied in cool packs to guarantee freshness during transport.
Van Rijswijk has more ambitions with Wasabi. "At the moment we are working on setting up our own Wasabi cultivation company in the south of the Netherlands. By sharing knowledge with our Chinese partners we expect to be able to harvest the first fresh Dutch Wasabi within 3 years."
For more information:
SirGreenWasabi
Leon van Rijswijk
E: sirgreenwasabi@gmail.com
W: http://leonvanrijswijk.nl/sirgreenwasabi