Wasabi – 山葵

 At work
At work

Wasabi is an important ingredient in Japanese cooking. It is of course used for sushi, but also with tofu, soba noodles… It is an autochthonous plant that grows naturally nearby clear streams. Historically it was first used as medicine in Nara period (700AD) before being popularized as food during the middle age: Muromachi period (1300~). And probably with the sushi boom in the early 1900’s wasabi has been more in demand and a few farms were created. That’s then that the now world biggest wasabi farm started. Daio farm started in 1910 but it took about four decades to become a decent wasabi farm and what it is now. One can easily imagine the landscape transformation such an installation has provoked and how intensive production to meet demand and keep price low affects the rural and natural areas. Yet Daio wasabi farm is an interesting place to visit and it is quite beautiful. The super pristine waters needed for the culture of wasabi, the little plants in the rock bed and the curvy lines of the field bordered by leafy willow trees are really quiet and peaceful. It is a very different landscape from those usually seen in Japanese. Picturesque like a Seine and Marne village cherished by the Japanese painters in the 1900’s or the japonism painters (top picture). Visiting Daio farm is a really nice stroll. It is also possible to see people at work to extract the stem from the plant (upper picture), visit the little history museum and try some wasabi food (we had ice cream). Since they also sell fresh wasabi at the farm I was looking for a cookbook or something to learn more about how to use wasabi, but none was available. An other time…

 Wasabi fields and pristine water  
Wasabi fields and pristine water  

Daio wasabi farm: free entrance, open all year round from 9:00〜17:20, count 1-2h stroll

 

 

One-plate salad

This morning the farmers market showed me once again that it is not clear which season we’re in!!! The transition seems to take an unusually long time and daikon and cabbages were lined together with strawberries and new wasabi leaves. It gave me the idea to prepare us a warm/cold salad with warm green lentils from France and thick fried tofu, fresh tomatoes and wasabi leaves, with an olive oil and soya sauce dressing and finished with a few sesame seeds!

Wasabi leaves

Every one knows wasabi, this green paste very hot eaten usually with sushi. Actually wasabi is a plant and the green paste is obtained from the stem, peeled and grated. In spring, the leaves of wasabi can be eaten. It’s a delicate vibrant green leaf that is better slightly steamed or boiled and that accomodates very well rice and Japanese dishes. 

I cooked it in a vegan version of a Japanese meal, with miso and sesame eggplants, pickled vegetables, rice with cereals and the wasabi leaves just steamed  and served with ponzu.  

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