Majestic Wasabi Cultivators

21/05/2026

Sad day for us today. We said goodbye to Alice yesterday. Suffer no more dear Alice, we will miss you, you loved us and we certainly loved you 😪😪

21/05/2026

20/05/2026

This is what 544g Mikado wasabi rhizome looks like before and after the clean up (160 to 200g sizes here). Premium quality restaurant grade, fully matured all the way to the top ...minimal leaf removal at harvest time!

02/05/2026

https://www.instagram.com/p/DT1ys63krIP/?utm_source=ig_web_copy_link When you're next in the Gold Coast region Queensland, be sure to try some of our fresh wasabi, prepared just for you by one of the awesome chefs working over there!

02/05/2026

https://www.instagram.com/p/DNhwWoupjYB/?igsh=MTA4cjAxdjRlcjdmNQ== When you're next in Brisy, see if this is still on the menu it looks so delicious!

02/05/2026

https://www.instagram.com/p/DB0D_8tp-zX/?igsh=MTk1eDF4Z3Vjb3E3OA== alas Shima are nolonger... but MWC in the SA Riverland is the go-to now!

02/05/2026

https://www.instagram.com/p/CaQ8PmIJ53Q/?igsh=dnhidDlqaXB3dGg0

22/04/2026

https://youtu.be/jrTAYEETiPE?si=dcrL0qN0QPpu9YD9

2 likes. "Westlandse kwekers blijven innoveren: Sander teelt wasabi"

21/04/2026

Wasabi greens (leaves and petioles): first blanch, plate up, pour over a little smoking hot peanut oil, top with a mix of oyster sauce and sesame oil (pre-mixed). There's a few things you can do to jazz it up even more but this is quick, simple and delicious! Note: If you want more wasabi flavour, blanch shorter (20 to 30 seconds but cool quickly). For a milder, spinach-like profile, go a bit longer (45–60 seconds).