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‘The perfect challenge’: British wasabi growers on how their product is spicing up Japanese cuisine across UK and Europe

  • In Hampshire, in the south of England, farmers have applied knowledge and expertise from Japanese growers to cultivate home-grown wasabi
  • Established 13 years ago, The Wasabi Company now produces 1.5 tonnes of wasabi per year to restaurants in the UK and Europe

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The Wasabi Company CEO Jon Old (left) learns from Kichiei San, wasabi grower, during a recent Japan trip. Photo: Instagram/@wasabigrowersuk

On a farm in Hampshire in the south of England, pungent wasabi plants that can be ground up to provide an essential condiment to accompany traditional Japanese dishes like sushi are flourishing.

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Starting with 400 wasabi plants 13 years ago, The Wasabi Company, founded by CEO Jon Old, now harvests roughly 1.5 tonnes per year after much trial and error throughout the cultivation process.

Helped by the growing popularity of Japanese cuisine in Britain, the company sells wasabi to several Japanese restaurants in London and beyond, and Michelin-starred restaurant chefs such as Gordon Ramsay and the 5-star Dorchester Hotel near Hyde Park.

The freshness of its produce has helped The Wasabi Company establish a considerable reputation, with its exports now going to seven European countries.

Wasabi plants for sale at The Wasabi Company, founded by CEO Jon Old, in Britain. Photo: Instagram/@wasabigrowersuk
Wasabi plants for sale at The Wasabi Company, founded by CEO Jon Old, in Britain. Photo: Instagram/@wasabigrowersuk

At the company’s farm near the village of Micheldever, you will find lush dark green wasabi leaves spread out under protective black netting.

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