Recently ive learned that most wasabi that you get in my country is actually just horseradish. There are a couple of very expensive Japanese restaurants in my area because of the japanese consulate. Do you think they would be interested in buying real wasabi? And how difficult is it to grow it in a central european climate? Ive heard you need a flowing body of water and they could take 1-2 years minimum till you can have your first successful harvest, but it doesnt seem too difficult.
there is a reason real wasabi is rare, it’s because it’s very hard to grow
Yes, there's probably somebody who would buy it. Unique local produce tends to do very well at farmers markets for example. You might even strike up a deal with a local restaurant to be their sole supplier.
Meh, people say that about tons of stuff that's been well domesticated. Orchids for example. Really it's not all that complicated if you already understand what they need.
I think it got more to do with the fact that most people dont realize they are not getting real wasabi so why would restaurants buy the more expensive option. Thats why I think selling to a japanese restaurant in a unqiue area that has many japanese people who know the difference would work
wasabi is the japanese word for horseradish
I've considered doing this
I think it would do very well but you have to vendor to a...CITY.. for it to be profitable.
Your limp dick is hard to grow--according to your wife. Wasabi just needs something you clearly don't get: tender love and attention.
No it isn't. Nips call Horseradish western wasabi you uncultured cave dweller. It's on par with calling it made in china in the context of quality comparisons.
okay, but wasabi is actually just the japanese word for horseradish, whether you like it or not
Horseradish is ホースラディッシュ or seiyouwasabi you fricking moron.
>https://ja.wikipedia.org/wiki/ホースラディッシュ
Wasabi is just ワサビ, you are wrong whether you like it or not
>horse radish is hosu radisshu (transliteration) or western wasabi (to denote the western addition of corn starch and food coloring when sold in stores) is different word from wasabi
no, its really not. Sorry you dont speak japanese, but you are just embarsssing yourself now slugger
I know this is bait.
But still, two different plants, different name, different genus, etc etc
Its not the same plant though.
You got owned hard.
I realize you're autistic so being wrong physically hurts you but
You're embarrassingly wrong and got schooled hard--twice.
lol nah
>Claims wasabi just means hoarsh raddish
>Gets unequivicobly schooled by a japinese speaker
>Goes into cope mode
Many such cases. I love how you camp this thread just to respond to people openly mocking your moronation.
frickiING PRICELESS
both of those posts are me sport
Yes, your moronation is quite obvious--which is why I was so easily able to identify you.
Tell us again how Japanese think horseradish is wasabi--it's very amusing that you're pretending to speak Japanese.
Jeremy Clarkson did it
Didn't it all die?
Encouraging. If that ape can handle it, anyone can.
He didn't make a profit on it, but to be fair he did manage to sell it to a restaurant, send his tenant farmer in a 4L turbodiesel into London (very fricking expensive cos London was the first major city to have low emission zones), and it was his first time growing it so given the circumstances it was a pretty decent result.
>send his tenant farmer in a 4L turbodiesel into London (very fricking expensive cos London was the first major city to have low emission zones)
What relevance does this have to anything? Also if he has a tenant farmer, did Clarkson grow it or the farmer?
Kaleb is like his minion
>And how difficult is it to grow
the reason real wasabi is $200 for a small knob is because it's extremely difficult to grow
it only grows in flowing rivers of a certain flow rate and temperature, with only a certain amount of shade over the rivers
then it takes 2 years of perfect conditions for it to grow enough to harvest
>it only grows in flowing rivers of a certain flow rate and temperature, with only a certain amount of shade over the rivers
I bet this is nips BS to keep us buying le hecking japanese-certified wasabi, every fricking thing they make is "erry difficult you no make it gaijin"
>westerns will never understand this japanese skill, it takes a lifestime to master
>you now pay 150 dorrars gaijin
frick off
The point is that it's not worth understanding how to reproduce the thing business wise because you'll see the results of your setup in a few years
Commoners will eat fake wasabi no problem while snob restaurants already have their supply
>Snob restaurants already have their supply
This isn't actually true. Why are you posting about something you clearly know nothing about?
There are a number of companies who recently started growing the stuff in BC along the coast and in the Fraser river valley. I guess the cool and damp climate helps, there are some growing tips and info here: https://nationalpost.com/news/canada/b-c-farmers-may-help-solve-wasabi-shortage-with-top-secret-way-to-grow-japanese-quality-horseradish-abroad
There's also a company that sells the plants you could try growing yourself, they have tips too, search for mountain view wasabi. Wasabi.ca sells the fully grown stuff commercially. It's a big business now in BC apparently.
>Despite wasabi’s reputation for being difficult to grow, our wasabi varieties grow very successfully in BC and coastal North America in general. Wasabi requires moist organic rich soils in shaded locations. The shaded area should be prepared with a large amount of organic matter. Wasabi is planted in the spring and should be spaced about 12 inches apart. They also grow very well in containers. Control weeds and frequently check for slugs and snails. It takes about 18 months to 2 years before the rhizome matures to full size. To enjoy the unique wasabi flavor, the large wasabi leaves can be harvested regularly and eaten as fresh greens.
I grow it here in British columbia. I do it stealthily and I got my starters from the guy who grows at commercially on Vancouver island. It's a lot like Watercress is that it needs a good circulation of fresh running water that's pretty hard to find consistently in the summer. So I went and tracked down places that are a little out of the way where there's lots of watercress blooming but also bramles to keep curious people out.
I'm out in Squamish if that helps. It doesn't really need hot weather it grows it seems the best in semi-shaded ditches with a good water supply.
PS not many places in British Columbia give you real wasabi with your sushi. Unless you ask for it and then it's an extra charge most of the time. The only guy that does it consistently is that sushi place out in Harrison Hot Springs just off the main drag
I was planning on building a green house on a slope
>t. Washingtonian
It needs to be protected from the heat more than it needs warmer environments. Semi-shaded water areas work the best it seems. Virtually every commercial grower does this now.