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Riviera Seafood Club's Fresh Wasabi, scientifically named Eutrema japonicum, is painstakingly farmed in Northern California. Real Wasabi is one of the most difficult crops to grow. Our farmers, through years of hard work, have developed a method of dependable, predictable, and sustainable wasabi.
Riviera's Wasabi, also known as Japanese horseradish, is pungent yet palette cleansing with a quick burst of heat, complemented by a soft paste texture when grated. Your nose will be greeted with fresh, herbal, and aromatic tones while your tongue is presented with a comfortable level of heat. Unlike the harsh notes of horseradish, mustard flour, cornstarch and green food colorant paste served at more than 95% of sushi restaurants across the U.S., our Wasabi is farmed to please you 100% of the time.
All orders of Northern California-Grown Fresh Wasabi are individually packaged and shipped using overnight express delivery. As soon as you receive your order, submerge the wasabi rhizome in water and place it in the fridge. If the water is changed every two to three days, the wasabi rhizomes will stay fresh for up to three weeks. To properly serve wasabi, you will need an adequate grater that will create a very fine paste. Wait five minutes for the full oxidation process to take place prior to serving. Grate only what you need because after twenty minutes, the wasabi will lose its heat.
