By Greg Gonzales

Most wasabi in the West isn’t wasabi at all, but instead a mix of horseradish and mustard with green dye. A farm in the Pacific Northwest, Oregon Coast Wasabi, grows real wasabi right here in the United States, giving everyone a chance to try the real stuff, fresh. It’s expanding this year to meet increased demand and get going on a line of versatile seasoning salts.

“The fake stuff, what people are really used to, you have this immediate nose rush,” said Jennifer Bloeser, co-Founder of Oregon Coast Wasabi. “That’s what people remember, and they don’t think wasabi tastes really good. Fresh, real wasabi actually tastes good ― it has some sweetness to it, some floral components to it, vegetal flavor.” The real stuff is still spicy, she explained, but the complexity makes it stand out from the fakes.

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At the same time, the re-branded Oregon Coast Wasabi introduced a new product: seasoning salt. Bloeser said it’s not difficult to grate wasabi and enjoy it fresh, but some customers wanted something even easier to use, something that was a little more versatile in a pinch. “We have people putting it on all kinds of things, like popcorn, eggs, proteins like fish and chicken, not just raw products,” she said. “We have people who’ve made homemade truffles with the salt sprinkled on top. It’s just really easy and accessible for folks.” She also said it mixes well into some cocktails, and works great as a rim salt with a kick.

In addition to the wasabi and seasoning salts, the company sells flowers, leaves and stems. The leaves are large, great for a garnish, and chefs she sells to commonly use it to replace spinach or kale, whether it’s in a salad or steamed and stuffed with smoked salmon and crème fraîche. The stems have a similar consistency to celery and flavor like asparagus, making them great for stews. The flowers make a good garnish or tea. Shelf life for wasabi is similar to carrots, according to Bloeser – as long as it’s kept moist and cool, it should be fine. However, the hot item at Oregon Coast this year is the seasoning salt. “It’s a new product, and people who like wasabi ― they really like wasabi,” Bloeser said. “They’re really excited for a new product with wasabi in it.”