The reason we've marked this as "out of stock" is because we only have limited availability, we are scaling but it will take time as wasabi has an 18 month to 2 year lead time.
 
However, if you're only looking for 1 or 2 we may be able to accommodate you at 64 cents per gram (our web price for Green Thumb and Mikado cultivars). We prefer not to chop rhizomes, selling them whole for freshness. Just let us know roughly, the total weight required for your order, or the number of rhizomes if that matters more to you ...we'll charge you according to net packed weight.
 
If you'd like this, don't order via my website, just email your order to <robertmatthews5@bigpond.com> We don't harvest anything less than 100g with most rhizomes harvesting at between 110 to 150g ...$22 is added for Express Post shipping. Include your full name, delivery address and a mobile number for tracking. Your invoice will have my bank details for payment. Most internet banking payments made via Pay Anyone use Osko automatically now, which is almost instant and most often no bank fees are taken.
 
If you contact me via website chat, please be sure to include some contact details or register, so I'm able to reply to your request!
 
Sustainably grown wasabi rhizome. To ensure maximum quality and flavour/ glucosinalate content, our rhizomes are not harvested until they've reached at least 100g in weight. These come complete with fresh petiole crown and are minimally trimmed to prolong freshness. To provide a fully matured rhizome all the way to the top, for optimum quality and flavour, periodic leaf removal is a part of our crop management practices. Btw, top chefs are now telling us our rhizomes are some of the best they've tried here in Australia, so we must be doing some thing right hey.
 
Our rhizomes are 100% fresh, only harvested after receiving your order and definitely never frozen prior to shipping. If you've purchased rhizomes from others in the past, and found the petiole base parts at the top of a rhizome to be shrivelled, it indicates the rhizome has likely been frozen at some stage following harvest ...glucosinolate potency, and flavour, will definitely fall off within a very short period of time if this is the case, and it will become rubbery and difficult to grate.
 
If your rhizome is in a fresh and healthy state, it should still want to grow and can even push out new leaves from the centre of its crown while stored in your fridge. While it's best used asap, it can maintain good glucosinolate levels and flavour for a month or two when correctly stored. The condition of the rhizome's crown indicates the quality of your rhizome, withered and shrivelled means compromised quality due to poor storage conditions. If stored for any amount of time, you may notice superficial blackening of cut surfaces. This is nothing to be alarmed about as it is just oxidation, and easily to remove prior to grating. Many website suggest wrapping wasabi in paper towel then wetting a little before placing into a plastic storage bag and returning to the fridge. However according to wasabi farmers in Japan the key for good storage is to prevent condensation by wrapping in dry paper towel but not wetting it, before it's bagged. For further info re storage of Wasabi see: Article Journal of Food Agriculture and Environment · August 2003