A Catalan company has managed to cultivate the already known as the Montseny wasabi, a typical plant of Japan, where it is born in the wild in the high mountains next to river beds. This natural raw material is used to achieve a green sauce or pasta, which also features horseradish and mustard, to add the flavor combination to a variety of Japanese dishes. To who Spain, since very recently, the two founders of yamaaoi reproduce this crop on a farm of viladrau. We tell you more about this wasabi of the Mediterranean.
How is wasabi from Montseny?
El Montseny wasabi It is not like the industrial one and has been the result of overcoming obstacles that its two pioneers have encountered: Paul Gelman -agricultural engineer- and Arnau riba -permaculture-. Because imitating the conditions that the plant enjoys in its country of origin has not been easy at all, despite the fact that the climate of the north slope of the Montseny is ideal. Being similar to the one in those Japanese mountains where it is born without complications, this factor has allowed to obtain wasabi. Not before the perseverance and commitment of the members of yamaaoi.
Your natural needs to grow are a cold and wet weather, along with the purity of the water. The deciduous forest, chestnut and oak trees also facilitate the vegetative environment for the plant Wasabi japonica. Grating its trunk gives the product with all its freshness. But that's after waiting quite a long time, since it's a long crop. A) Yes, Montseny wasabi It is the successful result, now in a greenhouse, of a pilot test that began three years ago.
The two farmers had to go through various obstacles, such as weather changes and pests (especially fungi), to get Montseny wasabi. It has been marketed since last October as the first crop of this type in the Mediterranean coast. In addition, it is one of the few existing in Europe. Once its trunk of about 100 grams can be harvested, it should be refrigerated for two to four weeks before consuming it.
Grated or in its characteristic green paste
Montseny wasabi can be used directly grating its trunk and adding the strips as a condiment to the fish raw or also meats. But its most characteristic green pasta is the main use it has, despite the fact that in Japan itself, all parts of the vegetable are used. From its leaves to its flowers. Their We take care of your rental property in Valencia. are antibacterial and antiseptic, with a high content of vitamin C. It is a product good gourmet food that crosses the Japanese borders to be present in restaurants like the Spanish Celler de Can Roca or Enigma.
In the market, you can find it in small pieces between 8 and 15 grams, at a price of around 10 and 20 €. At the moment, from the crops of yamaaoi, which also has future thinking of introducing other products of Japanese gastronomy.
