Unkindly named but understandably, Ugli™ fruit, pronounced OO-gli, is wrapped in a rough, puffy, slightly loose-fitting greenish-yellow to orange baggy fragrant skin.
Violina Di Rugosa Butternut Squash
Violina di Rugosa squash is an heirloom butternut named after its violin shape and rough or scalloped skin.
Inventory, 4 oz : 2.00
This item was last sold on : 01/15/18
Micro Wasabi has bright green, tender, heart-shaped leaves. The small greens boast an up-front mild flavor that quickly bursts into the distinct spicy notes of the more familiar wasabi root. They are bold and succulent, offering more versatility than the wasabi root but still leave the palate with the pleasant lingering heat.
Micro Wasabi is available year-round.
Micro Wasabi greens are the young sprouts of a mustard green botanically classified as Brassica juncea. While these are not the new sprouts of wasabi root that is usually used in sushi preparation, Wasabia japonica, they share many of the same flavors. It is a variety bred especially for microgreen production and has a sharp, peppery flavor. They are prized for their infectious spice that burns the nose, but leaves the tongue and palate unfazed, perfect for pairing with the subtle clean flavors of raw seafood.
Micro Wasabi contains vitamins A, B and C, as well as anti-cancer phytochemicals. In a study completed by The University of Maryland in 2013, findings showed that Micro Wasabi contains a concentrated amount of beta-carotene, an antioxidant beneficial for healthy skin and eyes.
Micro Wasabi is best used for raw food applications and shines in sushi and sashimi dishes. This microgreen is also ideal to use on top of miso or noodle soups. Micro Wasabi pairs well with Asian-style dishes and ingredients such as, tuna, shrimp, salmon, crab, ham, smoked meats, ginger, sesame, soy, rice wine vinegar, mirin, miso, scallion, lemon, chili peppers and cream.
Microgreens allow chefs to include new but familiar ingredients to their dishes. Unlike the wasabi root, Micro Wasabi can be eaten whole without any additional preparation.
Mustard greens are native to India, but later spread eastward where varietal differentiation occurred in China and Japan. Like other Oriental mustards, Wasabi mustard greens are incredibly hardy and can grow almost year-round. Micro Wasabi is grown in green houses and usually harvested after just a few days of germination when they are approximately 3 centimeters in height.
Restaurants currently purchasing this product as an ingredient for their menu.
|San Diego Culinary Institute Inc.||La Mesa CA||619-644-2100|
|Fishmonger's Market||San Diego CA||619-646-5238|
|Cloak and Petal||San Diego CA||619-501-5505|
|La Costa Glen South||Carlsbad CA||760-704-1000|
|The Country Club Of Rancho Bernardo||San Diego CA||858-451-9100|
|Stone Brewing-Liberty Station||San Diego CA||619-269-2100|
|Chateau La Jolla||San Diego CA||858-459-4451|
|California Cuisine||San Diego CA||619-543-0790|
|The Crossings||Carlsbad CA||760-444-1800|
|Decoy Dockside Restaurant||San Marcos CA||760-653-3230|
|Vista Valley||Vista CA||760-758-2800|
Recipes that include Micro Wasabi. One is easiest, three is harder.
|Megan Huylo||Mixed Greens and Avocado with Micro Wasabi, Gomasio, and Miso Vinaigrette|
|Sprouted Kitchen||Shiitake Mushroom & Lentil Asian Tacos|
|cdkitchen||Seared Tuna with Fresh Wasabi Sauce|