Half Moon Bay Wasabi
When you think of wasabi, your mind almost certinly drifts to Japan, where this spicy, vibrant green condiment has been a staple for centuries. However, one of the most remarkable wasabi farms in the world is actually located not too far north of our restaurant, in Half Moon Bay, California. This small coastal town, just south of San Francisco, has become a surprising hotspot for cultivating one of the most difficult and coveted plants in the culinary world. But what makes Half Moon Bay wasabi so special?
When you go out to all-you-can-eat sushi (or most low-to-mid-priced sushi restaurants, for that matter) you are almost certainly not getting real, fresh wasabi served to you. Instead, you are getting processed horseradish mixed with mustard and green food coloring. Why is this so? Well, for one, true wasabi (Wasabia japonica) is crazy expensive. In fact, per pound it is the most expensive ingredient in our kitchen. This is because wasabi is notoriously difficult to cultivate, requiring specific growing conditions. It thrives in cool, shaded environments with pristine, mineral-rich water flowing over its roots. These conditions are rare, and even with them present, wasabi needs to be paid meticulous attention throughout the growing process.
In 2011, then working as electricians, Jeff Roller and Tim Hall discovered that Half Moon Bay's cool coastal climate, combined with its access to fresh water and nutrient-rich soil, makes it one of the very few places outside of Japan where wasabi can be successfully grown. What began as a passion project has grown into a truly special operation, and one of North America's only commercial wasabi farms. With custom-designed greenhouses and sustainable farming practices, Half Moon Bay Wasabi is now supplying some of the best chefs in the country.
Many wasabi farms in Japan are struggling due to climate change and land constraints, making Half Moon Bay an essential player in keeping this precious crop alive. Using sustainable, soil-free growing techniques that replicate the natural conditions of Japanese mountain streams, their growing practices minimize environmental impact.
One of the reasons Half Moon Bay wasabi is so prized is its delicate, complex flavor. Unlike the harsh, sinus-burning heat of imitation wasabi, real wasabi has a more nuanced heat that quickly fades, leaving behind a subtly sweet and floral aftertaste. It truly is a zap of flavor, amplifying all the other tastes around it. The freshness of locally grown wasabi also means it contains a higher concentration of natural compounds that contribute to both its flavor and its health benefits. Since the potency of wasabi fades after about twenty minutes, in the kitchen we always grate the root on sharkskin to order, never letting it sit too long. We serve this alongside our Grilled Avocado. The pop of the wasabi spice is a perfect complement to the richness of the avocado and the savory black garlic ponzu it is served with.
For those lucky enough to try it, Half Moon Bay wasabi is a revelation—an example of how a delicate and demanding crop can thrive in an unexpected place, bringing the authentic taste of Japan to the California coast.
Many wasabi farms in Japan are struggling due to climate change and land constraints, making Half Moon Bay an essential player in keeping this precious crop alive. Using sustainable, soil-free growing techniques that replicate the natural conditions of Japanese mountain streams, their growing practices minimize environmental impact.
One of the reasons Half Moon Bay wasabi is so prized is its delicate, complex flavor. Unlike the harsh, sinus-burning heat of imitation wasabi, real wasabi has a more nuanced heat that quickly fades, leaving behind a subtly sweet and floral aftertaste. It truly is a zap of flavor, amplifying all the other tastes around it. The freshness of locally grown wasabi also means it contains a higher concentration of natural compounds that contribute to both its flavor and its health benefits. Since the potency of wasabi fades after about twenty minutes, in the kitchen we always grate the root on sharkskin to order, never letting it sit too long. We serve this alongside our Grilled Avocado. The pop of the wasabi spice is a perfect complement to the richness of the avocado and the savory black garlic ponzu it is served with.
For those lucky enough to try it, Half Moon Bay wasabi is a revelation—an example of how a delicate and demanding crop can thrive in an unexpected place, bringing the authentic taste of Japan to the California coast.