Green, fresh… and something that makes little sparkles on the tongue.
These are regular wasabi leaves (wasabi no ha).They are like the smaller version than those used to to make wasabi tsukemono (see here).
They are different from wasabi greens (wasabina), not that I could explain the botanical nuances.
They don’t have much taste actually and it’s disappointing. Well, that doesn’t matter as I find them pretty and you never have too much salad. And I boosted up the taste with wasabi root.
I’ve stir-fried onion, then the minced stalks, then flavored with shoyu soy sauce and a little yuzu juice. I’ve added the cut leaves and let cool.
Served with good fresh silky tofu, and a little grated wasabi root.