Our farm was established in 2012 to grow Japanese ingredients for Wasabi Restaurant & Bar. In Japan, many restaurants specialise in specific local cuisines that have evolved over the generations based only on ingredients that can be found in their local area. For the restaurant, we are trying to stay true to that concept and whilst still maintaining an entirely Japanese aesthetic, use as many locally grown elements as we can.
In 2015, we extended the number of garden beds to incorporate herbs and vegetables for use in The Cooking School Noosa and Ibento Boutique Event Space.
Among the ingredients we grow are:
Akajiso - Red Perilla / Ashitaba - Tomorrow Leaf / Biwa - Nagasakiwase Loquat / Daikon - White Radish / Fushimi - Japanese Chilli / Gobo - Burdock / Hakkanou - Japanese Menthol / Hinoa Kabu - Purple Top Turnip / Shiro Kabu - White Turnip / Kamo Natsu - Kamo Heirloom Eggplant / Kinome - Japanese Prickly Ash / Komatsuna - Mustard Spinach / Kyuri - Oriental Cucumber / Kuwa - Mulberry / Misome - Japanese All - season Green / Mibuna - Kyo Yasai Original Green / Mizuna - Japanese Mustard / Mitsuba - Japanese Parsley / Momo - Peach / Mukago – Japanese Yam / Myoga - Japanese Ginger Flower / Natsuguro - Bunching Onion / Oba - Green Perilla / Okahijiki - Land Seaweed / Tade - Water Pepper / Tokita’s Ninjin - Scarlet Carrot / Tokyo Bekana - Tokyo Mustard / Sakata Meron - Sweet Melon / Sansho - Fruit from the Japanese Prickly Ash / Sato Imo - Japanse Taro / Satsuma Ume - Red Fleshed Plum / Seri - Asian Celery Leaf / Shishito - Japanese Chilli / Shishitagani - A variety of Japanese Pumpkin / Shungiku - Small Leaf Chrysanthemum
The current menus in all the Wasabi Group venues are designed to showcase our farm produce as it comes into season, other regional produce and the amazing seafood from the local fishing fleet that day.
Providing a unique regional dining experience with a sense of place for our clients, whose continued support is greatly appreciated, is our ultimate ambition.