Shima Wasabi

Tasmania’s very own unique wasabi. Accept no substitutes.

You’ve probably tasted wasabi in fine dining restaurants or on a trip to Japan.

Shima Wasabi is the largest commercial wasabi farm in Australia.  Located in Tasmania’s temperate northwest and founded by Stephen Welsh, Shima Wasabi utilises a unique hydroponic growing system that enables a controlled growing environment.  Almost all parts of the plant are edible, with the stems being harvested and cleaned before packing to send direct to restaurants around Australia for grating and mixing to make fresh wasabi paste.  Other parts of the plant are sorted into a range of uses for both fresh and dried product, with less than 10% of harvested material going to waste.

Enthusiasts will soon have fresh wasabi available for experimenting in the kitchen at home.

Shima Wasabi is expanding the existing crop and building a new greenhouse that will enable a doubling of production, lead by founder and General Manager, Stephen Welsh.  Shima Wasabi Powder is one of the few 100% wasabi powders available and offers a superior taste to some of the horseradish substitute pastes you might find in sachets or tubes.


Culinary trivia: what to know about wasabi

Most powdered wasabi sold across the world is made from horseradish, not wasabi.

The chemical in wasabi that provides its initial pungency is the volatile allyl isothiocyanate , which is released by the grating of the plant stem.  Release of the chemical is a natural defence mechanism, which also occurs when the plant is damaged.

Research has shown that the isothiocyanate compounds produced by the plant inhibit microbe growth, perhaps with implications for preserving food against spoilage and suppressing oral bacterial growth.

Because the burning sensations of wasabi are not oil-based, they are short-lived compared to the effects of chili peppers, and are washed away with more food or liquid. The sensation is felt primarily in the nasal passage and can be quite painful depending on the amount consumed.

Inhaling or sniffing wasabi vapor has an effect like smelling salts, a property exploited by researchers attempting to create a smoke alarm for the deaf.  The 2011 Ig Nobel Prize in Chemistry was awarded to the researchers for determining the ideal density of airborne wasabi to wake people in the event of an emergency.


We are bringing Pyengana Dairy to supermarkets, delicatessens and gourmet providores around Australia.


  • Pyengana Traditional Cloth Matured Cheddar – DIAA Australian Dairy Product Competition 2018
  • Pyengana Traditional Cloth Matured Cheddar – Hobart Fine Food Awards
  • Dairy Industry Association of Australia, Australian Dairy Product Competition 2018
  • Pyengana Traditional Cloth Matured Cheddar – Delicious Produce Awards
  • Pyengana Traditional Cloth Matured Cheddar – Delicious Produce Award
  • Producer of the Year – Pyengana Dairy - Delicious Produce Awards