Held in Southeast Portland, the first-ever WasabiFest showcased the unique flavor of fresh wasabi beyond traditional Japanese cuisine, attracting hundreds of attendees eager to explore innovative wasabi-infused dishes.
Organized by Forest Grove saké brewery SakéOne, the festival aimed to highlight the ingredient’s versatility through various culinary offerings, alongside sake pairings, musical performances, and engaging cooking demonstrations.
While many Americans are accustomed to a wasabi substitute made of horseradish and food coloring, this event provided an opportunity to experience real wasabi, which is notoriously difficult to cultivate.
Attendees like Jeff Rice expressed their appreciation for the authentic flavor, noting it as fresher and more vibrant compared to the common imitation.
The festival featured a diverse selection of wasabi-infused foods, with local businesses presenting creative dishes such as wasabi-flavored lemonade, mango ice cream, deviled eggs, lumpia, and even wasabi-ranch pizza, showcasing the root’s surprising culinary range.
With a focus on reaching new audiences for their sake offerings, SakéOne President Paul Englert recognized the potential in celebrating wasabi, an ingredient often confined to sushi and Japanese cuisine.
“We figured wasabi is something that will get people to come and experience creative and innovative foods,” Englert said, emphasizing the desire to broaden the appeal of sake beyond conventional expectations and Japanese food pairings.
Festival-goers engaged with Portland’s adventurous food scene through samples from various restaurants and chefs, with establishments like Kate’s Ice Cream and Smith Teamaker offering wasabi-inspired creations that fused savory flavors into unexpected formats.
“It wasn’t just about shock value; we’re partnering with chefs to do it right,” Englert remarked regarding the collaboration with local culinary talent.
One of the highlights of the festival was the wasabi-eating contest, where contestants competed to eat twenty dabs of wasabi within a minute.
Troy Redfearn emerged as the champion, showcasing not only speed but also a burgeoning appreciation for the flavor of fresh wasabi.
“It wasn’t too spicy. It’s a little challenging, but also tasty once you learn to appreciate it,” Redfearn said after his victory, which earned him a $100 gift card to Uwajimaya Asian Market.
The festival also featured interactive demonstrations by local chefs like Kate Koo, emphasizing the potential uses of wasabi beyond its common associations with seafood.
Koo highlighted the ingredient’s adaptability during a salad dressing demonstration, illustrating that wasabi could complement a wide range of dishes, not just sushi.
Many attendees had the chance to sample fresh wasabi sourced from Oregon Coast Wasabi, which prides itself on being the largest wasabi farm in the U.S.
Despite the widespread belief that wasabi is exclusive to Japan, Englert informed attendees that it thrives in specific climates outside the country, particularly on the Oregon Coast, known for its cold, wet weather and ample clean water supply.
Emily Dascomb, another participant in the wasabi-eating contest, reflected on her experience at the festival, stating that she gained a newfound appreciation for wasabi after learning about the differences between fresh wasabi and the imitation typically found in restaurants.
Dascomb declared that WasabiFest would now be a staple on her yearly calendar, indicating a strong desire to return and introduce friends to the culinary discoveries made at the festival.
Englert expressed hopes for WasabiFest to become an annual event and potentially expand the concept to other cities, valuing the opportunity to illustrate the versatility of both sake and wasabi as complementary culinary elements.
“If we can show that sake is so versatile, along with wasabi, of course, to me, that’s really exciting,” Englert concluded, reflecting on the successful launch of this offbeat food celebration.
As Portland continues to embrace innovative food experiences, attendees left WasabiFest with expanded palates and a deeper understanding of one of the culinary world’s most misunderstood ingredients.
image source from：https://www.oregonlive.com/living/2025/06/portland-hosts-first-wasabifest-celebrating-versatility-of-japanese-root.html
