Irish wasabi is to be sold at a commercial scale for the first time.
McCormack Family Farms is to supply the distinctive Japanese plant in large quantities for use in Irish restaurants and by food processors.
The plant is notoriously difficult to grow.
Working with crop development specialists Beotanics, McCormack were able to secure a sustainably grown strain of wasabi from Japanese breeding lines.
These were developed to be suitable for the Irish climate.
'One of the most challenging crops'
Stephen McCormack is Managing Director of McCormack Family Farms.
"We are always looking for new innovations that we can bring to our farm, and to market, and so we are delighted to announce that we will be supplying premium Irish-grown wasabi to foodservice customers all over the country," he said.
"Wasabi is one of the most challenging crops to cultivate and harvest, so it took a many years to get things just right.
"We know that chefs are always looking for unique and seasonal ingredients to elevate their menus, and we look forward to being able to provide this much sought-after ingredient from a sustainable, and quality local source," he added.
Beotanics had cultivated wasabi successfully since 2015, however the first crops harvested were of a very small volume.
The company has developed a partnership with an 11th generation wasabi farming family in Utogi.
Pat Fitzgerald is Founder of Beotanics.
"The initial feedback we have received from product trials in Ireland and across Europe has been incredibly positive," he said.
"This collaboration fits our model precisely as we both share the same Irish family farm values and traditional farming backgrounds while also seeking to diversify into new and unique opportunities within our respective and complementary fields," he added.
Wasabi is is traditionally prepared into a paste and served as a condiment - however all parts of the plant are edible and have culinary uses.