David Mark

The idea of a sushi garden sounds like something belonging to a culinary school courtyard or a high-end restaurant patio. In reality, growing the core plants behind your favorite rolls and nigiri is entirely achievable in a standard backyard, a generous balcony, or even a well-lit kitchen shelf. The ingredients that define sushi shiso, wasabi, daikon, shungiku, myoga, and more are not exotic in their growing requirements. They are just unfamiliar to most Western gardeners. This is a practical guide to building possible and maintaining a productive sushi garden, covering what to actually grow, where the conventional wisdom gets things wrong,…