You can read all about it here: http://www.watercressfestival.org/
If you click the link you can read all about it and find some fabulous recipes.
Here's one from Kyoto Kitchen, Chef Varadon Meethong's creation:
Winchester Roll
Using Locally grown Wasabi and local smoked trout.
KYOTO KITCHEN WINCHESTER
Chef Varadon Meethong has been preparing and cooking Japanese cuisine for 30 years. Japanese cuisine is extensive with a wide variety of techniques and ingredients, but at the heart of which lies the strong Japanese philosophy of sourcing locally and seasonally. Chef Varadon has interpreted this philosophy into the menu of the Kyoto Kitchen, Winchester's first specialist Japanese restaurant.
500g Sushi Rice
200ml Sushi seasoning - can be bought readymade
Fresh wasabi leaves
Wasabi flower
Fresh wasabi rhizome
Salt
Cucumber
Romsey Smoked trout
Teriyaki sauce - can be bought readymade
400g Tempura flour
Water
Method
Wash the rice until the water runs clear. Marinate wasabi leaves with salt.
Put 500 g and 500 ml of water, into the rice cooker and after 1 hour the rice is ready to mix
with the sushi seasoning. Leave to cool at room temperature.
Wash the wasabi leaf until the salt is gone and squeeze the leaf flat between sheets of
kitchen paper until dry
Spread the Wasabi leaves, slightly overlapping, on your bamboo rolling mat. On the wasabi leaves put 100 g of rice, add 5g of thinly sliced cucumber and 20 g smoked trout on top of the rice. Use the bamboo mat to roll the the sushi, but keep the wasabi leaves on the outside.
Mix the tempura flour with 400 ml water to create the tempura batter.
Mix the wasabi flower with the tempura batter. Heat some oil in a deep saucepan, carefully
drop the wasabi flower into the oil and cook until the batter becomes crispy.
Cut the roll into 8 equal pieces
Grate fresh wasabi and apply on top of each piece
Cut the wasabi flower tempura and place on top of each piece of the roll
Squeeze teriyaki sauce on top of the Maki
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