Pure shaved Wasabi in paste

How to Incorporate Grated Wasabi into Your Cooking?

This Japanese mustard is a condiment used to add a kick to your sashimis and sushi, and also pairs well with noodles, red meats, raw fish, or tofu. In tube paste form, it becomes convenient to use and is easily stored.

A Few Recipe Ideas to Use Grated Wasabi

• - Spicy Dressing: Use wasabi as an alternative to traditional mustard to enhance the flavor of your dressings by mixing it with olive oil, balsamic vinegar, salt, and pepper;
• - Sushi Sauce: Mix wasabi with soy sauce to create a delicious seasoning for sushi;
• - Avocado and Wasabi Shrimp Salad: Mix cooked shrimp with diced avocados, cucumber slices, lettuce leaves, and sliced radishes with a vinaigrette made from olive oil, lemon juice, honey, and wasabi;
• - Chicken Skewers: Prepare a marinade by mixing wasabi paste with soy sauce, ginger, and sesame oil and marinate your chicken pieces before grilling them on the barbecue;
• - Wasabi-marinated Fish: Mix grated wasabi with soy sauce, mirin, grated fresh ginger, and a little sugar to create a marinade. Marinate white fish fillets such as cod or halibut for about 30 minutes, then grill or bake them for a flavorful and spicy dish.

Grated Wasabi Paste, Strong, Slightly Bitter

Wasabi paste is renowned for its spicy and refreshing aroma, characteristic of the wasabi root. Its distinctive fragrance is both penetrating and subtle, with vegetal and slightly floral notes. The heat of the wasabi stimulates the taste buds and produces a pleasant tingling sensation, often described as a blend between the heat of horseradish and the freshness of mint.

Wasabi, the Japanese Mustard

Wasabi paste, often referred to as "Japanese mustard," is a condiment used in Japanese cuisine. Our paste contains only genuine wasabi and no horseradish at all. The wasabi used in this paste is grown at the foot of Mount Amagi, a very rainy region with rich soil in the Izu Peninsula, known for the quality of its wasabi.

It is important to emphasize that the "spicy" character of wasabi sauce is not intrinsic to the plant itself. In fact, when consumed raw, one does not feel this sensation of heat, but rather a pronounced bitterness. It is thanks to the presence of sinigrin, a substance contained in the cells of wasabi, that this spicy flavor manifests when it comes into contact with a specific enzyme during grinding.

The Origin of Wasabi

The history of the arrival of wasabi in Japan dates back several centuries. It is believed that the first uses of wasabi date back to the medieval period of Japan, around the 8th century. At that time, the Japanese discovered that wasabi had antibacterial properties, making it ideal for accompanying raw fish dishes and preventing foodborne illnesses.