Wasabi

A handy tube of wasabi paste ready to be pressed directly. Bright green, smooth, delicious and full of flavour, this wasabi is really the top. The wasabi is produced from a root vegetable that grows in the mountainous regions of Japan. Traditionally used as a medicine, the wasabi is today most commonly used as a condiment, served with sushi from a touch of heat and spiciness typical of this product.

A handy jar of sauce of wasabi ready to be squeezed directly. Bright green, smooth, delicious and full of flavour, this wasabi is really the top. The wasabi is produced from a root vegetable that grows in the mountainous regions of Japan. Traditionally used as a medicine, the wasabi is today most commonly used as a condiment, served with sushi from a touch of heat and spiciness typical of this product.

Bright green, smooth, delicious and full of flavor, this wasabi is really the top. Traditional wasabi is produced from a plant root that grows in the mountainous regions of Japan, this contains horseradish. Traditionally used as a medicine, wasabi is now more commonly used as a condiment, served with sushi by a touch of warmth and spiciness typical of this product.

Wasabi powder that does not use mustard and uses only natural dyes.
The original idea for wasabi powder, the very first form of wasabi transformed, dates back to the early days of the Taisho period. Yoshichi Konaga, a tea broker, came up with the idea of drying fresh wasabi and selling it in powder. His products were sold to traditional restaurants and inns even better than he expected, so he began producing his products on a large scale and in 1920 went into mass production.
However, several problems with the production of wasabi powder have become evident, such as how to maintain a supply of raw materials, the high costs involved and the fact that wasabi powder quickly loses its spiciness. At this point, it became common to mix a sufficient amount of horseradish so that the wasabi did not lose its flavor.
Powdered wasabi is generally created by adding mustard powder to dried horseradish powder and adding additional ingredients such as artificial flavors and dyes. This accurate process increases the flavor and longevity of the flavor, so to protect it from moisture, the powdered wasabi is canned or bagged.

The paste of wasabi, often called "japanese mustard" is a condiment used in japanese cuisine. This paste created by Kinjirushi only contains real wasabi and no horseradish, as it happens in the paste the more common. The wasabi used in this paste is grown in the cold lands of the Okkaido to the north of Japan by skilful hands, where the temperature drops below freezing in April. For this reason, sometimes the seedlings will freeze. Enjoy real smooth taste and pungent of the true wasabi!

The paste of wasabi, often called "japanese mustard" is a condiment used in japanese cuisine. This pasta contains only real wasabi and no horseradish, as it happens in the pasta the more common. The wasabi used in this pasta is grown at the foot of mount Amagi, a region very rainy, with a fertile soil in Izu peninsula, known for the quality of its wasabi.

A handy tube of wasabi paste ready to be pressed directly. Bright green, smooth, delicious and full of flavour, this wasabi is really the top. Traditionally used as a medicine, the wasabi is today most commonly used as a condiment, served with sushi from a touch of heat and spiciness typical of this product.

And' arrived the new wasabi gluten-free in a practical tube, ready to be squeezed directly. Bright green, smooth, delicious and full of flavour, this wasabi is really the top. The wasabi is produced from a root vegetable that grows in the mountainous regions of Japan. Traditionally used as a medicine, the wasabi is today most commonly used as a condiment, served with sushi from a touch of heat and spiciness typical of this product.

The wasabi is a typical product in Japan, and has traditionally been used as natural grass. Now, the wasabi is as a condiment for japanese dishes, especially for soba noodle, sashimi and of course for sushi. Usually the wasabi is grated and used as a condiment. The wasabi grated fresh it is bright and of intense green colour, and characterised by a "texture" gluey with a fresh scent and a strong flavor.

This is characterized by a very high amount of horseradish, which is the product, which makes it among the wasabi of the highest quality. Wasabi (sawa-wasabi) is a typical product in Japan, and has traditionally been used as natural grass. Now, the wasabi is as a condiment for japanese dishes, especially for soba noodle, sashimi and of course for sushi. Usually the wasabi is grated and used as a condiment. The wasabi grated fresh it is bright and of intense green colour, and characterised by a "texture" gluey with a fresh scent and a strong flavor.

This is characterized by a very high amount of horseradish, which is the product (70%) which makes it among the wasabi of the highest quality. Wasabi (sawa-wasabi) is a typical product in Japan, and has traditionally been used as natural grass. Now, the wasabi is as a condiment for japanese dishes, especially for soba noodle, sashimi and of course for sushi. Usually the wasabi is grated and used as a condiment. The wasabi grated fresh it is bright and of intense green colour, and characterised by a "texture" gluey with a fresh scent and a strong flavor.

Wasabi (sawa-wasabi) is a typical product in Japan, and has traditionally been used as natural grass. Now, the wasabi is as a condiment for japanese dishes, especially for soba noodle, sashimi and of course for sushi. Usually the wasabi is grated and used as a condiment. The wasabi grated fresh it is bright and of intense green colour, and characterised by a "texture" gluey with a fresh scent and a strong flavor.