Wasabi in tube, S&B

Ingredients: Horseradish (31.7%), humectant E420, rice bran oil, salt, dextrin, wasabi (wasabia japonica) (4.5%), starch, water, flavor, turmeric, thickener E 415, acidifier E330, color E133.

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Wasabi (literally, mountain flower), also called "Japanese mustard", is a root of the horseradish family which served as a medicinal herb which is grated to obtain wasabi paste. It is found to accompany sushi, sashimi, but also a fish, tofu or noodles.

You can very well marry it with citrus juices for a fresh and delicious mixture to decorate your salads. But also goat or sheep cheeses, crème fraiche, mayonnaises, vinaigrettes ...

Excessive consumption of wasabi can have laxative effects.

There are wasabi types

The most common wasabi misho. Its root, stem and leaves are all green, it takes 12 months to grow.

The more rare mazuma wasabi. Its root, stem and leaves take on darker colors going towards purple. It is mature after 2 years. Being rarer, it is also more expensive.

Small cooking advice:

Very good to accompany red meat, you can prepare wasabi butter very simply. Just take 20 g of semi-salted butter at room temperature and 1 teaspoon of wasabi in a tube. Put it all on a piece of food stretch wrap. Close it by forming a small cylinder to place in the refrigerator at least 30 min.

Cut the cylinder into strips to place on the hot meat before serving.