The wasabi plant has grown wild in the Chinese mountains for thousands of years
(according to archaeologists, as early as 14,000 BC!), but people first began cultivating
it intentionally in the early 1600s, thanks to improvements in agricultural understanding
and technology. The plant itself is fragile and difficult to grow—in order to thrive,
it requires cold, clean water, minimal sunlight, and a very precise balance of minerals
in the soil. So, to this day, wasabi remains a delicacy.
Wasabi consumption and usage goes back further than its cultivation, though.
Ancient records that date back to the tenth century document its use in cooking
and in medicine.
add prepared wasabi to scrambled eggs, omelets and hashbrowns before cooking.
Wake-up Eggs Benedict with a spoonful of wasabi added to hollandaise sauce or
simply serve prepared wasabi straight out of the jar and on the side with sausage.
add prepared wasabi to mayonnaise or salad dressing for sandwiches or to French
dressing for salads. Spike ready-made deli items such as cole slaw, baked beans and
potato salad with a heaping spoonful of wasabi.
substitute prepared wasabi for butter and salt as a vegetable topper. Add one (or two)
spoonfuls to canned or homemade soups. Mash wasabi with potatoes or mix with low-fat
sour cream for a quick baked potato topping.
Product Type:Sauce, Single Herbs & Spices
Certification:HACCP, ISO, QS, HALAL
Weight (kg):0.043 kg
Shelf Life:18 Months
Place of Origin:China (Mainland)
Note:Must be placed in the refrigerator
Not suitable crowd:Pregnant women and patients with peptic ulcer, cough haemoptysis