Shoyu dressing sauce in Wasabi

Did you know that archaeological sites dating from 14,000 years before J.-C. have revealed traces of consumption of Wasabi? It is said that the Wasabi was cultivated for the first time in Japan more than a thousand years ago.

Today, it is part of the pillars of Japanese gastronomic culture and is appreciated around the world for its particular taste and aroma. Its ever-increasing consumption goes hand in hand with growing popularity of sushi.

The Japanese and the Westerners have begun to associate its consumption with red meats, cheeses, sauces for meat and salads ... Europeans appreciate it for the lap it gives the dishes, without altering the tastes of the products it falls under. Associated with soy sauce, Wasabi accommodates many culinary preparations.

This seasoning is just superb, rich in flavor. You will love the nose viandé and casual, creamy texture, freshness, powerful umami. His notes of meat juice immediately provoke salivation.

We recommend it for the beef or salmon takaki, poke-bowls, composed salads, raw vegetables, smoked salmon, red or grilled white meats, fried products.