Reference : NISHOT
The unique aroma of this Hon-wasabi and its umami flavor with a hint of sweetness have been squeezed into a bottle. If you taste it you will fall in love with it and never go back.
Sushi is one of the most popular Japanese dishes in the world and wasabi is an essential condiment eaten with it. But, did you know that most of the wasabi used in sushi is actually horseradish? It is very different from the real wasabi, called "Hon'Wasabi".
Hon'Wasabi is known as one of the most difficult plants to cultivate. It needs clean, fresh spring water, at a constant temperature of 13 to 18°C, and a lot of sun. It is necessary to wait at least 24 months before harvesting it. Freshness is crucial for Hon'Wasabi. It is therefore very difficult to export abroad without compromising on taste. Which is why horseradish is used as a substitute.
These unique features make Hon'Wasabi very rare and expensive, so few people have tasted it, even in Japan.
The
Hon'Wasabi made in Sekigane, Tottori prefecture, has a lively, sharp flavor. Due to its long winter and cold spring water, the Hon'Wasabi from Sekigane can only be harvested after two years.
Our perfect combination : just a few drops are all that are needed to season carpaccios, tartares, sushi, salads, rare steaks or pizza. For fish carpaccios, it works best with white fish. Beautiful with raw langoustines and shrimps or scallops.
An easy recipe for a seasoning for a white fish or scallop carpaccio for two: mix a spoonful of rice vinegar, 2 spoonfuls of soy sauce, 2 tablespoons of olive oil and a few drops of Hon'wasabi rice oil.
NISHIKAWA SHOTEN
In 2016, they started business as Wasabi whole seller in Sekigane, Kurayoshi city, Tottori Prefecture, and also started to sell processed wasabi products like Wasabi miso. In 2017, they started wasabi oil production.
The unique aroma of this Hon-wasabi and its umami flavor with a hint of sweetness have been squeezed into a bottle. If you taste it you will fall in love with it and never go back.
