This Wasabi powder from Sakhalin island releases cool and spicy notes. Mix with soya sauce to spice up poultry, fish and and pan-fried garden vegetables.
• wasabi paste: 1 teaspoon of wasabi blend is enough to make this delicious condiment (find the complete recipe below);
• ginger and wasabi shrimp: in a pan, heat olive oil with the shrimp and add 2 teaspoons of wasabi blend;
• wasabi butter chicken: under the chicken skin, spread a mixture of 50g of butter and ½ tablespoon of wasabi blend;
• wasabi mayonnaise: in your mustard, add ½ teaspoon of wasabi blend.
Discover the recipe for homemade wasabi
In spring, the buds bloom, and it is at this point that the root is ready to be harvested. When the rhizome is fresh, it is grated to obtain a paste, the leaves are crushed and then dried to obtain powder, and the flowers are used in fresh or dried cooking. Wasabi rhizome is extremely expensive, which is why few people have ever tasted real wasabi. In fact, in reality in the West, we make an amalgam, what we call "wasabi" is actually a mixture of horseradish powder and mustard.
Allergen | Moutarde / Mustard |
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Native country | FRANCE |
Ingredients | horseradish powder 87.5% (China), MUSTARD powder, corn starch, |
wasabi 0.1%, antioxidant: E300, acid: E330, colourings: E102**-E133. | |
**May have adverse effects on activity and attention in children. | |
Nutritional Info | VN Energie pour 100 g (energy for 100g) : 1573 kJ / 376 kcal VN Matière grasse (fat) : 9.5 g Dont acide gras saturés (of which saturated fat) : 1.2 g VN Glucides (carbohydrate) : 57 g Dont sucres (of which sugars) : 23 g VN Protéines (protein) : 14 g Vn Sel (salt) : 0.05 g |
TRACES EVENTUELLES D'ALLERGÈNES | céleri, sésame, moutarde, fruits à coques. |