Mini wasabi granules

Its appearance in Japanese cuisine dates back to the early 20th century, and was intended to combat calcium deficiency. A Kyushu pharmacist is said to have created the first furikake to be added to rice.

At the time, they consisted of dried fish bones, ground and combined with nori flakes and toasted sesame seeds. Today, furikake are ubiquitous in Japanese cuisine, adding flavor to rice, fish, vegetables, onigiri, maki and sushi, eggs, mixed salads, poke bowls...

Our wasabi granules are a soluble furikake that's very easy to use, perfectly restoring wasabi freshness and pungency. They can be used in both hot and cold preparations. They can be used to enhance gyoza and other ravioli fillings, meat or fish fillings, mayonnaises, vinaigrettes, sauces, broths, meat and fish tartars, mixed salads...