Shoyu dressing sauce with wasabi

Did you know archaeological sites dating back to 14,000 BC have revealed traces of wasabi consumption? It is said wasabi was first cultivated in Japan over a thousand years ago. Today, it is Japanese gastronomic culture one of the mainstays, appreciated the world over for its distinctive taste and aroma.

Its ever-increasing consumption goes hand in hand with sushi growing popularity. Japanese and Westerners alike have begun to associate its consumption with red meats, cheeses, meat sauces and salads... Europeans appreciate it for the little kick it gives to dishes, without altering products taste it enhances.

Combined with soy sauce, wasabi is the perfect seasoning for many culinary preparations. This seasoning is just superb, rich in flavor. You'll love the meaty, mustardy nose, smooth texture, freshness and powerful umami. Its notes of meat juices immediately provoke salivation.

We recommend it for beef or salmon takaki, poke bowls, mixed salads, crudités, smoked salmon, grilled red or white meats, fried products.