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Kizami Wasabi (Frozen)

Crisp and spicy

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Once you have a taste of authentic wasabi, you’ll never go back to powder or paste. The Kizami Wasabi has a crunchy texture, and a crisp taste, filled with balanced flavor and a hint of spice.

TASTING NOTES FROM THE CURATOR

Wasabi is an herbaceous plant in the cruciferous family. Native to Japan, it is often compared to horseradish, and although they are relatives, they are not the same thing. Wasabi is more closely related to other cruciferous plants like mustard and cabbage, both of which also have sharp flavors.

Kizami Wasabi is made with 39% authentic and fresh Japanese wasabi root, chopped and marinated in soy sauce. It’s combined with flavors and ingredients that further enhance the wasabi. It has a crunchy texture and a pungent aroma. Its flavor is sharp and crisp, and well-rounded on your palate, with just the right amount of spiciness to give you a welcome kick.

PREPARATION AND PAIRINGS

Use your Kizami Wasabi on sushi, sashimi, nigiri, or on oysters. It’s also great to pair with Wagyu, as it beautifully cuts through the richness of the meat. You can use it in soba, too, but don’t mix it into the broth. Instead, place the kizami wasabi onto the soba, and gently dip it into the broth. Or you can eat some soba, and then some wasabi as a palate cleanser.

FROM PREVENTION TO DELICACY

We know wasabi now as a delicacy, a condiment that pairs perfectly with sushi and sashimi. But its origins are a little more practical. The Japanese began pairing it with raw fish and uncooked (or poorly cooked) meat to combat food poisoning or other diseases that could be brought about by the bugs found in food. Scientifically, they were correct, because wasabi contains allyl isothiocyanate, a chemical that has anti-bacterial, anti-inflammatory, and insecticidal properties.