A seasoning used in Japanese cuisine. It is known as “Japanese horseradish”. It is the dried and crushed root of the cabbage family plant of the same name, which has a very strong smell. Its spiciness is more like that of mustard than hot pepper, and stimulates the nasal passages more than the tongue.
Method of preparation: mix Wasabi powder 1 to 1 with water.
Net weight: 10 g, 30 g
