Wasabi was first cultivated at the end of the Edo period in Izu, now a popular region of Wasabi production. One reason for this was that the Tokugawa feudal government approved the area as being suitable for Wasabi cultivation. It is also said that the Tokugawa feudal government encouraged the cultivation of Wasabi because the Tokugawa family's crest featured Asarum caulescens. Today, Wasabi is well known as a condiment for Sushi, Sashimi, Soba and Chicken dishes. However, it is only recently that Wasabi started to be used in Nigiri Sushi(Sushi shaped by hand). At the beginning of the Bunka Nenkan period (1804-1818), it was first used to disguise the fishy smell of mackerel. Then at the beginning of the Bunsei Nenkan period (1818-1830) someone had the idea of putting a layer of Wasabi between rice and a Konoshiro gizzard shad (a type of fish).
Allergens highlighted in bold
|Horseradish (25.7%), water, soybean oil, sweetener (E420), lactose, salt, emulsifier (E472), flavouring, corn starch, thickener (E415), colour (E100,E133)|
|may contain traces of:|