Yutaka Wasabi Paste 43g

Wasabi Paste

Yutaka Wasabi Paste is a punchy Japanese-style condiment with the distinctive sharp heat associated with wasabi. Ready to use straight from the tube, its smooth paste consistency makes it easy to add a small amount at a time to sushi, sashimi, noodles, dressings and dipping sauces.

Unlike the lingering burn of chilli, wasabi delivers a quick, aromatic heat that works particularly well with clean, savoury flavours. Serve a small amount alongside sushi with soy sauce and pickled ginger, stir it into mayonnaise for a quick wasabi mayo, or whisk it through dressings and sauces when you want heat without reaching for chilli.

At i4C, we think wasabi paste deserves to venture beyond the sushi plate. A little mixed into mayonnaise is brilliant with crispy prawns, salmon or loaded fries, while adding it to mashed potato gives a familiar side dish a completely different character.

Key Features:

• Convenient 43g tube.
• Ready-to-use smooth paste.
• Delivers the distinctive sharp, aromatic heat associated with wasabi.
• Easy tube format allows controlled portioning.
• Suitable for Japanese-inspired dishes, condiments, sauces and dressings.
• Produced by Yutaka, a specialist in Japanese food and ingredients.

Recipe Inspiration:

• Mix Yutaka Wasabi Paste with mayonnaise and a squeeze of lime to make a creamy wasabi mayo for crispy prawns, sushi bowls or loaded fries.
• Stir a small amount through buttery mashed potato and serve alongside grilled salmon or seared tuna for a sharp twist on a classic side.
• Make a Japanese-inspired salad dressing by whisking wasabi paste with soy sauce, rice vinegar, sesame oil and a little honey.
• Brush salmon with a mixture of wasabi paste, miso and honey before roasting, then serve with steamed rice, pak choi and sesame seeds.

Why does wasabi heat feel different from chilli?

The heat from wasabi comes primarily from volatile compounds called isothiocyanates, whereas chilli heat comes from capsaicin. Wasabi therefore tends to create a sharp sensation through the nose and sinuses that fades relatively quickly rather than the longer-lasting heat associated with chilli.

Is wasabi traditionally mixed directly into soy sauce in Japan?

It can be, particularly in casual settings and with some dishes, but traditional sushi etiquette often involves using wasabi more sparingly. With nigiri, the sushi maker may already place wasabi between the rice and fish, while sashimi can be eaten with a small amount of wasabi added directly to the fish before dipping it lightly in soy sauce.

Why is wasabi commonly served with sushi and sashimi?

Wasabi's sharp, aromatic character provides contrast to the richness of oily fish and complements the savoury flavour of soy sauce. Because its heat fades quickly, it can add intensity to a bite without overwhelming the more delicate flavours of the fish.

Ingredients:

Sorbitol* (Humectant), Water (24.77%), Horseradish Powder (21.74%), SOYbean oil (9.8%), Salt (7%), Wasabi powder (5%), MUSTARD Powder (2%), Maltodextrin (2%), Modified corn starch (0.8%), MUSTARD oil (0.52%), Acidity regulator: E330 (0.31%), Thickener: E415 (0.07%), Colour: E133 (0.0002%), Turmeric (0.0005%). *Excessive consumption may produce laxative effects

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.