Wasabi Salt, 1.58 oz
This scrumptious finishing salt exhibits an elegant umami with a refreshing aroma and pungent kick from wasabi. Produced by Kameya, a wasabi specialty company based in Shizuoka Prefecture, the key ingredient is carefully selected from locally grown hon wasabi—known as “real wasabi.” It is made by blending powdered hon wasabi leaves, super-fine roasted salt from Mexico, and umami-rich kombu kelp powder from Hokkaido. Wasabi Salt is wonderful with grilled white fish such as cod and sea bass, as well as beef steak or barbecue chicken. It complements the umami of each ingredient while it enhances and elevates the dish. You can also serve it with deep-fried dishes like tempura and fried chicken, roasted vegetables, boiled eggs, salads, and cream cheese.
To enjoy the wasabi flavor, it is recommended to use it to finish a dish. Just sprinkle it over steak, grilled fish, roasted vegetables, or boiled eggs just before serving. The refreshing wasabi aroma and kick is guaranteed to whet your appetite. Also, the salt can be served on the side of tempura or fried chicken, allowing diners to season to taste as they enjoy the dish. When you use the finishing salt for sushi or sashimi, skip the soy sauce since it masks the wasabi flavor. Don’t forget to try it with rice balls for a classic combination. It’s also surprisingly good with cream cheese on bagels or crackers.
Salt, Maltose, Seaweed Powder, Horseradish, Oligosaccharide, Flavor.
Product Information
Product Information
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Shipping & Returns
Description
This scrumptious finishing salt exhibits an elegant umami with a refreshing aroma and pungent kick from wasabi. Produced by Kameya, a wasabi specialty company based in Shizuoka Prefecture, the key ingredient is carefully selected from locally grown hon wasabi—known as “real wasabi.” It is made by blending powdered hon wasabi leaves, super-fine roasted salt from Mexico, and umami-rich kombu kelp powder from Hokkaido. Wasabi Salt is wonderful with grilled white fish such as cod and sea bass, as well as beef steak or barbecue chicken. It complements the umami of each ingredient while it enhances and elevates the dish. You can also serve it with deep-fried dishes like tempura and fried chicken, roasted vegetables, boiled eggs, salads, and cream cheese.
To enjoy the wasabi flavor, it is recommended to use it to finish a dish. Just sprinkle it over steak, grilled fish, roasted vegetables, or boiled eggs just before serving. The refreshing wasabi aroma and kick is guaranteed to whet your appetite. Also, the salt can be served on the side of tempura or fried chicken, allowing diners to season to taste as they enjoy the dish. When you use the finishing salt for sushi or sashimi, skip the soy sauce since it masks the wasabi flavor. Don’t forget to try it with rice balls for a classic combination. It’s also surprisingly good with cream cheese on bagels or crackers.
Salt, Maltose, Seaweed Powder, Horseradish, Oligosaccharide, Flavor.
