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Kinjirushi Nama Oroshi Wasabi, Wasabi Paste in a tube 43g
Kinjirushi Nama Oroshi Wasabi, Wasabi Paste in a tube 43g
- Made from high-quality, freshly grated real wasabi (Nama Oroshi).
- Delivers an intense, refreshing pungent flavor and aromatic complexity.
- Conveniently packaged in a 43g tube for easy dispensing and optimal freshness.
- An essential condiment for traditional Japanese cuisine, including sushi and soba noodles.
Unleash the flavor of Japan & Korea: Kinjirushi Nama Oroshi Wasabi, Wasabi Paste in a tube 43g!
Authentic Raw Grated Wasabi
Kinjirushi Nama Oroshi Wasabi delivers the authentic, complex pungency of freshly grated wasabi root in a convenient tube format. Unlike standard green horseradish pastes, this premium product utilizes genuine Wasabia Japonica, providing a superior aroma and flavor intensity characteristic of high-quality Japanese condiments. This commitment to fresh, raw ingredients ensures that you experience the true, invigorating power of real wasabi every time you open the tube.Sharp Pungency and Clean Aroma
The flavor profile of Kinjirushi Nama Oroshi Wasabi is immediately sharp, characterized by a potent, rapidly dissipating heat that targets the nasal passages rather than lingering painfully on the tongue. This intense heat is perfectly balanced by deep, earthy notes and a clean, herbaceous aroma. The paste offers a vibrant green color and a smooth texture, ensuring it complements delicate Japanese dishes without overpowering them.How to Enjoy
This wasabi paste is ready to use and requires no prior preparation. Traditionally, simply place a small dab of Kinjirushi Nama Oroshi Wasabi directly on your sushi or sashimi, or mix it sparingly into soy sauce for dipping. For versatile use, try pairing it with cold soba noodles, adding a kick to marinated beef or steak, or incorporating it into dressings and marinades for a refreshing, spicy lift.Product description created with the help of AI and reviewed by our team.
Best Before, Important Information
MHD: 30.01.2027
Product packaging, specifications, best-before date (MHD), and price are subject to change without prior notice. All information regarding the products on our website is provided for informational purposes only. The product description was created using AI tools and was carefully reviewed and approved by our editorial team before publication. Please always read the package inserts, warnings, and instructions supplied with the product before use.
Nutrition & Ingredients
| Energy | 1170/278 kJ/kcal |
| Fat - of which saturated |
7,4g 0.8g |
| Corbohydrate - of which sugar |
48g 16g |
| Protein | 2.6g |
| Natrium (Salt) | 8.1g |
Horseradish (24%), humectant: sorbitol (E420); sugar, corn starch, rapeseed oil, salt, SOY FLOUR, water, grated wasabi (1.6%), flavouring, turmeric, acid: citric acid (E330); thickener: xanthan gum (E415); colouring: brilliant blue FCF (E133)
Details & Importer
Manufacturer: Kinjirushi
Kreyenhop & Kluge GmbH & Co. KGIndustriestraße 40-4228876 OytenDeutschland
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Frequently asked questions
How does using this paste differ from grating fresh wasabi root when preparing traditional nigiri sushi?
The paste provides immediate, consistent pungency and requires no preparation time, unlike fresh root which delivers a more complex, volatile aromatic heat that fades quickly after grating.
What is the optimal temperature or method for mixing this wasabi into a sauce (like an aioli or dressing) to prevent flavor loss?
Wasabi's flavor compounds are highly volatile and heat-sensitive. It should always be incorporated into sauces or dressings after they have cooled, or served strictly as a cold accompaniment.
When pairing this wasabi with leaner sashimi (like flounder), how should the amount be adjusted compared to oilier fish (like tuna belly/toro)?
Leaner fish benefit from a slightly smaller amount of wasabi to avoid overwhelming the delicate flavor. Oily fish requires a slightly larger portion to cut through the richness and cleanse the palate.
If serving this wasabi with cold noodles, is Somen or Zaru Soba the superior vehicle for appreciating the flavor profile?
Zaru Soba, due to its rougher texture and stronger buckwheat flavor, holds the wasabi paste better in the dipping sauce (tsuyu), providing a more intense and integrated flavor experience than the smoother Somen noodles.
How should the application technique differ if using this paste as a marinade component for meat versus a final topping for tofu (hiyayakko)?
For a marinade, the wasabi should be fully blended with the other liquids to allow enzymatic tenderization. For a topping like hiyayakko, it should be applied as a distinct, unmixed dot to provide a sharp burst of flavor contrast.
