House Oroshi Nama Wasabi

Grated fresh-style wasabi in a tube, made with Japanese hon-wasabi grown in Shizuoka. House is one of Japan's best known makers, and this is the tube that sits in the door of most Japanese fridges.

It is processed under a 4°C cold chain throughout, which matters more than it sounds: wasabi heat comes from volatile isothiocyanates that break down with warmth and time. Keeping it cold from grating to jar is what preserves the sharp, clean hit rather than a dull mustard burn.

Why Choose It?

• Made with Shizuoka hon-wasabi: Japanese wasabi from the country's best known growing region.
• 4°C cold chain: processed cold to keep the pungency alive.
• Grated texture: coarser than smooth paste, closer to freshly grated on a board.
• Resealable tube: keeps in the fridge, use what you need, no waste.

How to Use It:

• With sashimi: a dab on the fish, not stirred into the soy — stirring kills the aroma within a minute.
• Wasabi mayonnaise: one part wasabi to three parts Japanese mayonnaise, for fried food.
• With Wagyu: a small dab on the beef, as a seasoning rather than a dip.
• Chilled noodle dipping sauce: one part wasabi to five parts dashi.

The One Rule:
Never cook it. Wasabi's heat is volatile and disappears with heat — add it at the table, or off the heat at the very last moment.

Storage:
Refrigerate, cap on. It loses pungency once opened, so use it within a few weeks rather than keeping it for a year.

Proper wasabi heat, without a grating board. Order now and have it delivered to your door.