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The root of the Japanese Wasabi plant is used to make a condiment which is essential for the Japanese cuisine. It is mainly used mixed with soy sauce to accompany sushi and sashimi (Japanese dish with raw fish). Wasabi can be used with any kind of meat or fish dish. It can be very strong but it will only burn for a few seconds, contrary to chilli pepper.
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Horseradish 31.7%, rice bran oil, salt, dextrin, wasabi japonica 4.5%, potato starch, water, aroma, turmeric root, colouring, acidifier, thickener. Store refrigerated after opening.
|Value for 100g / 100mL|
|of which sugars (g)||7.7|
|of which saturated (g)||0.3|
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