dualspicesJapanese Wasabi Powder 3.2 Oz (90 Grams) Extra Hot - No Fillers - 100% Pure

I have had my fair share of wasabi powders. A lot of them that are on the inexpensive side have artificial color or preservatives added. This is legit wasabi powder. Tastes refreshing.1.5 tsp wasabi powder: 2 tsp waterI eyeball the measurements depending on how spicy I want it. Most times, I end up adding a little more water than I intend which makes the wasabi slightly more smooth than paste-y. I have had this wasabi for almost a month. I still have half a bag of it left and I use it almost every other day to make my sushi rolls/gimbap rolls.Pros:Best tasteNo additivesPure wasabiMade in Japan - authenticClears the nose like horseradishNo horseradish tasteCons:Price, but understandable with inflation and costs to produce/manufacture/importHave it under subscription every 3 months. Will adjust accordingly to how often I use the wasabi and when I will run out.

Wow. Was I wrong.My sincerest apologies to the producer of this fine Wasabi. My nose is STILL running. It REALLY packs a punch.I don’t get it. Neither my wife nor I noticed ANY appreciable heat the first two times we used it.It sat on the back of our countertop behind the coffee maker for a few months and I said to myself “I paid for it, I’m going to use it.”Prepared as before, just enough water to make a firm, not runny, paste, let it sit for maybe fifteen minutes, put a YUGE (about half teaspoonful) glob (or dollop… maybe a chunk, even) on a piece of Ebi Nigiri Sushi and chomped down on it.One second, two seconds, YOW! HEat, Tears, SNOT, I can’t breathe, when did SWAT do a home invasion!Several select-a-size paper towels and minutes later, I had a little less than a glob (maybe a drib, or drab), MUCH better.But really, TWICE we used it, and TWICE, nothing.THis is now about 6 months later and we’ve gone through almost all of it.No, it’s NOT “the best” Wasabi we’ve ever had, but it’s respectable, maybe even worth buying again, and I CAN recommend it for someone looking for a decently-priced and effective product.Again, my humblest apologies to the grower, the family, and their ancestors.Many months ago:There are disappointments in life, some on the scale of, oh, say, the girl of your dreams you‘re JUST about to ask to marry you telling you she‘s found the girl of HER dreams.There‘s tulip bulbs that, when they burst out of the soil in Spring turn out to be - anything but tulips.Disappointments, major, minor, sometimes a relief in a way.This was minor, but I gotta warn you, don‘t waste your time or money.My wife and I buy local grocer‘s sushi maybe 2-3 times a month. Spring rolls, California roll for her, sushi plate for me (tuna, salmon my favorites) for dinner.I‘ve been buying powdered wasabi for decades (1980‘s sometime) when I live in San Diego and learned how to make Nori sushi (rolls) and it became a mainstay of my diet as I was in Dojo maybe 10-12 hours a week studying Shotokan karate, and would frequent sushi bars with Sensei and friends after class, a nice tall glass of Sapporo to wash it down.Thinking there‘s likely going to be better Wasabi I went ahead and bought a few tins through Amazon - it‘s a little far to the Asian market where I live now and I‘m getting more traffic averse as I get older - and so far it‘s been pretty good quality stuff, at least as good as the stuff from the grocer‘s where we get the sushi and rolls.But this.First impression after wetting and setting a few minutes is this: the aroma reminds me of that soil bacteria smell you catch on a hot day as a light rain wets the asphalt and median strips around a mall parking lot. Musty, moldy, muddy, not entirely off-putting but NOT eye-watering or hot/spicy at all.The „EXTRA HOT“ wording on the label is misleading.I swear I could snort a line of this powder and not get a sneeze out of it.When prepped? It‘s mild, with barely ANY discernible heat at all.GOOD wasabi you catch a small smear with your fingertip, put it on your tongue and you SHOULD feel the heat in the roof of your mouth and your sinuses and get your eyes watering.Nah.Nothing at ALL like that.Gonna try and return this. It‘s worthless. Has a 2023 expiration date, too. I just wanted to warn you.

So many times, when I shop for wasabi powder, what I find is regular horseradish mixed with mustard powder and green food coloring.Not this stuff! It is 100% Wasabia Japonica powder. No fillers, no food color, no additives, just pure Wasabia Japonica!For those who do it has no heat, they are either used to fake wasabi powder or didn't follow the instructions.I mixed it as directed and waited 15 minutes before using it.Ahhh! Wasabi heaven! Pure wasabi is NOT as hot as American Wasabi, which is ground horseradish and ground mustard with maybe some Wasabi FLAVOR and green food dye.True Japanese Wasabi is slightly less hot and intense then the fake stuff, but will still open up your sinuses, but in addition you get that lovely wasabi taste.Only thing better is fresh grated wasabi root. I know. I spent three years working in Japan which is where I developed my love for this King of seasonings.But fresh root in the USA is close to $100 for a three ounce root..... When I can get it!This is my go to for when I want that lovely flavor. You can also mix it with mayonnaise, ketchup, soy sauce, etc. for a spicy kick to everyday condiments.JUST GO EASY! For eight ounces of mayo, I use 1.5 teaspoons of powder to give new life to hamburgers, ham and cheese sandwiches, etc.Great price and 5 stars for this!JPL

Good heat and flavor, would have given more stars but it does have a horseradish taste at the end.

Excellent quality and sent super fast! Thank you.5 stars!! Highly recommended.

Pure wasabi, no fillers or substitutes. Just mix with water to form a paste of the desired consistency. Along with a good shoyu, the perfect accompaniment to sushi. Use sparingly as this stuff will light you up and clear your sinuses if you are not careful.

There's a synthetic bitterness to this stuff that is potent enough to ruin an appetite. I regularly eat the horseradish wasabi blend, hon wasabi, and kizami wasabi, but this is a flavor that I've (thankfully) never encountered before. For all I know, this may be caused by dehydrating, powdering, and exposing wasabi to heat (from transit or storage); I can't say. But, I'd recommend against buying it unless you're planning a nasty prank for someone.