S&B Wasabi Paste 43g

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Delivery Information

  • All orders are dispatched on a next working day service (Mon - Fri UK mainland only).
  • Cut-off time is 12 noon Mon - Thurs for next day delivery.
  • Orders placed after 12 noon Mon - Thurs will be delivered on the second consecutive day after the order was placed.
  • Orders placed on Thursday afternoon & Friday morning:
  1. Orders that do not contain frozen items will be delivered the following Monday.
  2. Orders that contain frozen items will be delivered the following Tuesday.

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SKU : W0012

Information

S&B Wasabi Paste 43g
S&B ねりわさび 43g

S&B wasabi is an authentic favourite and is the most famous and well-loved wasabi in the world. S&B wasabi paste is perfect to accompany sushi, salad dressings, dips and noodle dishes. Try Mixing with soy sauce to make a tasty wasabi dip. Wasabi is the hot and stimulating green paste that lends to a pungent, spicy condiment that is commonly served with sushi, sashimi, and other Japanese dishes!

About the Manufacturer: S&B

The company was founded in 1923 as the S&B Seasoning Company in Tokyo, Japan, and has since expanded to become one of the leading spice and condiment manufacturers in Japan.

The company's products are known for their high quality and authentic flavours, and they are used in a variety of Japanese and international dishes.

SPEC

  • Origin: Japan
  • Size: 43g
  • Units Per Case: 10
  • Packaging Material: Cardboard
  • Manufacturer: S&B
  • Cuisine: Japanese

Ingredients

  • Horseradish (MUSTARD)Humectant (Sorbitol)
  • Rice bran oil
  • Salt
  • Dextrin
  • Wasabi Japonica
  • Potato starch
  • Water
  • Flavourings
  • Turmeric
  • Thickener E415
  • Acid E330
  • Colour E133

Nutrition

  Per 100g
Energy 1346kj/321kcal
Fat 14g
- of which saturates 2.7g
Carbohydrate 46g
- of which sugar 3.6g
Protein 1.6g
Salt 7.6g

Allergens

  • Mustard

Please note: As this product is imported from Japan, the best before date may be printed in the Japanese date format YY/MM/DD. If you are unsure, please contact us.



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