WAFU® MAYONAIZU® JAPANESE MAYOS

WASABI MAYO

Available in 250 mL

A traditional wasabi mayo with a light and creamy texture. Our wasabi mayonnaise-style spread is smooth and has bite, and adds a kick to sandwiches, canapés, seafood, tuna, steak and more.

Made with high quality ingredients, our wasabi mayo contains no colours or artificial flavours, contains no trans fat, is low in cholesterol and saturated fat, is a source of Omega-3 polyunsaturates, and is gluten-free.

WAFU® MAYONAIZU® JAPANESE MAYOS

WASABI MAYO

INGREDIENTS:
CANOLA OIL, WATER, RICE VINEGAR, PASTEURIZED FROZEN EGG YOLK, SUGAR, MODIFIED CORN STARCH, SEA SALT, SPINACH POWDER, LACTIC ACID, LEMON JUICE CONCENTRATE, HORSERADISH POWDER, XANTHAN GUM, CITRIC ACID, POTASSIUM SORBATE, SODIUM BENZOATE, WASABI OIL, NATURAL FLAVOUR, MUSTARD OIL, CAPSICUM (CHILI) OIL, CALCIUM DISODIUM EDTA.
REFRIGERATE AFTER OPENING. DO NOT FREEZE.

No Colours or Artificial Flavours

0g Trans Fat

Low in Cholesterol and Saturated Fat

Source of Omega-3 Polyunsaturates

Gluten-Free

NUTRITION FACTS TABLE

WAFU® MAYONAIZU® JAPANESE MAYOS

WASABI MAYO

WASABI HISTORY: Wasabi cultivation in Japan dates back to the tenth century. Wasabi was most likely first used in Japan's valleys of Mt. Heike, Mt. Mizuo and Mt. Bahun, where it was found growing wild. The locals gathered wild Wasabi to use as a seasoning with slices of raw yamame (a kind of trout) and raw venison. In addition to use as a seasoning, the stems and leaves of Wasabi were pickled and consumed as a vegetable.

WASABI IN JAPANESE CUISINE: Wasabi is best known as an accompaniment for sushi and sashimi. Wasabi is also served as a garnish with Soba noodles and made into pickles, jams and other foods.

WASABI ROOT HEALTH FACTS:
Very low in Cholesterol
Very Good source of Dietary Fiber
Very Good Source of Vitamin C
Good source of Vitamin B6
Good Source of Calcium
Good Source of Magnesium
Good Source of Potassium

WAFU® MAYONAIZU® JAPANESE MAYOS

WASABI MAYO

A traditional wasabi mayo with a light and creamy texture. Our wasabi mayonnaise-style spread is smooth and has bite, and adds a kick to sandwiches, canapés, seafood, tuna, steak and more.

Made with high quality ingredients, our wasabi mayo contains no colours or artificial flavours, contains no trans fat, is low in cholesterol and saturated fat, is a source of Omega-3 polyunsaturates, and is gluten-free.


INGREDIENTS:
CANOLA OIL, WATER, RICE VINEGAR, PASTEURIZED FROZEN EGG YOLK, SUGAR, MODIFIED CORN STARCH, SEA SALT, SPINACH POWDER, LACTIC ACID, LEMON JUICE CONCENTRATE, HORSERADISH POWDER, XANTHAN GUM, CITRIC ACID, POTASSIUM SORBATE, SODIUM BENZOATE, WASABI OIL, NATURAL FLAVOUR, MUSTARD OIL, CAPSICUM (CHILI) OIL, CALCIUM DISODIUM EDTA.
REFRIGERATE AFTER OPENING. DO NOT FREEZE.


No Colours or Artificial Flavours

0g Trans Fat

Low in Cholesterol and Saturated Fat

Source of Omega-3 Polyunsaturates

Gluten-Free


WAFU® MAYONAIZU® JAPANESE MAYOS

WASABI MAYO

WASABI HISTORY: Wasabi cultivation in Japan dates back to the tenth century. Wasabi was most likely first used in Japan's valleys of Mt. Heike, Mt. Mizuo and Mt. Bahun, where it was found growing wild. The locals gathered wild Wasabi to use as a seasoning with slices of raw yamame (a kind of trout) and raw venison. In addition to use as a seasoning, the stems and leaves of Wasabi were pickled and consumed as a vegetable.

WASABI IN JAPANESE CUISINE: Wasabi is best known as an accompaniment for sushi and sashimi. Wasabi is also served as a garnish with Soba noodles and made into pickles, jams and other foods.

WASABI ROOT HEALTH FACTS:
Very low in Cholesterol
Very Good source of Dietary Fiber
Very Good Source of Vitamin C
Good source of Vitamin B6
Good Source of Calcium
Good Source of Magnesium
Good Source of Potassium

NUTRITION FACTS TABLE

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