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, PASTEURIZED FROZEN EGG YOLK, SUGAR, RICE VINEGAR, SALT, MODIFIED CORN STARCH, SPINACH POWDER, CONCENTRATED LEMON JUICE, XANTHAN GUM, CITRIC ACID, HORSERADISH POWDER, LACTIC ACID, SODIUM BENZOATE, POTASSIUM SORBATE, NATURAL SPICE EXTRACTS, MUSTARD OIL, DISODIUM EDTA, CAPSICUM (CHILI) EXTRACT.

CONTAINS: EGG, MUSTARD.

 

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