Wasabi Mustard 175g

A tangy English-style mustard blended with fresh wasabi grown in Dorset and Hampshire.

A three-star Great Taste Award winner. The Wasabi Company build this on a proper mustard base of powder and bran, then fold in fresh Wasabia japonica from their own farms along with a little horseradish. The wasabi gives it an aromatic lift that ordinary mustard does not have, without pushing the heat past what a mustard should be.

Spread it in ham sandwiches, serve it with cold meats, cheese or pâté, or whisk it into a dressing. It also holds up well against beef and smoked salmon, and a spoonful mixed with honey makes a quick glaze.

• Made with real wasabi: fresh Wasabia japonica at 5%, grown on their own farms.
• Aromatic warmth: mustard heat with a cleaner, sharper top note.
• Great Taste Award: three stars.
• All natural ingredients.
• Jar size: 175g.

Ingredients

Mustard (41%) (water, mustard powder, mustard bran), white wine vinegar, sugar, wasabi (5%), horseradish, salt, turmeric.

Allergens

Contains mustard.

Storage

Store in a cool, dry place. Refrigerate after opening.

Nutrition Information (per 100g)

Energy 794 kJ / 188 kcal
Fat 6.9g, of which saturates 0.4g
Carbohydrate 23g, of which sugars 16.3g
Fibre 4.2g
Protein 5.8g
Salt 3.58g

FAQs

Is it hotter than English mustard?
No. The heat is closer to a good Dijon, but with the aromatic sharpness that comes from real wasabi.

Can I taste the wasabi?
Yes, though it sits alongside the mustard rather than taking over. It reads as a fresher, greener note on top of the tang.

Is it suitable for vegetarians?
Yes. It is made without animal ingredients and is marked as suitable for vegetarians.

What is it best with?
Ham, roast beef, sausages, pork pies and hard cheese. It also works whisked into a vinaigrette or stirred into a pan sauce.

About The Wasabi Company

The Wasabi Company grow Wasabia japonica on their Dorset and Hampshire farms, the only place in Europe it is cultivated commercially. They started as watercress growers, found the conditions suited wasabi just as well, and now produce a range of award-winning condiments alongside the fresh crop.