Muso From JapanReal Wasabi - Authentic Flavor, Vegan and Gluten-Free - 1.52 Ounce

Bought this mustard many times, my husband likes it very much, the taste is very good, but the price is a little expensive.

It doesn't matter if I'm heating up Kimbap from Costco and letting it cool, I'm making sushi homemade by hand at home. This is my favorite wasabi. Affordable price it's the real Wasabi root always make sure the main ingredient is wasabia joponica.That is the real Wasabi root. And the little goes a long way so don't worry about the size of it too you're only putting out a nickel size amount per serving.Real wasabi you feeling your nose that's how you know it's the real deal it will just suddenly hit your nose and dissipate quickly. With a little spicy tinge in your mouth. The fake horseradish will bring your whole back of your throat and mouth and that really hit your nose. But the real deal does and real wasabi has a distinctive taste that is perfect for sushi and kimbapI will definitely on a regular basis be ordering this and probably go on to the auto subscribe cuz I never run out of this precious item

This stuff is great. I put it on a steak and it complimented the flavor really nicely. First thing I noticed is that it doesn't knock your head off like the green stuff does. I though it was slightly sweet but still rich in that horseradish like flavor. Very good. I will order it again. Especially, since it isn't full of dyes and "flavoring".

Quite a bit salty, but perfectly.

It's so hard to get real wasabi. This is yummy but expensive.

Please leave some on the shelves. SO good. It’s what you want to use at home and it’s better than the wasabi at many, if not most, sushi bars

Does not taste or feel authentic. Way too vinegary/horseradishy, wrong color.

Crazy good. And the bottle is designed in a way that you don’t end up wasting a bunch or having to cut it open & perform surgery, which I always prefer. It’s a good deal, imo, for the quality & esp given that you can’t find the raw ingredients very easily in the US to make your own with just the powder - which can be tricky enough to source without a bunch of additives. This is our favorite wasabi to splurge on, otherwise we just mix up an organic powder & make our own less nuanced version.For what it’s worth, I usually mix up a big bunch of super spicy tamari with this & someginger (and occasionally some sake, but usually just ginger); the sauce lasts us about 6 rolls, and we get ~4-5 sauces out of it, so it’s good for about 24-30 normal sized sushi rolls. A person who isn’t masochistically obsessed with spiciness, in a competition with their taste faculties to see how much they can handle, might exercise some restraint, or otherwise find that our use case overwhelms the flavor of the food it’s applied to, so it could easily stretch much farther for someone who isn’t trying to live like a culinary edgelord. Can’t particularly comment on the texture because we always mix it; but will say that it mixes up very well if you follow the usual rule of starting with a tsp or less of liquid to a powder/paste; mix thoroughly, then add more liquid gradually to blend until liquid osmosis takes charge. In that situation, it works perfectly.