OTTOGI Wasabi Paste 35g

Description OTTOGI Wasabi Paste     The use of Wasabi dates back to as late as the 8th Century AD and shares similar characteristics that are popularly used as a pungent condiment for sushi and other foods. Stimulating the nose, rather than the tongue, Wasabi’s spiciness is well-known around the world for adding complexity and a somewhat intriguing pungency.         Buckwheat Noodle Salad with Soy-Wasabi Vinaigrette 1 garlic clove, minced 6 ounces Ottogi Buckwheat Noodles 1 cup frozen shelled edamame (green soybeans) 4 ounces snow peas, trimmed and halved crosswise (about 1 1/2 cups) 4 ounces whole baby carrots, quartered lengthwise 3 tablespoons rice vinegar 3 tablespoons low-sodium soy sauce 1 tablespoon sesame oil 1 tablespoon Ottogi Prepared Wasabi paste ½ cup thinly sliced radishes 1. Prepare garlic; let stand 10 minutes. 2. Cook Ottogi Buckwheat noodles, omitting salt. Drain and rinse under cold water; drain well. 3. Steam edamame, peas, and carrots 4 minutes or until crisp-tender. Drain and plunge vegetables into ice water & drain. 4. Combine garlic, vinegar, soy sauce, oil, and Ottogi Wasabi Paste in a large bowl; stir with a whisk. Add pasta, vegetable mixture, and radishes; toss gently to coat. 5. Serve immediately.