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.
