In the bowl of a blender, combine the vinegar, oil, garlic, shallot, pickled ginger, wasabi paste, fresh ginger, sesame oil and lemon juice. Blend until the dressing is smooth and emulsified.

In the bowl of a blender, combine the vinegar, oil, garlic, shallot, pickled ginger, wasabi paste, fresh ginger, sesame oil and lemon juice. Blend until the dressing is smooth and emulsified.

A seaweed salad from Wasabi is just 95 calories and offers 3.6g of protein. “Seaweed salad also provides iodine, fibre, and ...

MAKE AHEAD: The pickled zucchini can be made ... For the aioli: Combine the wasabi powder and water in a medium bowl to form a paste. Let the mixture sit for 10 minutes. Add water as needed ...

chopped pickled ginger, a drop of soy/wasabi mix and bonito flakes on top of tuna and serve immediately. Soy Sauce/Wasabi Mixture made with 1/3 cup wasabi paste and 1 cup Japanese soy sauce.

Mango Wasabi-Ginger Tarter Sauce: 2 cups good-quality mayonnaise 2 tablespoons mango puree 1 tablespoon wasabi paste 2 tablespoons pickled chopped ginger 1 tablespoon peeled and minced fresh ...

1 cup mayo 1 tube wasabi paste 1. Cut each salmon slice in half across and lay on a flat surface and place a small amount of pickled ginger in the centre of each piece. Use a vegetable peeler to ...