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Description
Kinjirushi, Wasabi Powder, V-26 Professional Grade, 1kgProfessional Wasabi Powder from Japan's Leading Producer Why Chefs Choose This V 26 professional grade: Kinjirushi's kitchen standard formulation, used across sushi restaurants in Japan and internationally. Mix and serve in seconds: Combine with water, rest for a few minutes, and you have fresh wasabi paste with consistent colour, heat, and flavour every time. Cost control: Mix only what you need per service. No waste from dried out tubes or oxidised
Professional Wasabi Powder from Japan's Leading Producer
Why Chefs Choose This
- V-26 professional grade: Kinjirushi's kitchen-standard formulation, used across sushi restaurants in Japan and internationally.
- Mix and serve in seconds: Combine with water, rest for a few minutes, and you have fresh wasabi paste with consistent colour, heat, and flavour every time.
- Cost control: Mix only what you need per service. No waste from dried-out tubes or oxidised fresh root.
- Long shelf life: Powder keeps for months sealed. Far more practical than fresh wasabi root, which deteriorates within hours of grating.
How to Use
- Basic paste: Mix roughly equal parts powder and cold water. Stir until smooth, then rest covered for 2–3 minutes to let the heat develop.
- Sushi and sashimi: The primary use. Serve a small mound alongside nigiri, sashimi platters, or inside hand rolls.
- Wasabi dressings and sauces: Whisk into mayo, soy, or cream-based sauces for controlled wasabi heat without lumps.
- Dry seasoning: Use the powder directly as a rub for grilled beef or tuna, or dust over tempura for a sharp, nasal kick.
Wasabi powder (粉わさび — kona wasabi) is a dehydrated, shelf-stable form of wasabi that reconstitutes into fresh paste with just water. It's the format used by the vast majority of professional sushi kitchens worldwide, offering the consistency, cost efficiency, and shelf life that fresh wasabi root cannot. Kinjirushi (金印) is one of Japan's leading wasabi manufacturers, and their V-26 is the professional benchmark: a fine-milled powder that produces a smooth, vibrant green paste with a clean, sharp heat. The burn is nasal rather than lingering on the tongue, dissipating quickly to cleanse the palate between bites. For high-volume sushi service, it's the industry standard for a reason.
What does wasabi powder taste like compared to fresh wasabi?
Fresh wasabi root (hon-wasabi) has a complex, almost floral heat with vegetal undertones that fades within minutes of grating. Wasabi powder delivers a sharper, more direct nasal heat that's consistent from the first service to the last. The trade-off is nuance for reliability: you lose some of the delicate complexity of freshly grated root, but you gain a product that performs identically every time, doesn't oxidise on the line, and costs a fraction of the price. Most professional kitchens outside of high-end omakase use powder for exactly these reasons. Kinjirushi's V-26 sits at the quality end of the powder spectrum, producing a paste with a brighter colour and cleaner flavour than generic alternatives.
Product Details
| Type | 粉わさび — Kona Wasabi (Wasabi Powder) |
| Brand | Kinjirushi (金印) |
| Grade | V-26 (Professional) |
| Origin | Japan |
| Format | Fine powder (mix with water to make paste) |
| Net Weight | 1kg |
| Best For | Sushi service, sashimi, wasabi sauces, dry rubs, dressings |
What is the difference between wasabi powder and wasabi paste in a tube?
Wasabi tubes contain pre-mixed paste with stabilisers, oil, and often sorbitol to keep the texture smooth. Once opened, tube paste oxidises and loses potency quickly. Wasabi powder is dry and inert until you mix it, meaning you get full-strength paste every time with no waste. For professional kitchens, powder is more economical, more consistent, and far longer-lasting. A 1kg bag of V-26 produces significantly more paste than the equivalent cost in tubes.
How do I mix wasabi powder into paste?
Use roughly equal parts powder and cold water by volume. Stir or knead until completely smooth with no dry lumps. Cover and rest for 2–3 minutes — this allows the enzymatic reaction that produces wasabi's characteristic heat. Use immediately for maximum potency. Mixed paste will hold for about an hour before the heat starts to fade, so mix in small batches throughout service rather than all at once.
How should I store wasabi powder?
Keep sealed in a cool, dry place away from moisture and direct sunlight. Once opened, fold the bag tightly and clip it shut, or transfer to an airtight container. Moisture is the enemy — any dampness will activate the powder prematurely and degrade it. Stored properly, wasabi powder keeps its potency for many months.
Shipping Notes
- Free Standard Shipping on $100+ Orders to the USA.
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Exchange/Return Notes
- We offer a 30-day return/exchange service after receiving.
- Final sale items are not eligible for returns or exchanges.
- To process your return/exchange, please contact us at [email protected]
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