Attention all foodies and spice lovers! Have you ever heard of toasted wasabi sesame seeds? No? Well, buckle up and get ready for a flavor explosion like never before! 

Wasabi is one of those ingredients… you either love it, or you really love it. Lucky for you, we’ve got the wasabi snack to end all wasabi snacks! Our Toasted Wasabi Sesame Seeds are straight from Japan, and made with the care and quality you come to expect from a Lafayette Spices product.

The seeds have undergone an extensive seasoning process, to render them perfectly crispy, crunchy, and delicious. An intensely flavorful sauce is used to coat the seeds. The seeds are then dried/toasted at a low temperature to fuse the sauce to the seeds. That process is repeated up to 5 times until the seeds are at an optimum level of crispy flavor packed goodness.

Wasabi is an ancient condiment that grows wild along streams and riverbanks in the mountainous regions of Japan. Archeological evidence shows that wasabi was being consumed as a food source by at least 14,000 to 400 BC. That means it was being eaten in the earliest periods of ancient Japanese civilization.

As the years went on, the Japanese began to cultivate the roots, and they gain national momentum and popularity. It was discovered that eating wasabi with raw fish not only improved the taste and smell but also cut down on the risk of getting sick from it! The roots proved to be a mighty antibacterial and antioxidant powerhouse.

Research has now confirmed that wasabi is indeed a superfood. It’s high in important nutrients like calcium and vitamin C, but it also contains anti-inflammatory and even potential anti-cancer properties. These benefits all stem from a pungent chemical within the roots called 6-Methylsulfinylhexyl isothiocyanate. We know! It’s a mouthful. But it’s that compound that’s been found to suppress the growth of cancer cells.

These seeds certainly pack a punch! They’re coated in a layer of peppery wasabi that pairs perfectly with just about any cuisine. Wasabi is harvested from the root of a Japanese horseradish in the family Brassica. The seeds are pungent and flavorful, but don’t have the lingering burn effects that accompany traditional wasabi. Use these seeds to coat a piece of tuna prior to searing, or sprinkle them over pork filled steamed dumplings. They would be delectable sprinkled over a morning avocado toast, or even a couple fried eggs!

The possibilities truly are endless with these tasty treats and we know you’re going to fall in love with them no matter how you use them! Itadakimasu!

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