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- Ultracold Grating Method
Ultracold Grating Method
To deliver the freshly grated aroma and spiciness of wasabi,
KINJIRUSHI developed the Ultracold Grating method,
in which wasabi is grated at -196 °C.
Delivering Freshly Grated Flavor!
Ultracold Grating Method
Wasabi only develops its spiciness when grated in tandem with an enzymatic reaction. The optimal moment to experience wasabi's full potential is within the first few minutes after grating. To deliver the freshly grated aroma and spiciness of wasabi, KINJIRUSHI developed the Ultracold Grating method, in which wasabi is grated at -196 °C. This technique preserves the fresh flavor so that when thawed, the wasabi retains the same freshly grated taste and aroma.
Characteristics of our
Ultracold Grating Method
Enjoying Wasabi
at Its Best
Characteristics of our Ultracold Grating Method
- Grate at
-196 °C - Halt wasabi's
enzymatic reaction - Preserve wasabi's
aroma and spiciness - Freeze to lock in
freshness and flavor
Where do Wasabi's Aroma and Spiciness Come From?
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Glycosides (Source of Aroma and Spiciness)
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When wasabi cells break, glycosides and enzymes combine.
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An enzymatic reaction occurs, releasing aroma, spiciness, and mild sweetness.
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At this moment, wasabi is at its most flavorful.
Fresh Wasabi
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Step1
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Step2
Enzymatic reaction occurs the moment the wasabi is grated.
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Step3
Three to five minutes is the peak for spiciness and aroma.
Ultracold Grating
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Step1
Grating at -196 °C stops enzymatic activity.
-
Step2
We can completely preserve wasabi's spiciness and aroma in packaging.
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Step3
Enzymatic reaction occurs when thawed.
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Step4
The packaged version tastes as fresh as if it were just grated.
Column
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Regular Room Temperature
Wasabi Paste in TubesWhen wasabi is grated at room temperature, an enzymatic reaction occurs, causing the aroma and spiciness to gradually disappear.
Regular tube wasabi contains food additives (such as artificial flavors) to compensate for lost aroma and spiciness, resulting in a taste that differs from natural wasabi. -
