You can receive freshly-grated wasabi! Ultracold grating method
Ultracold grating method (Patent *1) is developed to deliver freshly-grated aroma and spicy flavor of wasabi.Grating at an ultracold temperature of -196°C halts the movement of enzymes, aroma and spicy flavor are sealed in without being volatilized.With the Kinjirushi's refrigeration technology, the wasabi freshness and real taste that remain frozen will be delivered to our customers.
Grating the wasabi at -196°C ultracold temperature
* Patent 1 No. 856477
(Expiration of the term of patent: September in 1992)
Tube wasabi at room temperature
The enzyme reaction occurs when grating, so the aroma and spicy/sweet flavor is lost here. Food additives (such as flavoring) are added to room temperature wasabi to make up for this, making it taste differently from the natural flavor of wasabi.