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America’s #1 Soy Sauce Brand
As one of the world’s oldest food companies, the story of our products and the history of our company come together in a single word: heritage.
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Wasabi Sauce
Ingredients
Water, Soybean Oil, Horseradish, Distilled Vinegar, High Fructose Corn Syrup, Corn Starch, Sugar, Natural Wasabi Flavor, Salt, Egg Yolks, Mustard Flour, Artificial Flavoring, Lemon Juice Concentrate, Yellow 5, EDTACalcium Disodium (to protect flavor and color), Wasabi Powder, Blue 1, Spices.
Nutrition Facts
About 52 Servings
Serving Size 1 Tbsp (5g)
Calories 10
AMOUNT%DV*
Total Fat1g1%
Saturated Fatg%
Trans Fatg-
Cholesterol0mg0%
Sodium35mg2%
Total Carbohydrates<1g0%
Dietary Fiber0g%
Total Sugars0g-
Added Sugars0g0%
Protein0g-
Certifications
Orthodox Union Kosher Certification
New Kikkoman® Wasabi Sauce adds a little spice and a lot of creamy texture to everyday foods. Turn up the heat on vegetables and sandwiches, put more zing in steaks, burgers, chicken and fish, or add fire to dips and salad dressings.
Pasteurized and produced in the USA, Kikkoman® Wasabi Sauce is made to the highest standards of quality that consumers have come to expect from Kikkoman.
Wasabi Sauce FAQs
While we recommend our regular soy sauces be refrigerated for quality, our less sodium soy sauces and other sauces should be refrigerated after opening. For the freshest tasting sauce, we recommend using the sauces within one month of opening.
For the best quality, we recommend using the sauces within one month of opening.
Please click here for a chart of Kikkoman products containing ingredients that are part of the top eight allergens listed in the Food Allergen Labeling and Consumer Protection Act (FALCPA), as well as other common allergens, such as sesame and mustard.
For our sauces, the Best By Date is printed on the neck of the glass bottle or the bottle cap. Our seasoning mixes and gold-colored packaged soup mixes have a date printed across the top of the package back or embossed on the side of the packets. Please click to here view some examples.










