When we were on vacation we were served an incredible seared tuna with a wasabi cream sauce. After searching and trying to find one similar they all were just not right, most way to strong. So this is a version I put together. It's bold and full of flavor but not to strong.. It goes with fish, pork and beef really . well We have also used it with Asian appetizers such as dumplings, pot stickers and eggrollsInns

MY FUSION VERSIONVEGETABLE WITH LIGHTLY WASABI SOY FLAVOURLOVING IT

For those who are Spam lover ,,Easy Flavourful Sandwich

I wanted to have a hearty and filling meal.Since the wasabi is cooked, the spiciness disappears. My 3 year old son was able to eat this. Scatter a handful of nori on top and serve! Recipe by Soujiro-

I love Canola Flower. It's beautiful to watch, and yummy to eat.The peppery taste and tender texture will be binded really well with mild mayonnaise.Little bit of Wasabi is a nice kick :)

Preparing steak with tough shoulder meat isn't that great all by itself, so I made some adjustments to it to make it a bit fluffier.Cheap shoulder cuts are just fine for this dish.You can also marinate the meat before cooking. Recipe by Dandoritei

Quick And Simple Dish ,A Lazy Day , Cooking With Only Canned Food And Ready To Use Sauce

MY VERSIONLIGHTLY SWEET AND FLAVOURFULL EASY STIR FRYLOVING IT

I came up with this easy way to eat komatsuna! This dish has a rich taste different from a wasabi marinade or boiled komatsuna. The wasabi and sesame oil give a nice accent, and the stalks are crisp and delicious.I think that microwaving the komatsuna gives a crispier finish than parboiling.Use as much wasabi as you like. I recommend enough to give a slight kick. Recipe by mynameisyuko

Eggs and spam topped with HP sauce the only thing better than that for Breakfast is Heinz beans and toast, or breaded spam from the 1960's I made a bit back, with cornflake breading.

MY FAVORITE WAYS TO ENJOY SUSHI"WASABI AND LIGHT SOY SAUCE "INSPIRED ME TO CREATE MY OWN VERSION TO ENJOY TOFU THE "VEGAN WAYS"

I often make kamaboko and mitsuba in wasabi-zuke, but since I ran out, I used wasabi paste instead. Recipe by Mi-go