Ginger Wasabi Sauce

The perfect kiss of ginger and wasabi kung pao, with notes of citrus, sesame, and garlic.

8.45 FL OZ

No Artificial Anything

Made in Canada

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Brush it. Batter it. Build dinner around it.

Put it to work

Marinade times, by the clock.

Seafood

20-30 min

Shellfish

15 min

Chicken · Pork · Beef

Chicken / Beef 40-50 min

From the H&F kitchen

Poke: Sauce protein and toss.

Fish: Generously coat, and bake at 350°F, or pan fry, or grill on foil. Fish done when internal temp reaches 145 °F.

Chicken/Beef: Coat protein, bake at 375°F. Chicken done when internal temp reaches at least 165°F.

Drizzle from bottle to finish.

Before you pour

Shake well before using

Seafood done

145°F

Chicken done

165°F

Pork done

160°F

Beef, medium rare

145°F

The honest label

What's inside (and what isn't).

ARTIFICIAL FLAVOURS, COLOURS, AND SWEETENERS PRESERVATIVES TRANS FAT

Ingredients: *Naturally Brewed Soy Sauce (Water, Wheat, Soybeans, Salt), *Mirin (Water, Organic Rice, Sea Salt, Koji, Aspergillus Oryzae), *Japanese Sesame Oil, Water, *Organic Cane Sugar, *Fresh Garlic, *Rice Vinegar (Water, Rice), *Fresh Ginger, *Garlic Chili Paste (Chili, Salt, Distilled Vinegar, Xanthan Gum), *Lemon Juice Concentrate, *Lime Juice Concentrate, Japanese Wasabi Powder (Horseradish, Mustard, Wasabi) *Citric Acid, *Xanthan Gum.

Contains: Soy, Wheat, Sesame, Mustard.

*Made with non-GMO Ingredients

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