Like the old country song says, Wasabi and Horseradish got married in a fever — a Beaver fever if you will, which gave birth to Beaver Wasabi Horseradish Mustard — a safe place where Japanese and English fire can flourish together on your tongue. While some makers, who shall remain nameless (if we can get a few minutes alone at their tombstone with a sandblaster), simply color horseradish and call it wasabi, Inglehoffer Wasabi Horseradish Mustard is made with 100% pure wasabi, fresh-grated horseradish roots, which languish in a bath of tangy classic mustard.
Beaver Wasabi Horseradish Mustard has just the right amount of punch to make food exciting, but isn’t oppressively hot or spicy—rather a perfect balance of hot, spicy, and mustard flavor. For a multi-cultural heat treat, put Beaver Wasabi Horseradish Mustard on a Black Forest Ham, Jarlsberg and shrimp wrap with sweet pickles and onions, hotdogs, or chicken teriyaki.
— Burnesto BoShay