This recipe is awesome. I used it with carrot, zuchinni and daikon radish sticks - the flavours went so well together. To add a little interesting flavour/texture/visual appeal, I added in about 1/4 cup of dried, toasted nori (the seaweed used for sushi wrappers) that I had cut into a chiffonade. I think it just added that little bit "extra" to make this recipe perfect. :)
Amazingly good! This dip has the perfect balance of sweet and hot flavors. It's also very easy and inexpensive to make too. I doubled the amount of wasabi paste but then again I usually eat enough wasabi with my sushi to unclog my sinuses and make my eyes water. :-) I really liked this dip and will definitely make it again! It is great with cooked shrimp and rice crackers.