1. Whip Plugrá Butter until smooth and light.
2. Stir in ginger, tamari and wasabi and mix until all ingredients are well combined.
3. Place an even coating of sesame seeds on a sheet of plastic wrap and place butter mixture on the sheet.
4. Using the plastic, roll butter mixture into a cylinder so that the sesame seeds form a coating on the outside of the butter.
5. Refrigerate until firm (about 2 hours), slice into thin rounds as needed or store in the refrigerator.