Shizuoka's food cultureKnow

A pleasant tingling sensation in the nose and a refreshing aroma. Wasabi is an essential ingredient in Japanese cuisine, including sashimi and sushi. It is a very delicate plant that is weak to the summer heat and direct sunlight, and because of its special growing environment, it is only produced in a very limited number of places in Japan. The Izu Peninsula in Shizuoka Prefecture is one of the leading wasabi producing areas in Japan. We spoke to producers to find out why wasabi cultivation is so popular on the Izu Peninsula and what the appeal of wasabi grown on the Izu Peninsula is.

<Provided by Shizuoka Wasabi Agricultural Heritage Promotion Council>

Wasabi fields spread out in tiers along the mountain valley. This is the "Ikadaba Wasabi Fields" in the mountains of Izu City.15It boasts the largest wasabi cultivation area in Japan at 1000m², covering 100 hectares. Clear water flows between the wasabi seedlings. Cold, pure spring water flows continuously from upstream. This is the gift of nature that is essential for wasabi cultivation.

Wasabi cultivation in Izu400It is said to have started over 100 years ago in what is now the Utogi area of ​​Aoi Ward, Shizuoka City, and there is an anecdote that Tokugawa Ieyasu liked the wasabi that was presented to him so much that he kept it secret. From there, it spread to areas blessed with spring water all over Shizuoka Prefecture, and in 2022, Shizuoka Prefecture had the highest production volume of water wasabi rhizomes, cultivation area, and production value in Japan. In terms of production value,7In particular, the Nakaizu and Amagi-Yugashima districts of Izu City account for 10% of the area cultivated with wasabi in the prefecture.6It accounts for more than 10%.

<Provided by Shizuoka Wasabi Agricultural Heritage Promotion Council>

The most distinctive feature of wasabi cultivation in the Izu region is the terraced rice fields.1892This is a groundbreaking cultivation method developed by a stonemason in Nakaizu around 2018, and is known as the "Tatamiishi-style Wasabi Field." By creating a structure in which small stones are gradually stacked from the bottom to the top, impurities are filtered out while water and oxygen are supplied to the inside of the wasabi field, making it less susceptible to disease and enabling the production of high-quality wasabi. In XNUMX, the Tatamiishi-style Wasabi Field cultivation technique and its beautiful scenery were recognized, and the field was awarded the Food and Agriculture Organization of the United Nations (FAO) Award for Best Agricultural Cooperative Association (AAAAC).FAO) has recognized "Shizuoka Water's Traditional Wasabi Cultivation" as a Globally Important Agricultural Heritage System.

 "When cultivated in the 'Tatamiishi-style wasabi fields', it grows into a thick, fine wasabi," says a local resident of Jizodo, next to the Ikadaba.16Joji Asada, representative of Wasabi Omiya, has been a wasabi farmer for generations.

"Wasabi does not just grow in cold water. It will not grow properly unless various conditions such as temperature and sunlight are met. Because of its delicate nature, the taste and color change depending on the environment, such as the place where it grows and the season. It is especially spicy in winter. I hope you enjoy the different flavors of wasabi at any given time," says Asada.

Wasabi seedlings are planted in the rice fields,1From the year1It takes a year and a half for them to grow slowly. By adjusting the planting time, it is possible to harvest all year round, but this means that the work required is continuous.

 "In winter, we harvest it by soaking it in cold water. As the wasabi is frozen in the morning, it is harvested in the afternoon. The harvested wasabi is then sent to a process called 'adjustment', where the leaves, stems, and roots are removed and it is processed so that it can be shipped. Our wasabi fields are scattered among the mountains, and in the past we used to adjust the harvested wasabi on the spot. Now, we bring it to a workshop attached to the store and adjust it all at once, which has made things much easier," says Asada.

Wasabi cultivation, which makes use of the natural environment and minimizes the use of fertilizers and pesticides, is said to be a sustainable farming method with a low environmental impact. Wasabi fields also contribute to biodiversity, as fireflies and salamanders live in the fields.

"You can eat both the flowers and the stems of wasabi. There's nothing to throw away," says Asada.

Asada wants to let more people know about the appeal of Izu wasabi,1993In 2013, we opened the "Stone Garden Wasabi Garden" next to our store. Here, you can learn about the history of wasabi, tour the wasabi fields, and even enjoy the experience of harvesting wasabi and making wasabi pickles.

At the store, you can also purchase processed foods made with wasabi harvested from Omiya's wasabi fields, such as wasabi pickles, wasabi nori seaweed, and wasabi miso.

Next, we headed to Omiya by car.5The Izu Wasabi Visitor Center is located just a minute away. This is a facility that aims to provide various information about Izu wasabi and promote interaction with the local community.2024Years4It opened in May.

The theme of the museum is "Enjoy Izu Wasabi with the Five Senses." In addition to being able to view various materials related to wasabi, you can also learn about wasabi through videos.VRYou can wear goggles to feel like you're in a wasabi field, and experience the difference in taste and aroma by comparing freshly grated raw wasabi with wasabi from a tube.

The refreshing aroma of wasabi, its pungent taste, and the beautiful scenery nurtured by pure water——Come experience the charm of Izu wasabi, which can be enjoyed using all five senses.

<Provided by Shizuoka Wasabi Agricultural Heritage Promotion Council>

If you visit a wasabi farm, learn about wasabi, and actually taste it, you're sure to grow to love wasabi even more.