Today, we would like to introduce Japanese horseradish, Wasabi, which is an essential condiment for Japanese dishes such as sushi, sashimi, and soba. Wasabi was first cultivated here in Shizuoka Prefecture, where JCI is located, around the 17th century, and has spread all over the world to become a popular spice.
Wasabi is a very delicate plant. Shizuoka's natural environment is blessed with abundant rainfall and geological features, and the abundance of spring water at around 13 degrees Celsius throughout the year is very suitable for growing wasabi. It is a traditional food that is the result of Shizuoka's rich natural blessings and history.
Wasabi is grown throughout the year, but the pungency is less intense in spring when its white flowers bloom, and it is more pungent in fall and winter.
Also, wasabi is a great appetite stimulant in the hot Japanese summer. The aroma of wasabi stimulates the secretion of saliva and helps in the digestion and absorption of food. But remember that too much wasabi will mask the delicate flavors of the fish and burn your nose!