Wasabi – the Flavorful Root
Between the high mountains of Nagano stretches a valley where wasabi plants thrive in tranquility. The surrounding mountain ranges provide natural protection and supply the cultivation with cold, crystal-clear water flowing down from the springs. Here, the genuine wasabi develops its unique, intense flavor—a rare delicacy with its characteristic heat.
Wasabi cultivation in Nagano primarily uses the traditional sawa farming method, which mimics the plant's natural environment. The plants are placed in gravel-filled beds under flowing water and require constant care. Water temperature and flow are closely monitored, and the plants are protected from direct sunlight. After 18 to 24 months, the roots are ready for harvest.
What makes wasabi unique is its strong yet fleeting flavor, which is more intense and complex than the typical horseradish-based wasabi imitation.