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Our commitment to wasabi produced from Japanese ingredients

Our commitment to wasabi produced from Japanese ingredients

Encounter with wasabi

My father's job was to buy wasabi, so it was natural to have wasabi around me since I was born. At that time, I had not done much wasabi cultivation yet. Full-scale cultivation began from my generation. My reason to start wasabi cultivation came from Kinjirushi's first president, Kobayashi Motoji. At that time, Kinjirushi mainly handled powder wasabi, I received an invitation to provide help regarding raw wasabi, received funds and was able to start wasabi cultivation.

  • Freshly harvested wasabiFreshly harvested wasabi
  • Cultivation scenery of wasabi
    Cultivation scenery of wasabi

Wasabi cultivation with clean water

Wasabi cultivation starts with seedlings. We purchase seedlings from Kinjirushi and Shizuoka prefecture, then we plant seedlings little by little in the period of April to October. Around fall, Shizuoka's seedlings are gone, so we purchase them from local or buy high quality bio seedlings from Kinjirushi. Unlike rice, wasabi is not harvested at once, but gradually over long periods. Recently, with in-house cultivation, it becomes possible to keep a water temperature suitable for wasabi, harvest and cultivate quality wasabi throughout the year. Wasabi takes from 1 year and 2 months to 1 year and a half until planting seedlings to harvest.

  • Bio seedlings made with Kinjirushi's technology
    Bio seedlings made with Kinjirushi's technology
  • Seedling seeds made with Kinjirushi's technology
    Seedling seeds made with Kinjirushi's technology

Delicate wasabi making

Wasabi is a very delicate vegetable. It will become useless if put under overlighting, it grows better under shade. However, it will remain small if not put under light at all. As often referred to as rice reverse proportion, in the year of rice's harvest, wasabi's harvest is bad, when wasabi's harvest is good, rice's one is poor. The water temperature must be kept constant between 13°C and 15°C. Also, if the water level in the field is high, shrimp will develop and eat wasabi, spirogyra and moss will grow, disturbing wasabi growth. Management is difficult because the water level will increase in years with much snow. Creating wasabi is also a fight against nature.

  • Harvest state of wasabi
    Harvest state of wasabi
  • State of washing the soil attached to the wasabi with water
    State of washing the soil attached to the wasabi with water
  • Freshly harvested wasabi
    Freshly harvested wasabi
  • State of wasabi shipping operation
    State of wasabi shipping operation
  • 88 years of age and still working well with wasabi power
    88 years of age and still working well with wasabi power
  • Wasabi before shipment
    Wasabi before shipment

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