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Wasabi, Japanese horseradish, is a spice unique to Japan. With its characteristic flavor and hot taste, wasabi is indispensable for sushi and sashimi (sliced raw fish). Impressed with the strong impact of the taste, many foreign tourists purchase a tube of kneaded wasabi as a souvenir. Wasabi isthe mustard family plant and native to Japan. The root with its skin, slowly grated, will become smoky-yellowish-green paste, which can be tasted with various dishes. Wasabi is cultivated either in water (mizu wasabi) or in the field (hata wasabi). Blessed with the favorable climate and natural environment, most wasabi in Shizuoka Prefecture is “mizu wasabi”, grown in pure streams. Shizuoka produces the largest number of wasabi in Japan.
Wasabi (Japanese horseradish)