I had no idea what a wasabi root looked like. I can’t say I knew it was even a root. Or how it grows. Or how it is harvested. Or well, anything, except that I like it and it’s green and it always comes in a little pulverized mound next to a few limp strands of ginger in those store-bought sushi trays back home.
If you are similarly ignorant of this little vegetable, this could be a fascinating post, as I went to a wasabi farm and saw first hand how the suckers are grown! Between Nagano and Azumino, the Daio Wasabi Farm offers just such an experience. And a taste of wasabi delicacies like croquettes and ice cream.
Wasabi grows as a rough root, about a hand’s length long for a medium size, with a few broad leaves that sprout from its purple stems. Sort of carrot like, as a comparison. It is farmed in a rocky stream bed, in rows that run perpendicular to the channel. Cold spring water laps between the beds, keeping the plants nourished without sweeping them away. Wasabi needs high humidity and clean water, though it can be grown in soil if lime is blended into it.
To harvest, farmers pull through the beds with a metal rake or pitchfork, gently dragging up the roots and collecting the plants in total. Other workers then remove stems and leaves, which are later used in preparing the wasabi product in addition to the root.
And of course, there’s so many things you can do with wasabi besides pulverize it. It need not always be concentrated into an intense spice, but adds depth to unexpected things like ice cream! Naturally, being the soft cream addict I am, this was a necessary 10AM indulgence.