Daio Wasabi Farm
A few years back, I read a book called Sushi and Beyond by Michael Booth. It was a deep look into the many different aspects of Japanese cuisine, and was especially educational about wasabi. The green stuff that you know from your local restaurant is a cheap imitation. The actual root is something special, and Daio Wasabi Farm was a great place to see its source.
Wasabi is grown in highly wet conditions. Rather than using a field that can be irrigated and fertilized, the farm itself is situated over the top of a stream that has been blocked off to create a gradual flow. During Summer months when the sun is too intense, the fields are covered by black fabric sheets to shield the plants and the water from being dried out, as seen in the photos below. In cooler months, these sheets are removed to allow better airflow, so pick your travel dates accordingly.
Can you tell the difference between the faux packaged stuff (a blend of other ingredients with green food coloring), and this natural root? It is subtle, but definitely yes. However, I believe that’s the wrong question to ask. The more important thing is whether or not authenticity and traditions matter. If this plant was never grown, harvested, and enjoyed, the term wasabi would have no meaning, only a memory. So, despite its higher cost, I do firmly believe that it’s better to go for the original, genuine food when it is available, and to learn more about where and how our food is made. If that type of learning can be done in a scenic place such as this farm a little ways north of Matsumoto, all the better.
Photos taken with the Nikon Z9 and NIKKOR Z 24-70mm f/2.8 S lens