島根わさびロゴ
水の流れるわさび田
島根わさびポスター画像
水の流れるわさび田

島根わさびポスター

What is Shimane Wasabi ?

Wasabi is unique to Japan. The seed and seedling originate from Japan and the local farmers spend great time and effort to cultivate it.
The Wasabi plant is known to be extremely delicate. It requires a very particular set of environmental conditions and will not grow if the conditions are not right. It requires the water to be of a certain volume and temperature, soil with high permeability and gentle sunlight.
Nichihara in Tsuwano town has the required environment and is an excellent place to cultivate Wasabi. It was through the combination of having the right natural environment, together with wisdom passed down from previous generations and years of diligent cultivation, that Shimane Wasabi was born.

 
わさびの茎

Takatsu River

Takatsu River is one of the few rivers famous in Japan for its clear streams and rich water quality with its river basin located west of Shimane prefecture in Tsuwano town. Takatsu river flows continuously as there are no dam that obstructs the flow. The river is 81 kilometers long and flows from Yoshika town, through Tsuwano town, Masuda city and into the Sea of Japan. As the river is constantly flowing, fresh water is available at any point, making it a river of high importance. Half way down the river, broad leaf trees, mainly the Japanese Beech trees in the Azouji mountain range releases its nutrients into the river. This serves as nourishment for the Wasabi and hence, high quality wild Wasabi can be found in this area.


Cold weather and Tree Shade

清流とわさびの葉

Located between the shadows of the mountain valley in the San’in region, the Wasabi grows gradually by absorbing the nutrients in the water during the extreme winters of Shimane.

Care and Wisdom

正面から見たわさび田

Wasabi farmers face many difficulties and hardship cultivating Wasabi in the mountain river. They continue to research and improve the cultivation method and with diligent care and knowledge, the Wasabi is ready to harvest after two years.

Piquant yet mildly sweet

生わさびとおろしわさび

Shimane Wasabi is rich in its piquant flavour, mildly sweet with a scent of fresh green leaves and is thick in texture.


Every part of the Shimane Wasabi can be enjoyed

 ①【Rhizome (Potato)】

The Wasabi continuously grows and shed its leaves onto the ground and the rhizome grows beneath it.The jagged parts of the Wasabi are traces of the nodes. The top part of the rhizome tends to have a strong piquant flavour and the bottom part has a thicker viscosity.
<Recommendation>
Grate and use as a condiment for Sashimi, Roasted beef, Soba noodles, Yakitori etc.
 
 
わさびのイラスト

②【Flower Bud and Flower】

In April, small, white, cross-shaped Wasabi flowers bloom in the field and gives out a sweet flowery scent. The flower bud can be eaten, is soft, sweet in scent and is mildly piquant in flavour.
<Recommendation>
Blanch and eat with bonito and soy sauce or bonito stock soup.

 
③【Stem and Leaf】

The leaves are dark green and are in the shape of a heart, those harvested from late autumn to spring are crunchy and soft in fiber.

<Recommendation>
Pickled soy sauce Wasabi

⑤【Root】

The long, thin roots which grow from the bottom of the rhizome spread themselves deep beneath the soil to absorb minerals and oxygen. The white-coloured roots are  washed before consuming.  It is simply piquant and does not have any other distinct flavour.
<Recommendation>

Wasabi Seaweed Paste 
 

 
④【Wasabi Shoot】

The bud from a parent Wasabi branches out as a lateral shoot and grows its independent rhizome. It is one of the more piquant parts of the Wasabi.
<Recommendation>
Pickled soy sauce Wasabi

わさびのイラスト

①【Rhizome (Potato)】

The Wasabi continuously grows and shed its leaves onto the ground and the rhizome grows beneath it.
The jagged parts of the Wasabi are traces of the nodes. The top part of the rhizome tends to have a strong piquant flavour and the bottom part has a thicker viscosity.
<Recommendation>
Grate and use as a condiment for Sashimi, Roasted beef, Soba noodles, Yakitori etc.

②【Flower Bud and Flower】

In April, small, white, cross-shaped Wasabi flowers bloom in the field and gives out a sweet flowery scent. The flower bud can be eaten, is soft, sweet in scent and is mildly piquant in flavour.
<Recommendation>
Blanch and eat with bonito and soy sauce or bonito stock soup.

③【Stem and Leaf】

The leaves are dark green and are in the shape of a heart, those harvested from late autumn to spring are crunchy and soft in fiber.
<Recommendation>
Pickled soy sauce Wasabi

④【Wasabi Shoot】

The bud from a parent Wasabi branches out as a lateral shoot and grows its independent rhizome. It is one of the more piquant parts of the Wasabi.
<Recommendation>
Pickled soy sauce Wasabi

⑤【Root】

The long, thin roots which grow from the bottom of the rhizome spread themselves deep beneath the soil to absorb minerals and oxygen. The white-coloured roots are  washed before consuming.  It is simply piquant and does not have any other distinct flavour.
<Recommendation>
Wasabi Seaweed Paste


How to handle and preserve Wasabi

■ Preparing fresh Wasabi Rhizome

Scrub and rinse the surface of the rhizome using a brush under cold running water. As the jagged parts of the surface are traces of the nodes, it is rich in its natural piquant compound. Therefore, it is not recommended to peel the skin. Nip the stems from the crown as shown in the image and trim the strings away using a knife.
わさびの茎をむしるイラスト

■ Different graters bring out different flavours

To obtain a smooth flavourful Wasabi paste, a grater with fine teeth is essential. The flavour and texture of the Wasabi paste varies depending on how fine the teeth of the grater are even when the same material is used. The traditional shark skin grater is said to produce the best paste as it brings out the smooth, airy and thick flavour of Wasabi.
 

■ Recommended grating method

The Wasabi’s natural piquant and lush flavour is released only after it is grated and the cells have been damaged.Grate the Wasabi in a circular motion without applying too much pressure onto the grater.
As the paste loses its flavour within 15minutes of grating, only grate the amount you require.
わさびをおろすイラスト
 

■ Effect of temperature on flavor

As the Wasabi’s flavour compound evaporates rapidly at room temperature, the paste gradually loses its scent and flavour 5-10 minutes after it is grated. Consume the grated Wasabi paste as soon as possible or keep it at a cool temperature to enjoy fresh Wasabi.
 

■ How to preserve the Wasabi

Remove any moisture on the surface, wrap the Wasabi in a dampened kitchen towel or newspaper, wrap it in a cling wrap or plastic bag and store it in the refrigerator. Consume the Wasabi before it gets soft and bendable. The discolored black parts are due to loss of moisture and can still be eaten but it is recommended to peel off the parts.
* Please do not freeze it.
キッチンペーパーに水を吹きかけるイラスト

 

Illust caption
・Wrap the Wasabi in a dampened kitchen towel or newspaper.
・Secure with cling wrap or place it in a plastic bag.

Frontier Nichihara Co.,Ltd. 

1997-8 Ikemura, Tsuwano Town, Kanoashi District, Shimane Prefecture 699-5216 JAPAN
Tel:+81(0)856・74・1725 Fax:+81(0)856・74・1846