15 Aug 2018 in Food Culture
Chances are you’ve never tasted real wasabi. Discover the truth about Japan’s celebrated condiment!
The wasabi plant, Wasabia japonica, is native to Japan and grows in cool, wet and shady environments such as the banks of mountain streams.
To cultivate it on a farm, you need to recreate its native habitat – which means growing the plants in terraced fields, so that cold water can pass over without drenching them. Plenty of shade is also a must.
One of Japan’s biggest wasabi farms is the Daio Wasabi Farm in Azumino, where snowmelt from the Japanese Alps provides water that’s cold and pure enough for prime wasabi.
From Hoshino Resorts KAI Matsumoto, it’s just a half-hour drive, and you’re free to wander trails through the fields or take a tour on a clear-bottom boat.
Like to try real wasabi yourself? At Hoshino Resorts KAI Alps, your sashimi dish comes with fresh wasabi stem and a shark skin grater. Simply grate the wasabi in a circular motion to form a green paste. This is real wasabi!
Its spiciness is complex and subtle. And unlike “fake wasabi”, it accentuates rather than overpowers the fresh flavours of raw fish!