About
Traditional tatamiishi-style wasabi cultivation fields in Ikadaba, Izu City, showcasing the terraced stone-layered growing method. Photo: Batholith/Wikimedia Commons (Public Domain)
Wasabi-based cuisine in the Izu Peninsula, particularly in the Shuzenji area, represents a unique culinary heritage spanning over 400 years. Izu is the birthplace of premium wasabi cultivation in Japan and holds the distinction of being ranked first in the country for both wasabi production volume and sales. π
November is an excellent time to experience this cuisine. Wasabi is cultivated and harvested year-round in Izu thanks to the stable temperature of spring water used in the tatamiishi fields. Fresh wasabi and all related culinary experiences are readily available in November. π
Cultural Significance: 400 Years of Wasabi Heritage
Historical Origins
Wasabi cultivation in Shizuoka Prefecture originated approximately 400 years ago during the Keicho era (1596-1615) in the Aoi district of Shizuoka City. The tradition spread to the Izu region in 1744 when Kanshiro Itagaki, the mountain lord of Yugashima, Amagi, received wasabi seedlings as a gift and began cultivation in the Amagi Mountains. π
In 2018, Traditional Wasabi Cultivation in Shizuoka was certified as a Globally Important Agricultural Heritage System (GIAHS) by the Food and Agriculture Organization of the United Nations. This prestigious designation recognizes the sustainable, harmonious relationship between wasabi farming and the natural environment that has been maintained for centuries. π
The Tatamiishi Method: Engineering Excellence
The exceptional quality of Izu wasabi stems from the ingenious tatamiishi (stone mat) cultivation method, developed by a stonemason in the Izu region around 1892. This technique revolutionized wasabi farming and subsequently spread throughout Japan. π
How the tatamiishi system works:
- Wasabi fields are constructed with a deep foundation filled with layered stones of gradually decreasing size - large stones at the base, followed by pebbles, and fine sand for surface soil
- The larger rocks at the base create a subterranean drainage system with spaces between them
- Toward the top, rocks become progressively smaller, creating a stable but highly permeable surface
- Constant flow of clear mountain spring water filters through the stone layers, removing impurities while maintaining a stable temperature (around 13-15Β°C year-round)
- This system supplies continuous oxygen and nutrients to the plants while creating natural disease resistance π
This sustainable cultivation method requires no artificial fertilizers or pesticides, creating wasabi with a cleaner, more complex aromatic flavor, crisp texture, and characteristic sweetness that follows the initial sharp heat. π
The Authentic Wasabi Experience
Unlike the common imitation wasabi paste made from horseradish, mustard powder, and green food coloring (which typically contains only 1-3% real wasabi), freshly grated hon-wasabi (true wasabi) from Izu offers a completely different culinary experience. π
Fresh wasabi delivers:
- Bright, herbaceous flavor with signature pungency that stimulates nasal passages rather than burning the tongue
- Heat that dissipates quickly, leaving a subtle sweet aftertaste
- Complex aromatic compounds that are released when grated, enhancing rather than overpowering delicate flavors
- Flavor compounds that begin fading within minutes of grating, making fresh preparation essential π
Traditional & Modern Wasabi Dishes
Signature Dishes of Izu
Wasabi-don (γγγ³δΈΌ) The quintessential Izu specialty - steaming hot rice topped with freshly grated wasabi, bonito flakes (katsuobushi), nori seaweed, and a drizzle of soy sauce. The heat of the rice releases the wasabi's aromatic compounds for maximum flavor. Many restaurants offer the interactive experience of grating your own wasabi at the table. π
Amago Zuke-don A local specialty featuring marinated raw amago (red-spotted masu trout, a river fish native to the region) served over rice, perfectly complemented by fresh wasabi. This dish showcases the pairing of local freshwater fish with Izu's premium wasabi. π
Wasabi Soba Cold or hot soba noodles served with a generous portion of freshly grated wasabi to be mixed into the dipping sauce or broth, allowing diners to control the intensity of the wasabi flavor.
Wasabi-leaf Tempura The heart-shaped leaves of the wasabi plant are edible and often served as light, crispy tempura with their own subtle peppery flavor.
Wasabi Pickles (Wasabi-zuke) Chopped wasabi stems and roots pickled in sake lees (sake kasu), creating a traditional preserve with sharp, complex flavors that intensify over time.
Modern Innovations
Wasabi Soft-Serve Ice Cream The most famous modern wasabi creation - creamy vanilla soft-serve ice cream topped with freshly grated wasabi. The combination of sweet creaminess cut by the fresh, pungent kick of wasabi creates a surprisingly delicious and refreshing taste experience. Available at multiple locations throughout Shuzenji. π
Wasabi Beverages The Shuzenji area even offers alcoholic wasabi beverages for adventurous visitors. π
Visiting Information
Primary Wasabi Cuisine Locations in Shuzenji
Amago Chaya Shuzenji Branch
- Address: 3451-40 Shuzenji, Izu, Shizuoka 410-2416 (near Shuzenji temple in the heart of Shuzenji onsen town) π
- Hours: 11:00-18:30 (last order 18:30); Closed Wednesdays (open during tourist season)
- Budget: Β₯1,000-Β₯1,999 per meal
- Menu: Kabayaki set meal (Β₯1,500), Benihime amago no dukedon (most popular), Wasabi bowl (grate your own), Amago sashimi, tempura bowl, burger with wasabi, Handmade soba noodles
- Payment: Credit cards accepted (VISA, MasterCard, JCB, UnionPay, DISCOVER, Diners Club), electronic payments (PayPay, Rakuten Pay, Mail Pay, d Pay, auPAY)
- Languages: English menu available π
CafΓ© Hirono (γ«γγ§εΌδΉ)
- Location: Center of town on the Katsura River near the historic Tokko-no-Yu outdoor foot bath
- Specialty: Wasabi soft-serve ice cream with freshly grated wasabi
- Service: Take-out and eat-in options available π
Wasabi no Omiya Honten
- Location: Jizodo, Izu City, approximately 25 minutes' drive from Shuzenji Station
- Features: Extensive traditional Japanese gardens with wasabi fields
- Cooking Classes: Year-round except December (when mountain snow arrives)
- Experience: Wasabi-zuke (wasabi pickle paste) making workshop
- Languages: Written English instructions available, classes conducted in Japanese π
- Phone: +81-558-832636 π
Wasabi Field Viewing
Ikadaba Wasabi Fields
- Address: Ikadaba, Izu, Shizuoka 410-2516
- Size: 14.7 hectares comprising around 1,500 individual paddies - the largest wasabi cultivation area in Japan
- Elevation: 350 meters above sea level
- Access: Requires private transport via narrow, winding mountain roads
- Note: Fields are working farms - organized tours with permission recommended for close viewing π
Izu Wasabi Visitor Center
- Opened: April 2024
- Admission: Free
- Features: History of wasabi cultivation, VR images of wasabi fields, wasabi tasting experience π
The Wasabi Culinary Experience
Interactive Wasabi Grating
Many restaurants in Shuzenji bring the entire wasabi root and a traditional sharkskin grater (oroshigane) to your table, providing a hands-on cultural experience. Grate the wasabi in a circular motion to break down plant cells and release maximum aroma and flavor. π
Wasabi Ice Cream Tasting
Experience the surprisingly delicious combination of creamy vanilla ice cream and fresh wasabi's pungent kick at multiple locations throughout town. Watch as the wasabi is grated fresh to order right before your eyes.
Wasabi Don Creation
Order wasabi-don and experience the traditional way of enjoying fresh wasabi - the simple combination of hot rice, bonito flakes, and freshly grated wasabi allows you to truly taste the quality difference.
Educational Experiences
Izu Wasabi Visitor Center Free admission center featuring wasabi cultivation history, VR field experiences, and tasting opportunities. Opened in April 2024 specifically to educate visitors about Izu's wasabi heritage. π
Ikadaba Wasabi Fields Viewing The terraced tatamiishi-style fields create a distinctive and photogenic landscape. At 14.7 hectares with 1,500 individual paddies, these fields represent traditional agricultural heritage in action. Best viewed as part of an organized tour with field access permission. π
Wasabi no Omiya Workshops Participate in wasabi-zuke (pickle) making classes in traditional Japanese garden surroundings. Get close to working wasabi fields while learning traditional preparation methods. π
Practical Visiting Tips
Proper Wasabi Etiquette
Critical Rule: Never Mix Wasabi in Soy Sauce Dissolving wasabi directly in soy sauce (wasabi-joyu) is common practice overseas but is considered poor etiquette in Japan. This dulls the wasabi's delicate aroma and complex flavor profile. π
Correct Method:
- Place a small amount of wasabi directly onto the food (sashimi, tempura, etc.)
- Dip the side of the food with the wasabi lightly into soy sauce
- Allow the flavors to meet in your mouth rather than pre-mixing π
Grating Technique
- Use the traditional sharkskin grater (oroshigane) provided at restaurants
- Grate in a circular motion to break down plant cells and release maximum aroma
- Use wasabi immediately after grating - flavor compounds begin fading within minutes
- Start with small amounts - fresh wasabi's clean heat is stronger than tube paste but more nuanced π
Restaurant Strategy
Timing: Visit Amago Chaya during off-peak hours (early lunch around 11:30 or mid-afternoon) to avoid crowds and ensure leisurely wasabi-grating experience.
Budget: The Β₯1,000-Β₯1,999 price range at most wasabi restaurants offers excellent value for a unique cultural and culinary experience.
Language: English menus are available at major restaurants like Amago Chaya. Wasabi-related dishes are straightforward to order even with limited Japanese.
Reservations: Generally not required for casual lunch restaurants, but consider calling ahead for Wasabi no Omiya cooking classes. π
Must-Try Experiences
- Wasabi-don with self-grating - The quintessential Izu experience that lets you control the intensity
- Wasabi ice cream - Surprisingly delicious and a conversation piece; available at multiple cafes
- Fresh amago fish with wasabi - Experience the traditional pairing of local river fish and fresh wasabi
- Wasabi field viewing - Visit Ikadaba fields or Wasabi no Omiya gardens to see the tatamiishi cultivation method in person
What to Buy
Fresh Wasabi Roots: Available at local shops like Kame-ya, Daikoku-ya, and Iida Wasabi in Shuzenji. Fresh roots can be taken home (check customs regulations) or used immediately at your accommodation.
Wasabi Products: Wasabi-zuke (pickles), wasabi-flavored snacks, and specialty condiments make excellent souvenirs representing Izu's heritage. π
Photography Tips
- Ikadaba wasabi fields offer stunning terraced landscapes perfect for photography
- Wasabi grating at restaurants creates engaging cultural documentation
- The vivid green of fresh wasabi against white rice makes for striking food photography
- Free foot baths near CafΓ© Hirono provide relaxed setting for enjoying wasabi ice cream photos
November Visit Considerations
Excellent Timing: Wasabi cultivation in Izu is a year-round activity thanks to the stable temperature (13-15Β°C) of the spring water used in tatamiishi fields. November is an excellent time to experience fresh wasabi - all restaurants and shops will have full availability of fresh wasabi roots and prepared dishes.
Weather: November in Izu offers comfortable temperatures for exploring the town and outdoor wasabi fields. Mountain areas may be cooler, particularly at Ikadaba fields (350m elevation). π
Harvest Season: While wasabi can be harvested year-round, plants typically take up to three years to reach suitable size. November represents stable mid-autumn harvest conditions with consistent quality.
Crowd Levels: November falls outside peak tourist seasons (cherry blossom season and summer), offering a more relaxed experience at restaurants and wasabi farms. Weekdays will be particularly quiet.
Special Note: Wasabi no Omiya cooking classes operate year-round except December, making November an ideal time to participate in hands-on experiences. π
Nearby Attractions
In Shuzenji Town Center:
- Shuzenji Temple - Historic temple in the heart of onsen town, walking distance from wasabi restaurants
- Tokko-no-Yu - Historic outdoor foot bath along Katsura River near CafΓ© Hirono
- Shuzenji Onsen - Traditional hot spring town atmosphere with multiple public baths
- Bamboo Forest Path - Scenic walking path complementing the natural theme of wasabi cultivation π
Broader Izu Area:
- Joren Waterfall - Scenic waterfall with wasabi farm and shop at the base, wasabi ice cream available at nearby convenience store
- Roadside Station Amagigoe - Recommended stop for wasabi ice cream and local products
- Tea Plantations - Shizuoka Prefecture is Japan's largest tea producer; plantations complement the agricultural heritage theme π
Integration with Other Izu Experiences
Complementary Experiences:
- Kawazu: Wasabi-en Kadoya offers wasabi-don for Β₯550, extending the wasabi cuisine experience beyond Shuzenji
- Agricultural Heritage Theme: Connects with broader Shizuoka agricultural traditions including tea cultivation and mountain farming
- Onsen Culture: Wasabi dining pairs naturally with traditional onsen (hot spring) experiences throughout Izu
- Local Fish: Amago trout and other river fish represent the clean mountain water environment that also supports wasabi cultivation π
Important Notes
UNESCO Heritage Status
Traditional Wasabi Cultivation in Shizuoka was designated as a Globally Important Agricultural Heritage System (GIAHS) by the Food and Agriculture Organization of the United Nations in 2018. This prestigious status places Izu's wasabi farming alongside other world-recognized agricultural heritage sites. π
Authenticity Matters
Most "wasabi" served worldwide is imitation paste made from horseradish and food coloring. Izu offers the authentic experience of hon-wasabi (true wasabi) in its birthplace, making this a unique culinary destination that cannot be replicated elsewhere. π
Sustainable Agriculture
The tatamiishi cultivation method requires no artificial fertilizers or pesticides, representing a centuries-old model of sustainable agriculture in harmony with natural water systems. This connects the culinary experience to broader environmental consciousness. π
Working Farms
Ikadaba wasabi fields and other cultivation areas are active working farms. Always seek permission and join organized tours for close field access. Viewing from designated areas and roads is acceptable without permission. π
Fresh Wasabi Preparation
Fresh wasabi loses its flavor compounds within 15-20 minutes of grating. This is why restaurants grate wasabi to order and why the hands-on experience is emphasized - it ensures you taste wasabi at peak freshness and understand why the timing matters. π
Location: View on Google Maps
Source: attractions/izu-peninsula/wasabi-based-cuisine.md