Fresh Premium Wasabi from Azumino (Nagano)

Fresh Premium Wasabi from Azumino (Nagano)

Azumino region, in the west of Nagano Prefecture, located at the foot of the Japanese Alps, is famous for its streams and rivers that flow directly from the melting snow.
Groundwater, very pure and rich in minerals, is the delight of wasabi farms.

Our grower uses the "Hirachi siki" method of cultivation: soil is dug until it reaches the sandy layers.
Then furrows are made in order to bring up the groundwater with a temperature of 14°C.

Azumino wasabi roots will then be harvested after 18 months.
Cultures are then protected by greenhouses in winter. Indeed, plains are located at 600 meters of altitude and winter temperatures go down to -10°C.
Water issuing from the melting snow gives all its aroma to this premium wasabi, characterized by its sweetness, its softness and its pugnacity.

How to enjoy our fresh wasabi :
. Wash the wasabi with water and scrub with a small brush.
. Do not peel the wasabi skin because the pungency of wasabi is just under the skin. By leaving the skin on, you improve the taste (spiciness, bitterness, sweetness).
. On how to grate wasabi: don't press hard on the root (you have to relax your shoulders), as if you were drawing a circle on the grater.
It is said that you should grate the wasabi while laughing.
. The pungency of the wasabi lasts for a maximum of 10 to 15 minutes after grating.
If you want to use it as an accompaniment to a hot dish, put the wasabi in a cold container.