Wasabi farming in Okutama

[thomas]

The Insider with a piece on the Australian journalist-cum-wasabi cultivator David Hulme.

Wasabi is grown in riverbeds.​

Hulme explained that the plants grow best in mountain river valleys, where mineral-rich water feeds and flavors the wasabi. Beyond a constant flow of mineral-rich water, wasabi needs oxygen, shade, and mild temperatures during the lifespan of the plant, which is about 18 months. Every variable of the cultivation process is tracked, Hulme said. During the tour, he measured the water level and jotted down the number, which he'd later add to a massive spreadsheet. [...] He explained that while you eat the root of plants like horseradish and ginger, you eat the stem of wasabi.

And real wasabi isn't really green:

The wasabi paste was definitely green, just not nearly as green as the wasabi I'd encountered in the past. That's because I likely haven't had real wasabi, Hulme said. What's frequently served is a mixture of horseradish, mustard, and green dye. There might be a bit of wasabi powder in the paste, Hulme said, but the majority is horseradish.

I visited Japan and tried fresh wasabi for the first time. It looked and tasted nothing like what I'm used to eating with sushi.

Insider's reporter visited David Hulme, a wasabi grower in Japan. There, she found lush plants with a stem that had a sharp, earthy flavor.

www.insider.com