Wasabi, a plant indigenous to Japan, is among the many special local products in Izu Peninsula ever since its cultivation started in the Amagi area in 1744. Today, Izu Peninsula with 336 wasabi farmers accounts for approximately 80 percent of the total production of wasabi in Japan.
Not only for sushi and sashimi, but wasabi is now a popular condiment for steake, dressing for salads, and even for sweets such as ice-cream. The flavour and aroma of wasabi change depending on the material of the grater (shark skin, metal, or ceramic). Why don't you jump on a shinkansen from Tokyo less than hour to come and find out how fresh wasabi tastes like?