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In Japan, wasabi, Japanese mustard, is a plant that must be grown for more than a year before consumption.
In Japan, wasabi, this green paste with an explosive taste, is a must with sushi. The largest wasabi farm in the country is located in Nagano. This plant grows in water. It must be protected from the cold with tarpaulins. Wasabi takes a year and a half to grow. “It’s the quality and the temperature of the water that are important. It must be between 13 and 14°C”explain Hideyuki Teyuka, who supervises the production of the Daio Wasabi firm.
Wasabi leaves served as a salad
Wasabi cultivation is done the old-fashioned way in this authentic farm that tourists can visit. In a Japanese restaurant visited by France Télévisions, the chef uses the purest roots. They are peeled, grated and seasoned. “In contact with air, it can lose its freshness and its pungent and piercing taste. We don’t want a bland taste”assure Norifumi Horasawa, cook. The leaves of the plant will be served in salads, and the grated root on sushi or meat.
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