BRINGING WASABI BACK TO IT ROOTS

KINJIRUSHI BRINGS AUTHENTIC WASABI, STRICTLY CONTROLLED FROM HARVEST TO END-PRODUCT TO NEW MARKETS THROUGH ITS INNOVATION-LED GROWING AND PROCESSING TECHNIQUES.

- By Daniel de Bomford, Bernard Thompson and Sasha Lauture

Many might say that wasabi is spicy, more accurately the heat is volatile and gone in a flash from the tongue, through the sinus passages. Beneath that sensation is an earthy vegetal note, tinged with a sweetness that complements the heat. Authentic wasabi is difficult to find on shelves especially outside of Japan because of its unique qualities and is a delicate plant that is difficult to cultivate. KINJIRUSHI Wasabi Co., Ltd. are making authentic wasabi more accessible through a combination of technological, partnership and agricultural strategies. "Wasabi is a fresh vegetable," Company President Ryoichi Ishikawa says, "The wasabi commonly seen in tubes is made for room temperature storage, and the flavor and aroma of wasabi are reproduced with additives."