東京都·特産品
Okutama Wasabi
When grated, a sharp aroma pierces the nose, followed by a subtle sweetness. Okutama Wasabi is a specialty product nurtured by the cold, clear waters of mountain streams. The history of its cultivation is ancient; it is said that during the Bunka and Bunsei eras of the Edo period, it was already being actively produced in various valleys and even presented to the Shogunate. It takes approximately two years from planting to harvest. Only when the design of the wasabi fields, water levels, flow velocity, and soil preparation are all perfectly aligned can thick, viscous, high-quality wasabi be produced. A unique pungency nurtured by the clear streams of the Tama River and the cool climate. When served with soba, its aroma is further enhanced. As wasabi-zuke (pickled wasabi), it is also a perfect accompaniment to rice.
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