A movie of hitting the grower of a rare 'this wasabi' with a value of several tens of thousands of yen per kg is now available
If you like sushi and soba, you should have many chances to eat ' wasabi ', but in fact, most of the commonly consumed cooked wasabi and powdered wasabi were made from a plant called
The Truth About Wasabi
In the mountains of Izu where rich nature spreads ...
Farms to grow this sweet potato are expanding.
From the ground there were stems with leaves.
It is walking in the wawasabi which spreads in steps ...
Mr. Shigeo Iida of this Wasabi farmer. The 75-year-old Mr. Iida has been 53 years since he inherited the family's horseradish cultivation.
The harvested wasabi was lightly dampened with water ...
It will be piled up gently. Mr. Iida is the eighth generation of this Wasabi farmer.
This wasabi cultivation can not be done anywhere, but it requires clean water and appropriate soil.
Because farming is difficult, income as a farmer is relatively high.
Iida-san is looking closely at the harvested wasabi.
Most of the horseradish in the world are alternatives using horseradish ...
The wasabi has a taste that comes with a ton and a nose, it is sweet, and it has a characteristic that it comes with a hot taste at the end. According to several studies, Mr. Iida says that this wasabi has a bactericidal and antiallergic effect.
For the cultivation of this wasabi, we will mainly use the seedlings (split root seedlings) obtained by dividing the wasabi without damage after harvest.
Iida-san planting rooted seedlings in wasabi fields. In order to protect the surrounding environment, Wasabi fields do not use pesticides.
The characteristic tatami-style cultivation found in Izu this wasabi cultivation was thought to have been invented by the local present wasabi farmer in 1926 ...
By using a structure lined with stones, it has the function of keeping water clean as a kind of filtration device.
Mr. Iida says that he lost his eldest son Tetsuji in 2018 and says that he is still in great shock.
Tetsushi-san has been performing wasabi cultivation with Iida-san for many years, and it seems that he may remember Tetsuji-san, saying, 'Oh, at that time I applied cement at the time,' as an applause of casual work.
However, Iida-san continues to cultivate wasabi, saying that 'I can not play at all because there is no house.'
Working in the terraced wasabi fields looks quite like even a fine person.
Still, Iida-san is planning to do its best for ten years and twenty years.
Iida says that while growing up while working, she realized that it was supported by many people living in the area.
He now feels that he has a mission of never ending the traditional wasabi cultivation tradition that lasted for 300 and 400 years.
This wasabi will be neatly arranged in the case and will be shipped.
Mr. Iida's grandson, who is the son of Tetsuji-san, now assists with this wasabi cultivation, and Iida is expecting to succeed this wasabi farmer in the near future.
The horseradish grown by Mr. Iida will be shipped to Tokyo and will be sold in the
Fresh Wasabi is traded at a value close to $ 250 per kg (approximately 27,000 yen), making this Wasabi one of the most expensive vegetables in the world.
It was an emotional movie interviewed by this Wasabi farmer.
Related Posts:
