The pungent root that is wasabi is one that divides many people. Haters often demand sushi chefs leave it out of their dishes for a number of reasons such as fear of it getting up their noses, making their eyes water and of course the slightly burning taste! In contrast, those who don’t mind it can often enjoy it in many different forms these days whether it be wasabi-flavoured crisps, Kit-Kats or ice-creams.
As someone who came up with the idea of wasabi on toast a few years back, I am of course no stranger to the spicy green stuff and so when my father-in-law mentioned a family day trip to Kameya Jien Wasabizawa in Izu city, I was keen to go and see what concoctions they had come up with. On the back of our family trip down to the tip of the Izu Peninsula it was another early start in order to beat the Golden Week traffic and we were at Japan’s number one wasabi growing region at about 9am.
Izu city has a longstanding history of Continue reading






















