Izu grows 70% of the wasabi of Shizuoka, Japan's leading producer.
The traditional cultivation of water wasabi on terraces fed by mountain springs, with hardly any fertiliser, was recognised by the FAO in 2018 as a Globally Important Agricultural Heritage System (世界農業遺産). At ‘Michi-no-eki Amagi-goe’ you can see the fields, pick fresh wasabi if you book, and buy the root freshly cut.
The district of Izu-shi alone accounts for about 70% of the area under wasabi cultivation in Shizuoka Prefecture, which is in turn the country's leading producer by quantity and value of the fresh rhizome. The method, handed down for generations in the valleys of the Amagi mountains, uses spring water channelled onto stone terraces.
ℹ️ The wasabi sales area is open 8:30–17:00 (16:30 from late October to late February). The rest of the michi-no-eki keeps its own hours. On National Route 414, on the north side of the Amagi Pass.
🚉 湯ヶ島新田上 · 7 min walk
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