Wasabi

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Local Specialties Wasabi

The nature-rich Okutama area is also known for good-quality natural water. Okutama wasabi is grown in this local pure spring water, whose temperature stays about the same throughout a year. Wasabi farming has been continued since the Ashikaga (Muromachi) period and the Okutama is known as one of three major wasabi-producing areas in Japan along with Shizuoka and Yamanashi. While it takes at least a year and a half to harvest, Okutama wasabi is known for its strong aroma and thickness.

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