Culinary Experience - SAVOR JAPAN

Izu Region’s Water Wasabi

The water wasabi cultivation areas in the Izu region spread along the streams of the Amagi mountain range, with its highest peak at Mount Amagi standing at 1,406 meters. The water in this region is derived from rainwater that has percolated through layers of pumice and quartz andesite, volcanic deposits that provide an optimal balance of water volume, temperature, and nutrients for wasabi cultivation. The traditional farming method known as “tatami-ishi style wasabi fields,” which started in the Meiji era, has been recognized as a Globally Important Agricultural Heritage System. As the largest producer in Shizuoka Prefecture, the region consistently wins awards such as the Minister of Agriculture, Forestry and Fisheries Prize and the Director-General of the Forestry Agency Prize, ensuring its status as one of the top-quality producers in Japan. The wasabi from this region is distributed almost nationwide, including the Kanto, Chubu, and Kansai regions, and is renowned for its high profile and esteemed by chefs for its exceptional quality.

Nishiura Mikan Jutaro

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The Nishiura mikan, representing the eastern part of Shizuoka Prefecture, is cultivated in the Nishiura, Uchiura, and Shizuura areas of Numazu City. Among them, “Jutaro Unshu” was discovered by Mr. Jutaro Yamada in Nishiura, Numazu City, in 1975 as a bud mutation of “Aoshima Unshu.” Jutaro mikan are harvested in December and then stored for about two months, which increases their sugar content and flavor, and they are shipped to markets from February to March. Jutaro mikan have gained additional fame for appearing in the popular anime “Love Live! Sunshine!!” and are also shipped in limited quantities in original design cardboard boxes featuring the main character Chika Takami.

Tea

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“Obuchi Sasaba” is a tea plantation located in the Obuchi district of Fuji City, at the southern foot of Mount Fuji in Shizuoka Prefecture. Surrounded by forests and maintaining its traditional landscape, this scenic location has been featured in photographs used by the Shizuoka Prefectural Governor’s Office, Fuji Shizuoka Airport, JR Central’s promotional materials for Shizuoka Prefecture, and commercials for major beverage manufacturers, making it a scenic spot that represents Japan’s iconic Mount Fuji and tea fields. The tea from Fuji benefits from a warm climate, terrain, and soil suitable for tea cultivation. The tea grown in this favorable environment is of high quality in both taste and aroma, earning high acclaim from consumers.

Log-Grown Shiitake Mushrooms

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In Izu City, high-quality shiitake mushrooms have traditionally been produced through log cultivation. Log-grown shiitake mushrooms are thick and rich in flavor and aroma, with dried shiitake mushrooms consistently winning awards at national evaluation contests. There is also a record stating that the artificial cultivation of log-grown shiitake mushrooms was first conducted in Japan by Seisuke Ishiwata in the Monnohara area (now the Yugashima district of Izu City) in the first year of the Kanpo era. To ensure safety and trust, these mushrooms are named “Seisuke Shiitake” after Seisuke Ishiwata, and the highest quality mushrooms are branded as “Seisuke Donko.”

Rainbow Trout

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In Fujinomiya City, where the spring water from Mount Fuji is abundant, rainbow trout farming is thriving, and the city boasts the highest production volume in Japan. In 2009, rainbow trout was designated as the “city fish,” becoming an important resource for Fujinomiya City. Among the diverse and high-quality agricultural, forestry, and fishery products of Shizuoka Prefecture, the “Premium Rainbow Trout Akafuji” rainbow trout, which has been certified under the “Shizuoka Food Selection” standards that recognize products with value and features worthy of pride both nationally and internationally, is produced as a large brand-name trout by the Fuji Trout Fisheries Cooperative Association. These fish are grown over two to three years without spawning until they reach a body weight of over 2 kg, resulting in a superior taste that has earned high acclaim.

Izu Wasabi Visitor Center

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The Izu Wasabi Visitor Center is a facility established to disseminate various information about Izu wasabi and to facilitate interaction with the local community. The center clearly communicates the history of wasabi cultivation in Izu, the reasons for producing high-quality wasabi, and the key points of the “Traditional Cultivation of Shizuoka Water Wasabi” recognized as a Globally Important Agricultural Heritage System, using videos and graphic panels. It also provides information on the rules and precautions for visiting the wasabi fields. Since the wasabi fields do not have toilets or waste disposal facilities and are not fully equipped for tourism, visitors are asked to be considerate. Additionally, the center is considering offering taste comparison experiences for those who have never tried fresh wasabi or who want to experience the difference between it and the wasabi paste commonly used. Please come and experience the authentic aroma, color, and refreshing spiciness of real fresh wasabi.

Omuroyama (Mount Omuro)

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Mount Omuro, with its distinctive silhouette resembling an inverted bowl, can be reached by a lift that offers a refreshing aerial stroll to the summit. Visitors can enjoy a spectacular view of Mount Fuji, the Izu Seven Islands, and the Sagami Bay while walking around the approximately 1km crater rim. On clear days, the spot for taking photos with Mount Fuji in the background is especially popular! Inside the crater, there is the Omuroyama Sengen Shrine, dedicated to the gods of safe childbirth and matchmaking, as well as facilities for archery. Every year on the second Sunday of February, the traditional “Yamayaki” event is held, where the entire mountain is set ablaze, attracting many tourists.

Obuchi Sasaba Tea Plantation

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“Obuchi Sasaba” is a tea plantation located at the southern foot of Mount Fuji in the Obuchi district of Fuji City, Shizuoka Prefecture. This place is secluded, surrounded by forests and free from nearby houses, utility poles, and other man-made structures. It maintains its traditional landscape, and photographs of the scenery are used in various places such as the Shizuoka Prefectural Governor’s Office, Fuji Shizuoka Airport, and JR Central’s promotions for Shizuoka Prefecture, making it a scenic spot that represents the iconic Mount Fuji and tea fields of Japan. As depicted in one of the Thirty-six Views of Mount Fuji by the famous ukiyo-e artist Katsushika Hokusai, titled “Suruga Katakura Tea Gardens and Fuji,” the southern foot of Mount Fuji has been a region famous for tea cultivation since the Edo period. Although Hokusai did not reach Sasaba, the scenery here remains virtually unchanged from that time.

Shio Katsuo (Salted Bonito)

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Also known as “Shogatsu Uo” (New Year’s Fish), Shio Katsuo is a traditional preserved food offered on the New Year’s shrine altar as part of the festivities. It is made in Tagokura, Nishi Izu Town, based on the ancient and simple method of fish salting, which is also the origin of dried fish. While salted bonito used to be produced throughout Japan, it is now only made in the Tagokura area of Nishi Izu Town. The production of Shio Katsuo begins in early winter; fresh bonito is gutted, then immersed whole in salt for about two weeks, and subsequently exposed to the unique westerly winds of Nishi Izu during winter for about three weeks to dehydrate and mature. It is characteristically salty and offers a delicious umami flavor that becomes addictive even in small amounts.

Splendid Alfonsino (Kinmedai)

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The splendid alfonsino, a bright red fish representative of the Izu region, gets its name from its large, golden eyes that shine brightly, allowing it to search for food even in the deep sea. The “Ji-kinme,” caught in day-fishing operations, is primarily landed at the ports of Ito, Inatori, and Shimoda. This is due to the presence of rich fishing grounds around Izu, and the ability to land the fish on the same day they are caught ensures their high freshness, making them suitable for sashimi. “Suzaki’s Day-Returned Kinmedai” and “Inatori Kinme” have been certified by the Shizuoka Food Selection, and “Inatori Kinme” is also registered as a regional collective trademark.