Wasabi - SAVOR JAPAN

Nishiura Mikan Jutaro

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

“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

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

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 “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.

Obuchi Sasaba Tea Plantation

“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)

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)

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.

Omuroyama (Mount Omuro)

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.

Fujisan Hongu Sengen Taisha (Fujisan Hongu Sengen Grand Shrine)

At Fujisan Hongu Sengen Taisha in Fujinomiya City, many traditional festivals have been passed down through the ages. The “Fujisan Omiya no Shinji-cho” from 1577 lists 65 different festivals, and the main ones are still observed today. The Otaue Matsuri (Rice Planting Festival) is a celebration expressing gratitude for the spring water gushing from Mount Fuji and praying for a bountiful harvest of grains. The festival features the ancient and graceful Otaue Shinji ritual and the planting dance performed by young female rice planters.

Izu City “Wasabi Fields”

The Amagi mountain range in Izu City is one of Japan’s most precipitous areas, with annual rainfall between 3,000 and 4,000 millimeters. This abundant rainfall feeds the springs that nurture Izu’s water wasabi. The beautiful landscape of the tatami-ishi style wasabi fields in this region, its rich ecosystem, and the skillful cultivation techniques have been recognized as a Globally Important Agricultural Heritage System under the title “Traditional Cultivation of Shizuoka Water Wasabi.” This area boasts the largest cultivation area for water wasabi in Japan, with a history of over 250 years in wasabi farming. Please adhere to the rules when visiting the wasabi fields.