In the midst of snow flurries, the harvest of wasabi, which has been carefully cultivated for two years, began.

Organic horseradish comes from the process of seed removal.

Seeds are collected from the flower buds of the parent plant, which has been grown without the use of pesticides.

The cultivation of Japanese horseradish requires a more detailed control of water, temperature and sunlight than other crops.

After the roots have grown, the plants are ready for planting.

We monitor it to make sure it grows well.

We also check the soil temperature and the temperature in the greenhouse before transferring the plants to the field, waiting for the best time.

When the large leaves have grown, thin them out, checking each one for disease and insect damage.

Summer: a challenging time for Wasabi.

Wasabi is sensitive to high temperatures and usually cannot survive the summer in greenhouses.

It is necessary to control the temperature every day to avoid high temperatures even in summer, using shade nets and cooling systems. Organic farming does not allow the use of pesticides. It is also important to make sure that the wasabi, whose immune system has been weakened by the heat, is not affected by diseases or pests.

Preparing for the harvest.

After a hard summer, the seedlings sprout many small shoots, which we thin out to make each leaf large and beautiful.
In March, the flowers bloom again and the harvest lasts until May.