Izu Wasabi Farm Tour and Wasabi-zuke Making

Wasabi no Omiya has operated its wasabi farm tour in the Amagi foothills near Shuzenji, Izu City, for several years, drawing on the region's centuries-old reputation as the birthplace of cultivated wasabi in the nearby Utogi and Amagi valleys. The 1.5 to 2 hour tour begins with a guided walk through terraced wasabi fields called sawa-wasabida, fed continuously by natural spring water that keeps the plants at a near-constant temperature year-round, allowing harvesting in every season. A farm guide explains the history of Japanese wasabi cultivation, including the Utogi origin story often credited with the crop's 400-year history in the Izu region, before demonstrating how mature wasabi rhizomes are harvested by hand from the gravel beds. The second half of the visit is a hands-on workshop in which participants make their own wasabi-zuke, a lightly fermented wasabi pickle made from the stems and leaves, followed by a tasting of the finished pickle alongside fresh-grated wasabi root. The price includes field access, the harvesting demonstration, workshop materials and both tastings; it does not include additional wasabi products purchased at the farm shop or transport to the Shuzenji area. Group sizes are kept small, guiding is in Japanese with some English signage and simplified English explanations available on request, and the pace is relaxed with minimal walking on mostly flat or gently terraced paths, making it accessible to most visitors including families with children. Because the workshop involves fresh horseradish-family produce, participants with mustard or horseradish sensitivities should mention this before the wasabi-zuke session so the guide can adjust the tasting portions. Since the fields are irrigated by spring water rather than rainfall, the tour runs in most weather conditions, though heavy rain can make the terraced paths slippery and may shorten the outdoor walking portion.