The mountain valleys of the Izu Peninsula are one of Japan’s premier wasabi-growing regions, the plant cultivated in terraced stone beds through which cold, pure spring water flows constantly, a traditional method recognised as a Globally Important Agricultural Heritage System. Real fresh wasabi, grated to order from the root, is aromatic and gently sweet, a world away from the fiery horseradish paste most people know, and valley farms and roadside shops offer tastings, freshly grated wasabi over rice, and the region’s beloved novelty: wasabi ice cream.
🗓️ At a Glance
| Location | Izu Peninsula valleys, Shizuoka |
| Hours | Farm shops daytime |
| Admission | Free to browse; tastings and meals vary |
| Time needed | 1–1.5 hours |
| Best time | Year-round; the spring water keeps beds green in all seasons |
What to See
- Terraced wasabi beds fed by constantly flowing spring water.
- Fresh wasabi grated to order, aromatic and gently sweet.
- Wasabi-don, freshly grated wasabi over rice, at valley shops.
- The famous wasabi ice cream for the brave and curious.
Combine Your Visit
- Combine with Shuzenji Onsen in central Izu.
- Pair with Okuno-in Cedar Forest for a green interior day.
- Read our Shizuoka overview .
Getting There
- By car: the practical way to reach valley farms and roadside shops.
- By bus: limited services reach some wasabi valleys from Shuzenji.
Tips
Try wasabi the local way: grated fresh over plain rice with a little soy and bonito, which shows off its aroma and sweetness rather than pure heat, and grate just before eating as the flavour fades within minutes. A whole fresh root travels reasonably well and makes a memorable souvenir if you can keep it cool.
