— The first planting was completed at the end of last month with unique cultivation methods and varieties that capture market needs, in pursuit of wasabi’s authentic “flavor” and “cultural value.”
The first planting was completed
Background and Purpose
Wasabi, a symbol of Japanese food culture, has seen its domestic supply volume decrease by approximately half over the past 20 years. This decline is attributed to factors such as the impact of climate change, including rising water temperatures, and a shortage of successors to carry on the farming tradition.
At NBI, we have established a trial farm in the Keihoku area of Kyoto City to develop a next-generation cultivation system. Our goal is to create a sustainable and innovative agricultural model by fusing our proprietary soil-free cultivation technology (Fogponics) with the wisdom of traditional farming that leverages the natural environment.
Our Approach
Our cultivation system allows for precise, data-driven control over environmental factors such as light, temperature, and nutrients, enabling stable, year-round production of high-quality wasabi. By managing the cultivation environment meticulously, we can maximize wasabi’s inherent potential, achieving an ideal balance of its characteristic pungent spiciness and subtle sweetness.
Future Outlook
Through the cultivation trials at this farm, we aim to establish a system that is not susceptible to environmental changes. Furthermore, we will actively work on developing new processed products and creating new sales channels, looking ahead to domestic and international market expansion.
This first planting is a significant step towards the future of wasabi. We will continue to take on challenges to deliver the true appeal of wasabi to as many people as possible.
A Comment from the Founder
Today, for the first time, our philosophy has left the soil and put down roots in pristine water and mist. Having completed the first planting at our NBI Kyoto trial farm, I now feel a sense of quiet excitement and great responsibility.
Each seedling before me is not just a wasabi plant. It is the very “seed of possibility,” into which we have poured all of Kyoto’s natural blessings and all of our technical data.
Our challenge begins now, from this very place: to move beyond the conventions of traditional cultivation, to maximize the inherent value of wasabi, and to propose new culinary choices to society.
I believe that this small step will grow into a great one that enriches Japanese agriculture and, eventually, the dining tables of the world. Please look forward to the future that NBI wasabi is cultivating.
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