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Wasabi is one of the most distinctive condiments in Japanese cuisine today, particularly for sushi and sashimi. But how did we get here? The journey of this pungent green root, also known as Japanese horseradish, spans over a millennium of culinary and cultural history. The story of wasabi in Japan begins in the Asuka period (538-710 AD), when it was first recognized not just for its unique flavor but also for its medicinal properties. Growing naturally in cool, clear mountain streams, wasabi was initially foraged before cultivation methods were developed. The plant's scientific name, Wasabia japonica, reflects its Japanese origins. A pivotal moment in wasabi's history occurred during the Keicho era (1596-1615), when villagers from Izu presented the plant to Tokugawa Ieyasu, the first shogun of the Tokugawa shogunate. Ieyasu was so impressed by wasabi's flavor and the resemblance of its leaves to his family crest that he declared its cultivation methods a closely guarded secret. During the Edo period (1603-1868), wasabi's popularity soared, particularly as an accompaniment to raw fish in sushi. Its antibacterial properties made it invaluable in an era before refrigeration, helping to prevent food poisoning and allowing the flourishing of Japan's raw fish culinary traditions. By the Meiji era (1868-1912), wasabi cultivation had spread to other regions of Japan, such as Shizuoka Prefecture, which remains famous for its wasabi to this day. For those interested in experiencing wasabi's history firsthand, the Daio Wasabi Farm in Azumino, Nagano Prefecture, is a must-visit destination. This farm, established in 1915, offers visitors a chance to see traditional wasabi cultivation methods and even taste wasabi-flavored ice cream while exploring the picturesque wasabi fields.

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Well damn...

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You don't owe anyone an explanation 👇

If they can't accept it, it's their problem 🤔

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