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KINJIRUSHI by the Numbers

Processed Wasabi Production

Approx.
3,6633,663tons

KINJIRUSHI has three production sites for processed wasabi, located in Hokkaido, Nagoya, and Shizuoka. Today, we distribute our processed wasabi worldwide. At KINJIRUSHI's factories, approximately 3,663 tons of processed wasabi are produced annually.

Ultracold Temperature Processing to Preserve Wasabi's Aroma and Flavor

-196-196°C

The aroma and spiciness of wasabi peak within three to five minutes and remain optimal for consumption for only about 30 minutes, making it an extremely delicate aromatic vegetable. At KINJIRUSHI, we use a unique processing method that grates raw wasabi at -196 °C, preserving its aroma and spiciness.

Annual Supply of High-Quality Seedlings

Approx.
250,000250,000
Seedlings

We produce high-quality wasabi and horseradish seedlings and supply them to contract farmers nationwide. This contributes to securing raw material quality and improving crop yields. KINJIRUSHI aims to support Japan's agricultural industry through a stable supply of superior seedlings.

Number of Registered Trademarks

185185
Trademarks

At KINJIRUSHI, we have acquired numerous trademarks as a testament to our customers' trust. After noticing imitation products with similar names and designs in the market, KINJIRUSHI registered its first trademark, "金" (Kin, or "Gold") in 1925. Since then, we have obtained 185 registered trademarks in Japan and abroad.

KINJIRUSHI's History is the History of Processed Wasabi

19291929
Founded

KINJIRUSHI began in 1929 when its founder, Motoji Kobayashi, opened a produce store at Yanagibashi Central Market in Nagoya. Recognizing the potential of powdered wasabi, which had just started appearing on the market, he focused on its development and production. Nearly 100 years have passed since then. KINJIRUSHI's history closely aligns with the history of processed wasabi.

Countries with Distribution of KINJIRUSHI Products

7070Countries

Since KINJIRUSHI expanded internationally in 1984, we have consistently worked to promote the authentic taste of wasabi. As a result, wasabi has now become beloved worldwide.

Number of Patents Related to Functional Properties

2727Patents

Wasabi is an essential spice in Japanese cuisine. Historically, it was even used as a medicinal herb due to its significant health benefits. KINJIRUSHI was among the first to focus on wasabi's health benefits, collaborating with academia to conduct research and uncover new functional properties.

Percentage of Domestically Grown Horseradish Under KINJIRUSHI's Contract Farming

9090%

Horseradish is a key raw ingredient in processed wasabi. Hokkaido is Japan's primary production area for the plant, and KINJIRUSHI played a major role in expanding its cultivation. While imported horseradish from China is the mainstream source, KINJIRUSHI remains committed to domestic raw materials. More than 90% of domestically grown horseradish comes from KINJIRUSHI's contract farming.