"Horseradish" supports high quality processed wasabi

Horseradish is a plant native of Europe, called horseradish or raifort.
In Hokkaido, the main production area, it is sometimes called "mountain wasabi".
It is also used as an ingredient for processed wasabi products such as "kona wasabi" and "grated wasabi".

Hakuho^™: An Outstanding Horseradish Breed

In order to further complement the refreshing fragrance and pungency of the wasabi, Kinjirushi has developed its own excellent lineage “Hakuho^™”, which is blended with our wasabi to produce high quality processed wasabi products. "Hakuho^™" is a horseradish characterized by a bright color tone, no odor smelling and a refreshing pungent taste, which is indispensable for producing high-quality processed wasabi products.

“Hakuho^™” horseradish takes three years to grow

Generally cultivation of horseradish can be harvested in about six months from planting in order to plant the harvested horseradish root as the seed root of the following year, but Kinjirushi's "Hakuho" seedlings is in the first year, we cultivate seeds in the second year, plant the seeds in the third year, harvest for 3 years, then it takes time and effort to ensure stable quality and tasty high quality ingredients.

Growth point culture technology for high quality seedling production

Because general horseradish uses the harvested roots as seed roots of the following year, it is susceptible to start a disease and have its quality and taste deteriorated. Kinjirushi has established technology for growing point culturing to ensure uniform high quality ingredients. The growth point is where the cell division is actively performed in a very small part of about 1/20 mm in the center of the bud. Since the growth point is not affected by viruses, we cut this part one by one manually, carefully grow it in a test tube and grow it into fine seedlings.

Thorough quality inspection

In order to keep the quality of horseradish at a high level all the time, Kinjirushi conducts a quality inspection to see whether the seedlings are infected with viruses or whether the harsh ingredients have cleared the standard value.

Research and development to further the aim of delicious wasabi

Horseradish is a plant that makes it difficult to make seeds. For this reason, breed improvement research has not been done. However, in order to maintain an even higher quality ingredients, Kinjirushi has made repeatedly researches, and finally succeeded in making seed of horseradish wasabi. As a result, the possibility of breed improvement has dramatically expanded. In this way, "the technology that creates new things" is the strength of Kinjirushi.

Healthy soil making

Kinjirushi collaborates with agricultural institutions, universities, etc. with the aim of making cultivated horseradish delicious under the idea that "The deliciousness of the products delivered to our customers can not be made without the taste of the ingredients". After repeated research, Kinjirushi has accumulated an original "healthy soil making" technology. As one of them, before analyzing seedlings, analyze the nutrients of the field soil for 14 items and prepare a prescription supplemented with missing nutrients to grow horseradish.

Communication with farmers

Kinjirushi cherishes communication with the production farmers, and regularly visits the wasabi fields and checks the condition of the soil and water.
If it is discovered that criteria have not been reached, we immediately discuss the causes and countermeasures with the producer.