Because of their commitment to aroma, taste, and freshness, Tamaruya uses only domestically produced wasabi. It is cultivated in mountain valleys where clean water flows abundantly. Wasabi grows slowly over 11 to 18 months, using only the nutrients from mountain spring water. A gift from the forest and clear stream.
Tamaruya is located in Abeoku, the birthplace of wasabi cultivation, We own our own farm in Fujinomiya, an area rich in spring water from Mount Fuji. Blessed with clean spring water at around 13 degrees Celsius, filtered by granite, We cultivate wasabi all year round.
Continuing to preserve Shizuoka's wasabi culture since the Meiji era.
Wasabi is one of Shizuoka Prefecture's most representative local products.
Tamaruya Honten in Shizuoka City is known nationwide for its "wasabi pickles," which are made using that very wasabi.
The company was founded in 1875 (Meiji 8).
Since then, we have continued to produce a variety of foods using wasabi, including pickled wasabi, fresh wasabi root, tube wasabi, furikake (rice seasoning), and condiments.
Despite its long history, Tamaruya Honten is also characterized by its willingness to propose new ways of enjoying wasabi, rather than sticking to traditional pickled wasabi.
All the wasabi used is domestically produced.
Tamaruya Honten is particularly particular about the origin of its wasabi.
The official website clearly states that "all the wasabi used by Tamaruya is domestically produced."
Wasabi is cultivated in mountain valleys where clean water flows abundantly, and it takes 11 to 18 months to grow while receiving nutrients from the mountain spring water.
Tamaruya Honten itself owns wasabi fields in Abeoku, Shizuoka Prefecture, and in Fujinomiya City at the foot of Mt. Fuji, and uses wasabi grown there in its products.
The signature flavor is "wasabi pickles".
When talking about Tamaruya Honten, you simply can't leave out their "wasabi pickles."
This is a traditional food made by pickling carefully selected wasabi in flavorful sake lees.
In particular, "Kin-in Wasabi-zuke" uses wasabi selected based on quality, color, and shape, and by using a high proportion of roots, it is a product that allows you to enjoy the original flavor and spiciness of wasabi.
The sake lees are also allowed to mature sufficiently, and the product is made with great care.
They continue to make wasabi pickles, a representative local food of Shizuoka, using techniques that have been passed down since the Meiji era.
Bringing "real wasabi" closer to you
We also offer products that are easy to use at home, such as "Hon Wasabi Mizuki," a tube-type wasabi made with domestically produced real wasabi, and "Aoi no Itadaki Shizuoka Hon Wasabi," which luxuriously uses real wasabi from Shizuoka Prefecture.
Furthermore, there are products that allow you to enjoy wasabi not only as a condiment, but also as a food that enhances the flavor of dishes, such as "Wasabi Delicious Salt," which combines domestically produced real wasabi powder with domestically produced salt and Hidaka kelp, and "Wasabi Rice," which uses domestically produced real wasabi.
The new possibilities of wasabi, beyond tradition.
A prime example is "Wasabi Beads".
This product is different from conventional wasabi; it contains wasabi oil from Shizuoka Prefecture encapsulated in capsules, releasing the spiciness and aroma of wasabi when chewed in the mouth.
The official website of Shizuoka Prefecture also introduces this new type of wasabi as a versatile ingredient that can be used not only in Japanese cuisine but also in Western, French, and Italian dishes, while preserving the original flavor of wasabi and the taste of the ingredients.