To the world the taste of WASABI

KINJIRUSHI’s Statement of Determination

As a pioneer in the processed wasabi industry, the KINJIRUSHI Group has been providing the world with the fresh aroma, flavor, and health benefits of wasabi. On April 1, 2020, the 91st anniversary of our company’s founding, we took the next step toward becoming a 100-year-old company by revamping our brand logo, brand concept, and brand statement. Our dream is to make wasabi commonplace on every dining table around the world and to make KINJIRUSHI WASABI a globally recognized brand.

Kindly look forward to the KINJIRUSHI Group for more in the future.

Brand Concept and Statement

What is wasabi?

Wasabia japonica

Brassicaceae with wasabi gene, perennial plant with origin in Japan. There are two methods to grow wasabi – water grown wasabi and field grown wasabi which are basically the same plant classification. With water grown wasabi, wasabi grows mountainous areas where spring water or clean streams flow. With field grown wasabi, wasabi grows in cool and humid fields. Water grown wasabi grows at a water temperature of 8°C to 18°C and the optimum temperature is 12°C to 13°C. It is desirable to be below 16°C even during the summer, so it is a plant that can only be cultivated in limited places in Japan, as it requires a clear and abundant amount of water.

Selecting Delicious Wasabi

• Good shape;
• The stalk should be of a medium thickness, with an even cylindrical shape from the root to the upper part where the stems grow;
• Vivid green;
• Freshly bright green;
• Strong fragrance, pungency;
• Natural pungency with a sweet aftertaste and strong fragrance;
• Plumpness;
• The slower the growth rate, the more meaty and delicious the wasabi, giving it a plump appearance;
• Heavy weight;
• It feels heavy when taken by hand even if the size is not big.

Functionality of wasabi discovered during KINJIRUSHI and university joint research

KINJIRUSHI offers a variety of products