Family, tradition, modernity
Almost one hundred years ago the KANEKU family started to produce its hon-wasabi – the real wasabi – in the heart of a green valley in Okutama. Since then the company has grown in size and renown and the present production site successfully combines state of the art technology and traditional quality.

Hon-wasabi : the power of taste
Of the same family as the western horseradish and mustard, the hon-wasabi only grows in Japan, by the side of mountain streams. Its root is known worldwide, used by Japanese chefs as a particularly strong condiment: it stimulates the appetite and helps digestion and sterilization.