Of wasabi, sake, and miso

JAPAN. Hokuan Jozo, a sake brewery in Omachi, Nagano, Japan. (Photo by Ace June Rell S. Perez)
JAPAN. Hokuan Jozo, a sake brewery in Omachi, Nagano, Japan. (Photo by Ace June Rell S. Perez)

I WAS clearing my desk on Monday and I came across the documents I collected during my Jenesys (Japan-East Asia Network of Exchange for Students and Youths) journey in 2018.

I figured there are still a lot of interesting things I haven’t written about. And rereading my notes and reviewing the photos of my Japan trip is like reliving that specific moment of my life.

Highlights of my visit were visiting a 15-hectare wasabi farm, witnessing how sake is made, and tasting one of Japan’s most-loved miso products.

Wasabi

*Daio Wasabi Farm in Azumino City

Every time we hear wasabi, we often associate it with “spicy”. Wasabi or Japanese horseradish is a plant commonly used to make a paste enjoyed by many as pungent condiment for sushi and other food.

During our visit in Daio Wasabi Farm in rural Azumino City near Matsumoto, one of Japan’s largest wasabi farms – 15 hectares at that, we learned that wasabi is an all-season plan. We are also told that it takes some two years to complete wasabi farming – from planting to harvesting.

One must-try activity when in this farm is tasting their famous wasabi ice cream, worry not as it is not spicy.

Witnessing how wasabi is grown and processed will make you appreciate it more when eating wasabi next time.

Sake

*Hokuan Jozo in Omachi, Nagano

A visit in Japan will never be complete without a drink of saké since it has long been considered as the country’s national drink.

When in Omachi City in Nagano prefecture, the home of Japanese sake brewing, we had a quick tour around the Hokuan Jozo, a sake brewery that has been established for a century. The company is known for producing sake sticking to historical techniques utilizing manual labor.

One good practice of this sake brewery is the locally sourced sake rice from local farmers. Kenichiro Ito, president of Hokuan Jozo shared that making sake is through winter while harvesting is in autumn.

The brewery, Ito said, produces 80,000 liters of sake annually.

Miso

*Ishii Miso, Matsumoto City

Miso is Japan’s traditional seasoning and health food. It is a salted paste made of fermented soybeans and grains. When in Matsumoto City, we had a chance to explore one of Japan’s famous miso producers - Ishii Miso. Established in 1868, the brand has been producing miso in a unique traditional and natural method.

Miso produced here is fermented for three years making their miso’s taste yummier than normal mass-produced miso.

We enjoyed lunch here, they served us with miso soup, salad with miso dressing, rice balls, and miso ice cream for desserts.

Miso especially miso soup will always remind me of Japan because our host family (Shimokawa family) during my Jenesys journey always serves us miso soup every meal. At first, I wasn’t a fan, but after a couple of servings I learned to love it. Now, I always pick miso soup whenever a buffet restaurant offers it or whenever it is served in front of me.

***

For suggestions, comments, and questions, email me at aceperez.manlalakbay@gmail.com. Follow me on social media @acejunerell.

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