Daio Wasabi Farm

Clearing began in 1917 on the gravel of an alluvial fan below the Northern Alps, and the founders worked for about 20 years before the last field was done. The farm now covers 15 hectares. Snowmelt from the Alps soaks underground and surfaces here at around 14.5°C, about 120,000 tonnes a day, and wasabi needs exactly that cold, clean flow. Poplar and acacia shade the beds, and black nets go up in summer to keep the temperature steady.

Three water wheels turn on the clear stream along the farm's edge, and the scene has turned up in so many photos and films that people call it Azumino's original landscape. Daio Shrine stands on the grounds, and the farm holds a festival there every 8 May to give thanks for the harvest. The flowers on the wasabi beds come out white around March.

Entry costs nothing, and the farm feeds you in four places. Daio-an cooks its rice in iron pots with the spring water, Restaurant Oasis serves meat with fresh wasabi, DAIO's CAFE makes all its own sweets, and the WASABI WONDER food court puts wasabi in its oyaki. The shop sells fresh grated Azumino wasabi. Outside food isn't allowed, and dogs on a lead may join you on the restaurant terraces but not in the shop.