Wasabi (Japanese horseradish) is indispensable to Japanese foods such as sushi, sliced raw fish and soba(buckwheat)noodles. Wasabi can be said to serve as a fine supporting element. The hot and spicy taste of wasabi complements the flavor of food ingredients. Unfortunately, however, not many Japanese people know the authentic taste and savor of wasabi. Its real savor comes to the peak between five and 30 minutes after it has been ground. Kinjirushi Co., Ltd. has pursued the authentic taste of wasabi. Our complete control begins with cultivation of wasabi seedlings. Although increasing numbers of food manufacturers use imported ingredients in their food products, we have stuck to home-grown wasabi, to maintain quality by establishing a closer network with our farmers. We have devoted a great deal of time and care throughout the entire process, "from field to table."

We pioneered the development of varieties of wasabi (Japanese horseradish) raw material and originated several new strains of wasabi: "Misawa"and "Mitsuki" for traditional wasabi and "Hakuho" for Western horseradish. We also succeeded in mass-producing disease-free seedlings of wasabi by the application of tissue culture technology. We have established our own consistent quality control system, ranging from the growing of agricultural produce to food processing, through application of our own technologies such as the "deep frozen grated wasabi system" and the "ultrahigh-speed filling and packaging system." Concerning ingredients for industrial use, we are the number one supplier, enjoying a 40% market share.

In addition to newly developing wasabi through the application of plant biotechnology, we play a part in spreading Japanese food culture to the rest of the world, by increasing sales of our products in the West, Asia and Oceania. Furthermore, we have made energetic efforts toward further development by promoting collaborative research with universities and recycling-oriented agriculture.