The Wasabi and Water Experience in Amagi
In Amagi, life flows with the water. Springs from Mount Amagi nourish dense forests, sustain wasabi fields, and eventually reach the abundant waters of Suruga Bay. Here, people live in deep connection with nature, preserving traditions built around water’s life-giving force
This journey invites you to trace the path of water—from mountains to ocean—through hands-on experiences like wasabi harvesting, small-scale fishing, and local cooking. Walk ancient trails, meet local producers, and discover how a single source of water connects food, craft, and culture in a timeless, sustainable cycle that continues to thrive today.
Experience a living cycle of flavor, tradition, and care, rooted in one of Japan’s most mindful culinary cultures.
Where Water Shapes Everything: Amagi, Izu Peninsula
On the Izu Peninsula, Amagi’s pure spring water flows through shaded forests, nourishes wasabi fields, and eventually reaches Suruga Bay. This hydrological journey supports everything from mountain agriculture to coastal fishing. Locals live closely with this cycle—harvesting wasabi by hand, drying bonito using ancient salt techniques, and preparing rice with spring-fed fire kitchens. The region’s flavor, rhythm, and even silence are all defined by water. Amagi isn’t just a location—it’s a living system. By walking its trails and tasting its food, you follow the same path the water takes—from highland spring to ocean tide.
Key Highlights of the Experience
1. Walk the Amagi Kaidō and Wasabi Fields
Follow the historic Amagi Kaidō Trail through ancient forests and streams. Step into wasabi fields, harvest by hand, and learn how spring water shapes the character of this prized ingredient.
2. 100m Kitchen and Freshwater Cuisine
Prepare wasabi rice and local dishes in a fieldside kitchen, harvesting ingredients within walking distance. This closed-loop cooking experience highlights the freshness and immediacy of the local food cycle.
3. Fishing, Preservation, and Wasabi Dining
Head to Suruga Bay for small-scale fishing, then join a shiokatsuo (salted bonito) workshop. End the day with a full-course wasabi pairing dinner crafted from mountain and sea.
