2024 Volume 23 Issue 3 Pages 213-223
Production of the traditional Japanese spicy vegetable wasabi faces a concerning decline, with market data revealing a reduction from its 1989 peak of 460 tons to 220 tons in 2021, an approximately 50% decrease. Shizuoka Prefecture, known for strong branding, dominated domestic production in 2021, contributing 89% of the total and 90% of the production value. Shimane Prefecture, once second in production (1962), witnessed a marked decline due to distribution issues, disasters, and falling unit prices, among other factors. Regarding annual changes in wasabi production, the declining trend was notably pronounced in western Japan. Additionally, many of the “native species” that were once cultivated in approximately 80% of prefectures may have disappeared. This production decline also extended to traditional Japanese seasonings, and a comparison with newly introduced vegetables suggested a link with the Westernization of food. Japan’s unique food culture and ingredients, as well as its forested landscape, offer a valuable income source and potential for regional development in mountain villages. Protecting producers is essential for preserving resources and culture; thus, urgent measures are required to safeguard this heritage.
