Wasabi

Wasabi

　　　 Also known as "wasabi" (Japanese transliteration), it is a cruciferous plant that can be grown in water or dry land. Wild wasabi grows in Yunnan, Sichuan, Guizhou, and other regions of China. Wasabi is an essential and important spice in the Japanese diet and has been highly valued since ancient times as a condiment used by Japan’s upper class in making sushi, and for eating raw fish and seafood. The root and stem of wasabi can be processed into wasabi spices, and its products are mainly for export.

　　 Currently, with the improvement of living standards in China, toothpaste-like wasabi products have appeared in some coastal areas and domestic seafood restaurants. However, due to the high price of wasabi, most domestic market products are made from horseradish, a common substitute. Many mountainous areas in Lijiang have the climate and soil conditions suitable for dryland cultivation of wasabi. Since 1996, Lijiang Wasabi Industry Co., Ltd. has invested heavily in dryland cultivation of wasabi on nearly 1,000 acres in areas such as Nankou, Ludian, and Longshan in Lijiang, and has established more than 480 acres of seedling bases. With a planned investment of 60 million yuan, the company aims to develop Lijiang’s wasabi industry into a billion-yuan business integrating production, processing, and sales.