We all know wasabi as that spicy green condiment that comes with our sushi and sashimi. Yet little do many know that in most cases what we’re eating is just a mix of horseradish, Chinese mustard and green coloring. Real wasabi, also known as Wasabia Japonica, is rare to come across as it is one of the most expensive crops to grow, with its extreme sensitivity to temperature and harvesting conditions. 

Here is a short documentary about Shigeo Iida, an 8th generation wasabi farmer in Izu, Shizuoka prefecture. Not only giving us insight into the deep roots of the wasabi industry, this is a story of a family and their livelihood that pulls at the heartstrings.