Kikuchi Wasabi Farm has continued to grow wasabi in a wasabi terrace fed by spring water from Mount Fuji since the Taisho Period (1912-1926). The organically grown wasabi are mainly made into Wasabizuke (pickled wasabi). Using only carefully selected materials, from the sake lees to seasonings such as salt and sugar, it enjoys a good reputation as an additive-free Wasabizuke made from wasabi grown with the blessings of Mount Fuji and the loving care of the farmers of Kikuchi Farm.
Spring water flows forth from the surface of the rocks along the road leading to the wasabi terrace as a manifestation of the abundant water resources in the Natsugari District. Summers are cool and refreshing, and winters offer amazing scenes of ice pillars formed by dripping water droplets.