Japan’s Izu Peninsula is considered to be the birthplace of wasabi

The aroma of wasabi jerked in the air as I walked with a terrace filled with a distinctive plant in the Japanese Peninsula. The cool and shady slopes are ideal for hiking, and the many natural springs are provided just the right environment to develop the well -known wasabi in the area. During my trip, my trekking friends and I not only admire the growing Wasabi-we eat it almost every way possible, from a new dollop on soft vanilla ice cream to sprinkle on a bowl of boiling buckwheat noodles with local mountains and vegetables.

I was at A week -long climbing journey with Japanese walking To explore Izu’s peninsula, known not only for delicious local wasabi and cuisine, but also for waterfalls, hiking, beautiful beach views, and incredible onsens. “It is true -is a hidden gem in Japan,” said John Seeeney, who lives in Izu and has been the Japanese tourist leader for eight years. “It is known for the Japanese, but to foreign tourists, the Peninsula is still unknown.”

To get to the Izu Peninsula, my group met our guide at Tokyo Station and jumped the train to Izu-Kogen, where we explored a small geological museum before heading to our first increase. We walked and saw the clifftop pine trees formed by the wind -burning the Japanese art -and heard waves crashing on the rocks and echoing through the caves of the sea. That night, we soaked in the open air with a Pacific view.

Every day, we walked with the ever -changing scenery, from the growing core of the growing wasabi, to the beautiful beach cliff, to Kawazu seven waterfalls climbed through the gap with endless water marches.

On the fifth day of our journey, we summarized the mountain to the point of view where we saw a small glance from Mt. Fuji came out of the back of the shroud. The rest of the Holy Mountain -Japan’s highest peak -hidden, but our guide encouraged us to be patient. Find a place to relax and relax, he said. Just wait.

“In a busy life, you don’t have much time to wait for the cloud to pass,” he said. Therefore, we sit and breathe in the smell of forest land, appreciate the vibrant colors, and hear the soft winds.

In the end, our patience was rewarded. The clouds were separated, and Fuji-san appeared to show off the peak of snow before the cloud again blurred it from the sight, leaving us to admire the Surang Bay below.

The beach is related to every aspect of our time in the Izu Peninsula, from watching a wave of crashes on the beach and sipping the smell of salty sea to see the temples located on the water, such as the Torii Shirahama Shiry gate.

The proximity to the ocean also forms what we eat every day, including the food we enjoy at traditional ryokan accommodation. Seedeney said a lot of food on the trip was in the “Kettle style, which focused on seasonal and what was around the peninsula.”

This delicious Multicourse celebration focuses on local seafood such as Bream Sea, Coral Shrimps, Squids, and crabs, with Wasabi clearly displayed on several menus, of course. We have a hot pot of Wasabi pot with gamecock and vegetable soups, as well as foods such as fresh roast bamboo, sashimi with amagi wasabi, steamed shells, boiled cherry carrots, and various desserts such as black jelly and black cream.

Before highlighting our hike someday, we stopped at one of the last traditional Katsuobushi Bonito Flake factories. There, the owner of the fifth generation Yasuhisa Serizawa conducted a tradition with the Bonito shop dried by Kanesa, established in 1882. Serizawa used traditional methods to produce katsuobushi, and she hosted workshops to teach visitors like us on historical and production methods. He showed us his factory, and told us about his salt preservation method before removing a tool that resembles a plan and shaving a slice of thin salted fish paper for us to enjoy. Although Katsuobushi is used to be made throughout Japan, only a few manufacturers remain today, so it is a special treat to see his family’s work.

Our day -day at Izu Geo Trail Full of learning, hiking, and eating delicious local foods, and I always hope to soak on onsens often available in Ryokans where we live. This consists of shares, open hot spring To Ryokan with onsens in a private room, where I was soaked by a large open window while watching the storm on the sea outside.

Watching the ocean waves, hearing the sounds that crashed into the ocean, soaking in hot onsens, sipping a fragrant wasabi, and tasting incredible seafood all helped me slow down and involved my senses in the Izu Peninsula. It is also a great place to watch and wait for the clouds -they may be just part and give the perfect spy on Mt. Fuji.