Ferme de wasabi Daio

**Fresh wasabi experience:** The farm restaurant offers 'wasabi-don' (¥1,200) — steamed rice topped with fresh-grated wasabi, bonito flakes, and soy sauce. Grate the wasabi yourself using a sharkskin grater (provided). Real wasabi is sweet, vegetal, and complex — completely different from the green horseradish paste served at conveyor-belt sushi chains. **Best seasons:** Spring (April–May, cherry blossoms along the waterways) and autumn (October, mountain backdrop with fall colors). Summer offers lush greenery but can be hot. Winter (January–February) features snow-covered wasabi fields — photogenic but cold. **What to buy:** Fresh wasabi rhizomes (¥1,000–2,000 depending on size, keeps refrigerated for 2 weeks). The farm also sells wasabi-leaf tsukudani (¥650), wasabi chocolate (novelty, but surprisingly good), and premium wasabi paste tubes (made from real wasabi, unlike grocery store tubes). **Photography:** The watermill area (Kurosawa film location) is the most scenic spot. Morning light (9:00–10:30) provides the best illumination of the clear water channels. Polarizing filter recommended to reduce glare on water.