We lead a unique and innovative project growing fresh wasabi in Israel. We are the first and only growers of wasabi in Israel and the entire Middle East. The wasabi plant is rare and extremely difficult to cultivate, grown in our greenhouses in northern Israel at an altitude of 1,000 meters above sea level.
For the past four years, leading high-end restaurants have relied exclusively on our fresh wasabi, with plans to expand into international markets and supply premium-quality wasabi year-round.

Our wasabi roots are grown under full climate control and harvested year-round. Each root has a lifecycle of approximately 18 months from planting to harvest. Root sizes range from 35 g to 120–150 g, and are sold by weight in small, medium, large, and XL grades.

The flavor profile combines sharp heat with a subtle natural sweetness. Once grated, the root begins to lose its flavor within 15 minutes, which is why it is intended for fresh, immediate use only. The shelf life of the root is 3 weeks at 4°C, making it a rare, premium, and niche product.

We established our farm in 2021 and grow several varieties of wasabi in controlled greenhouses. Beyond the root, we also use and sell the fresh leaves, which can be used for rolling, garnishing, and filling. The leaves are consumed fresh and have a shelf life of up to 10 days under refrigeration.

Wasabi is sold by the individual unit and is available throughout the year, not seasonally. Our growing conditions combine full climate control with precise cultivation, allowing us to supply fresh wasabi consistently to a high-end culinary market.