Fresh Mazuma Wasabi is a whole, fresh rhizome of the Mazuma cultivar of Japanese wasabi, grown by Yoshihiro Shioya in Ikadaba on the Izu Peninsula, in Japan’s Shizuoka Prefecture.

The wasabi grows in terraced beds built using the traditional tatami-ishi method. Cold spring water flows continuously through layers of stone and gravel, staying between 10 and 15 °C year-round.

Mazuma is characterized by its pronounced heat and subtle sweetness. The rhizome is finely grated just before serving to make a thick paste, which is served in small amounts with sashimi or sushi.