Hikimi Wasabi, often referred to as "the Shizuoka of the East," is renowned for its balanced spiciness, sweetness, aroma, and stickiness. Unlike the artificial "tatami-ishi" method, it is cultivated using the natural "keiryū-shiki" method, where stones are stacked on steep slopes to create a natural environment.

This cultivation occurs at elevations above 500 meters, resulting in cooler summers and winters with over two meters of snow, which halts wasabi growth. This extended cultivation period enhances the wasabi's flavor and sweetness. However, due to repeated floods and an aging producer population, the wasabi's market presence has diminished, making it a rare commodity.