Mt. Shasta Wasabi

Mt. Shasta is a very mysterious mountain.  Some folks believe the Lemurian's capital city of Telos resides, cloaked from view, in the heart of the mountain.  Native Americans referred to Shasta and Shastina as big brother and littler sister, and that they were formed by their god in a great galactic battle many generations ago.  Modern day spiritualists and energy warriors descend in droves during summer months to pay homage and respect to Shasta as the mountain is believed to be an energy vortex, a portal to other dimensions, and the root chakra of Earth.

Geologically, there are numerous water-springs that emerge from all corners of the mountain.  The springs that have the longest recharge to discharge ratio, or the longest path from start to finish, usually have the highest amount of mineral accumulation.  Our Mt. Shasta water spring can take up to 400 years from recharge to discharge, yet tests surprisingly low in TDS (75) qualifying it as soft water.   The water has a very high potassium count.  This most likely contributes to the root health and vigor of our wasabi.  Electrical conductivity, PH balance and other chemicals analyzed are considered in the perfect zone for wasabi growth and health. 

Shasta wasabi is grown in special spring water fed wasabida known as tatamiishi, which translates to 'sleeping bed.' This method has been used since the late Edo Period (1860's) when wasabi became a mainstream acoutrement for nigiri and sashimi. We mimicked this ancient technique with some variation sourcing all of our substrate from Mt. Shasta.

The water we use is from natural Mt. Shasta lava tube springs that emerge on or near our property. This water can take up to 400 years to filter through the mineral rich layers and volcanic strata of Shasta before emerging as pure, crystalline, freezing cold spring water.

Our plants take 2-3 years to grow. We don't rush things. We use no chemicals. No fertilizer, no fungicide, no insecticide...nothing but pure water and the power of nature. 

We are currently in our 5th year growing wasabi and have A LOT to learn.  We are slowly expanding and in no rush.  We've found that taking your time usually yields better results. Thanks to so many that have communicated, reached out, or supported us in general...it helps.  THANK YOU!

Shannon Maas - Shasta Wasabi Farmer