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My name is Angus Lam Kin Han. My encounter with wasabi began from a deep curiosity and passion for authentic flavours. Originally from Australia, I started cultivating wasabi outdoors in areas like Orange, New South Wales.
Despite the promising climate conditions, I quickly realised that outdoor cultivation faced challenges in maintaining consistent quality. This issue was particularly evident with delicate products like wasabi.
Determined to produce the best wasabi, I made the decision to move to Japan, where I could cultivate wasabi under ideal conditions. I switched to indoor cultivation, allowing me to better manage environmental factors and ultimately produce wasabi of the highest quality.
Our business is based in Japan, where we continue to push the boundaries of modern agriculture using indoor farming technologies. With the growing demand for sustainable and high-quality food, we aim to offer our technologies and products to the global market.