Real wasabi is rare and expensive. It requires a specific temperature and a constant stream of fresh water to grow, which has isolated it to the mountains of Japan. That was until Nordic Wasabi came along. They’re growing wasabi in Iceland using the country’s natural geothermal energy and freshwater. In today’s episode, we tell Nordic Wasabi’s startup story. We cover everything you could want to know about real wasabi, the amazing possibilities that come with greenhouses, and the challenges of being the first company in Iceland to try and export vegetables. Episode Transcript Related Links Get 15% off Nordic Wasabi with the code NORDICFOODTECH Why food matters to tourism Exploring different kinds of agriculture More episodes on Iceland Subscribe to the podcast