Newly harvested wasabi roots are kept in running water to keep them fresh, in a field, on Masahiro Hoshina's farm in Okutama Town, Tokyo, Japan, May 30, 2022. Hoshina, 72, is the head of the local wasabi farmers association. "The combination of raw fish and spice, as in katsuo and wasabi, is an art, and we must maintain both," said Ukeda. "I never want to think about a future" without them, he added. REUTERS/Kim Kyung-Hoon
