JOYAKU-LABORATORY co.Ltd.
Quality
Only Reishi mushrooms from partner growers are used to ensure the quality of the reishi mushrooms
Do you know the word "traceability"?
It is a "visualization" of where and how a certain food is grown, processed, and delivered to you.
It is a part of traceability that not only the production area but also the name of the grower can be known for vegetables these days.
We not only use reishi mushrooms grown in Nakano City, Nagano Prefecture, but also go a step further and partner with the reishi cultivator group "Sawayaka Reishi Association" to use only reishi mushrooms grown there.
It is a "visualization" of where and how a certain food is grown, processed, and delivered to you.
It is a part of traceability that not only the production area but also the name of the grower can be known for vegetables these days.
We not only use reishi mushrooms grown in Nakano City, Nagano Prefecture, but also go a step further and partner with the reishi cultivator group "Sawayaka Reishi Association" to use only reishi mushrooms grown there.
January
Log preparation
We cut the logs of Mizunara oak trees that are over 30 years old.
raw wood cut
January to March
Cultivation and planting of inoculum of reishi mushrooms
Inoculum culture
inoculum planting
March to April
Stored in the culture room
Protected with vinyl to prevent bacteria from adhering
It became a log with mycelium spreading
May
Lay down work
We bury the raw wood in the field by hand.
soil rich in minerals.
(We do not use chemical fertilizers at all)
(We do not use chemical fertilizers at all)
June to July
Cultivation scenery
June Gradually begin to sprout
July Umbrellas are spreading
August-September
harvest
Grows into splendid reishi mushrooms
Harvested by hand one by one
Harvested Ganoderma Lucidum
Because the soil in the land where reishi mushrooms grow dries up,
Let it rest for at least two years until the soil recovers.
Let it rest for at least two years until the soil recovers.
