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.

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)

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.