Raw shiitake mushrooms grown on logs (Mr. Watanabe)

[Grown from logs. Raw shiitake mushrooms grown on logs by Akito Watanabe in Kikuchi City, Kumamoto Prefecture]

Watanabe Akito has been farming for generations in the Kikuchi area of ​​northern Kumamoto Prefecture, near the Kikuchi Valley, which is one of Japan's 100 famous waters.

Taking advantage of the cool climate of the mountains, they also grow shiitake mushrooms, tea, rice, and field crops.

This area is originally known as a suitable location for growing shiitake mushrooms on logs, and Watanabe has been cultivating them on logs since his grandfather's generation.

 Watanabe's shiitake mushroom field is located in a cypress forest further up the mountain from his home, where it is even colder.

When we arrived at the farm, we saw that about 10,000 logs were lined up in orderly fashion in the slightly dimly lit field, with multiple rows of logs arranged in a prayer-hand shape to protect the logs from direct sunlight.

Watanabe harvests 300 kg of dried shiitake mushrooms from this field, which is approximately 80a (100m x 80m).

 "The logs here are young, so the shiitake mushrooms grow well. The logs are full of nutrients, and the shiitake mushrooms grow while absorbing them, so after about seven or eight years of shiitake mushrooms, the surrounding area starts to deteriorate."

Looking at the row of logs a short distance away, I saw that there were indeed only a few shiitake mushrooms and the logs were rotting and in ruins.

"The shiitake mushrooms break down the wood to this extent, and then the larvae of the beetle eat it, and it goes back into the soil," says Watanabe. By actually seeing the farm, you can get a simple sense of the laws of nature, such as how the shiitake mushrooms grow and how dead wood becomes the nourishment for the next life.

 One of Watanabe's specialties with shiitake mushrooms is the "logs" that are essential for log-grown cultivation.

Shiitake mushrooms grown on logs are grown in the most natural environment of all the types of shiitake mushrooms, so the taste and texture are closest to that of the natural mushrooms.

Generally, logs are purchased and used to grow shiitake mushrooms.

Meanwhile, Watanabe also grows his own logs and uses them to cultivate shiitake mushrooms.

The logs that Watanabe currently uses to grow shiitake mushrooms are 100% produced locally in Kikuchi City.

Half of the wood used is from Sawtooth Oak trees that we have grown ourselves.

In the area near the shiitake mushroom fields, there were dozens of bare-leaf oak trees standing, each about the height of a person.

 "We pay special attention to the logs that provide the nutrients for the shiitake mushrooms. To produce good shiitake mushrooms, the timing of growing and harvesting the logs, the environment, the weather, and even the phases of the moon all play a part."

When it is time to cut down, the oak trees are cut down at the end of October before the leaves fall off, and are left to dry for around two months.

The logs are then cut up, the shiitake mushroom seeds are planted into them, and the logs are then left to rest further in the natural environment.

After another year and a half, the mycelium spreads throughout the logs, at the end of autumn, when shiitake mushrooms begin to appear and harvesting finally begins.

Shiitake mushroom cultivation, which takes many years, feels similar not only to agriculture but also to forestry.

Watanabe's profile as he talks about the various techniques he uses is that of a true craftsman.

Watanabe's log-grown shiitake mushrooms are born by sensing the smallest movements of plants and following the natural flow of things.

 Finally, we visited Watanabe's home, where the wood stove is very pleasant to sit in.

We were treated to a delicious meal of zenzai (a type of red bean soup) prepared by his wife and freshly picked, grilled, salted shiitake mushrooms grown on the logs.

Watanabe's fresh shiitake mushrooms are very thick and satisfying, with a rich aroma and flavor that will whet your appetite.

The most delicious way to eat them is to drizzle a little soy sauce and lemon on the grilled shiitake mushrooms.

Grill the mushrooms cap-side down on one side until they start to sweat, then eat.

 Fresh shiitake mushrooms grown on logs by Watanabe Akito of Kikuchi City.

It is in season during the cold winter months.

Please enjoy.

Dried shiitake mushrooms are also recommended for making soup stock or for preserving.

Click here for dried shiitake mushrooms

[Please read] Shiitake mushrooms grown on logs are extremely susceptible to the effects of weather, so depending on the weather, they may be out of stock without notice.

We apologize for any inconvenience this may cause and appreciate your understanding in advance.