Watanabe Farmers' Dried Shiitake Mushrooms 90g

Dried shiitake mushrooms grown from logs by Akito Watanabe of Kikuchi City, Kumamoto Prefecture

Akito Watanabe has been farming for generations in Kikuchi City, northern Kumamoto Prefecture, near the Kikuchi Valley, which is one of Japan's 100 famous waters. Taking advantage of the cool mountain climate, they grow shiitake mushrooms, tea, rice, and field crops. This area was originally said to be suitable for log-grown shiitake cultivation, and Watanabe's grandfather has been cultivating them here.

Watanabe's mushroom farm is located in a cypress forest further up the mountain from his house, where it is even colder. When he arrives at the farm, he finds that the logs are not exposed to direct sunlight, and that the slightly dimly lit field contains approximately 10,000 logs lined up in rows, with the logs arranged in a gabled position. In this farm, which is approximately 80a (100m x 80m), Watanabe harvests 300kg of dried shiitake mushrooms.

"The logs here are young, so the shiitake mushrooms are good. The logs also have nutrients, and the shiitake mushrooms grow while absorbing them, so after about 7 to 8 years the neighboring logs start to deteriorate." Looking at the rows of logs a little further away, I saw that there were indeed fewer shiitake mushrooms, and the logs were rotting and in ruins. "The shiitake mushrooms break down the wood up to this point, and the larvae of the rhinoceros beetle eat them, so they return to the soil," said Watanabe. By actually seeing the fields, you can get a simple sense of the laws of nature, such as how shiitake mushrooms grow and how dead trees become nutrients for the next life.

We are committed to cultivating our produce from logs.

Watanabe's particular attention to detail in his shiitake mushrooms is the "logs" that are essential for log-grown shiitake cultivation. Log-grown shiitake are grown in the most natural environment of all shiitake cultivation methods, so the taste and texture are also close to natural. Generally, logs are purchased for cultivation. However, Watanabe grows his own logs and uses them for cultivation of shiitake mushrooms. Currently, 100% of the logs that Watanabe uses for cultivation of shiitake mushrooms are locally produced in Kikuchi City. Half of them are from sawtooth oak trees that he grew himself. In the area near the shiitake fields, there were dozens of sawtooth oak trees that were still about the height of a person, with their leaves removed.

"We pay special attention to the logs that provide the nutrients for the shiitake mushrooms. To produce good shiitake mushrooms, the timing of harvesting, the environment, the weather, and even the phases of the moon are all important factors." When it's time to harvest the oak trees, they are cut down at the end of October before the leaves fall off, and they are left to dry for about two months. The logs are then cut into pieces, and the fungus that will become the seeds of the shiitake mushrooms is planted into them and left to rest in the natural environment. After another year and a half, the mycelium spreads through the logs, and shiitake mushrooms begin to appear at the end of autumn, and finally the harvest begins. Shiitake mushroom cultivation, which takes many years, feels similar to forestry as well as agriculture. Watanabe's profile as he talks about his various techniques is that of a true craftsman. Watanabe's log-grown shiitake mushrooms are born by sensing the smallest movements of plants and following the flow of nature.

Dried shiitake mushrooms packed with flesh and flavor

Finally, we visited Watanabe-san's home, where the wood stove is a pleasant sight. We were treated to a delicious meal of zenzai soup made by his wife, and freshly picked raw shiitake mushrooms grilled with salt from the logs. Watanabe-san's raw shiitake mushrooms are very thick and satisfying, with a rich aroma and flavor that whets the appetite. The best way to eat them is to "grill them with a little soy sauce and lemon." For an exquisite dish, place the mushrooms cap-down and slowly grill one side until they start to sweat.

Akito Watanabe of Kikuchi City grows his own shiitake mushrooms from logs. Watanabe's dried shiitake mushrooms are made by drying these precious shiitake mushrooms from logs, and they produce a fragrant and deeply delicious broth. They are great for cooking, clear soups, and miso soup. Rehydrated dried shiitake mushrooms are also delicious when chopped up and used in vinegared dishes or stir-fried dishes. Please give them a try.

*The spores used for the dried shiitake mushrooms are collected from coniferous and broadleaf trees in Tottori Prefecture and purchased from a dealer.