Shiitake Jumbo

Every year, in November, farmers proceed with the slaughter of Japanese oaks aged 12 to 15 years.

These are then left on the floor for 2 months. They will then be debited in 125 cm and seeded pieces of Shiitaky mycelium.

To do this, 20 holes are practiced in the trunk with a wick. Finally, the seeded trunks are lying on each other, linearly, on a few rows, then covered with leaves and branches. They will thus be abandoned for 2 long years, essential period for the good development of mycelium.

The trunks thus seeded after 24 months, are arranged standing, in rows, in wet and fresh, humorous undergrows.

The Shiitakes, in perfect respect for nature, mother of patience, develop then.

The harvest is done manually when the mushrooms have reached a good maturity.

The Jumbo shiitakes are the largest, the largest, fleshy, fresh diameters of 8 to 15 cm and 7 to 10 cm once dried.

To rehydrate them, 48 hours are needed for cold water and one hour drip. They cook seal in butter and soy sauce. They are rare, very aromatic and extremely tasted.

OITA focuses more than a third of the Nippone production of this fungus. This is a high quality, with excellent health virtues. The culture is healthy and natural, without the slightest use of some chemicals either. Only nature decides!