Every year, in November, farmers cut down 12 to 15 year old Japanese oaks.
These are then left on the ground for 2 months. They are then cut into 125 cm pieces and seeded with shiitake mycelium.
To do this, 20 holes are made in the trunk with a drill. Finally, seeded trunks are laid on top of each other in a linear fashion, on a few rows, then covered with leaves and branches. They will remain thus abandoned during 2 long years, period essential to the good development of mycelium.
After 24 months, seeded trunks are placed upright in rows in humid and fresh undergrowth, rich in humus.
Shiitake mushrooms, in perfect respect of nature, mother of patience, develop then.
Harvest is done manually when the mushrooms have reached a good maturity.
Jumbo shiitakes are the most imposing, the widest, the most fleshy, with a fresh diameter of 8 to 15 cm and 7 to 10 cm once dried.
To rehydrate them, 48 hours are necessary in cold water followed by a one hour draining. They are cooked baked in butter and soy sauce.
They are rare, very aromatic and extremely tasty.
Oita concentrates more than one third of the Japanese production of this mushroom. It is a quality food, with excellent health benefits. Cultivation is healthy and natural, without the use of any chemicals whatsoever. Only nature decides!