You can now order the “miraculous Bunshimeji” that survived the Noto Peninsula earthquake! Why not try wild mushrooms that are 1.5 times more delicious?
*Food Culture Co., Ltd.*
Press release: August 21, 2024
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You can now order the “miraculous Bunshimeji” that survived the Noto Peninsula earthquake! Why not try wild mushrooms that are 1.5 times more delicious?
*affected by disaster
At the Noto factory of Misu’s Life Co., Ltd., bottles of 2.8 million bunshimeji mushrooms being cultivated collapsed. When we
experimentally grew a bottle of mycelium that had been left as it was, we were able to produce abushimeji mushrooms that were larger and wilder than normal, and had 1.5 times the umami content! *
Shokubunka Co., Ltd. (Higashiazabu, Minato-ku, Tokyo, Representative: Hagiwara), which is mainly engaged in the online sales of fresh and gourmet foods.
In August 2024, Akifumi) will begin handling the “miraculous Bunshimeji” that survived the Noto Peninsula earthquake. You can order it from Toyosu Market.com and Umaimon.com.
View details Shokubunka Co., Ltd. supports Noto, Ishikawa Prefecture through the “For Noto, for Ishikawa, support consumption project”. Click here for details
https://www.tsukijiichiba.com/user/collection/1879
“Miracle Bunshimeji” survived the Noto Peninsula earthquake
The Noto Peninsula Earthquake that occurred on January 1, 2024 caused major damage to the Noto Factory of Miss’s Life Co., Ltd. Misu’s Life’s Noto factory, which produces 9,000 tons of Bunshimeji mushrooms annually, is a large-scale factory that is responsible for
approximately 20% of production.
On January 1st, the day of the earthquake, there were 2.8 million mycelium bottles of Shimeji mushrooms being cultured. Some of them survived the collapse, but after being left unattended for more than 210 days, they gave up on having to throw them all away, but when they tried cultivating them in Nagano, where the company’s head office is located, they found that their shapes varied. The seeds have sprouted without any problems.
Full-scale artificial cultivation of Bunshimeji mushrooms began in 1972 in the Shimoina region of Nagano Prefecture.
Around 1970, a major sake brewery succeeded in cultivating bunshimeji mushrooms, and in 1972, full-scale artificial cultivation began in the Shimoina region of Nagano Prefecture.
The cultivation of mushrooms has changed to the cultivation of logs, which is close to nature, and with the spread of mushroom bed cultivation using sawdust, production has rapidly increased. Around 1990, enoki mushrooms overtook shiitake mushrooms, which had long been number one in production, and since then have reigned as the champion. The production of bunshimeji mushrooms has increased rapidly since around 1990, and by 2020, they have become almost as popular as other mushrooms.
What is important in the cultivation process of Bunshimeji mushrooms is the cultivation of mycelium.
Culture involves controlling temperature and humidity and growing mycelium in a bottle over a period of 70 days. After that, the jar is opened and the surface is scraped and stimulated to germinate and grow for about two weeks before being harvested. this*
The 70-day culture turned out to be over 210 days*. Furthermore, temperature and humidity are not controlled.
1.5 times more umami ingredients! Wild mushrooms that are bigger and more powerful
As a result of this long-term cultivation, the glutamic acid and alanine, which are the umami ingredients, have increased by 1.5 times compared to normal levels in these shimeji mushrooms, which have been cultured for 210 days. The size of the shimeji mushrooms increased, and the overall strength of the shimeji mushrooms increased, making them as strong as if they had returned to the wild.
At Shokubunka Co., Ltd., we decided to sell this product not only because we wanted to help the disaster-stricken areas, but also because we wanted to introduce delicious, long-cultivated bunshimeji mushrooms to as many people as possible.
It is scheduled to be available for a limited time until the end of September. – Toyosu Market.com https://www.tsukijiichiba.com/user/collection/225 – Umaimon.com https://www.umai-mon.com/user/product/45612
Food Culture Co., Ltd.
In 2001, he established Umaimon.com, a farm-direct gourmet e-commerce site targeting middle-aged and elderly customers, with the mission of energizing Japanese people by building an online sales system to support producers who cannot use the Internet or computers. . In 2004, we partnered with the Tokyo Central Wholesale Market (Tsukiji Fruits and Vegetables Market) to create a market-direct e-commerce site, Tsukiji Market.com (formerly Tsukiji Market), which delivers specially selected fruits and vegetables from all over Japan.
Toyosu Market.com (currently) started.
Address 4th floor, Higashiazabu Food Culture Building, 1-27-1 Higashiazabu, Minato-ku, Tokyo 106-0044
For inquiries, please click here https://www.shokubunka.co.jp/contact/