In Kitago Town, Miyazaki Prefecture, shiitake mushrooms are cultivated using traditional log-growing methods in an environment close to nature. The process begins by drilling holes into logs of trees such as Japanese sawtooth oak and inserting mushroom spawn plugs. The logs are then left to rest for approximately one year, allowing the shiitake fungus to spread throughout the wood.
After this preparation period, the mushrooms grow under conditions that reflect natural changes in temperature and the surrounding environment. Nurtured by Miyazaki’s water and abundant sunshine, they develop distinctive qualities through this relatively natural growing process.
Compared with shiitake cultivated on artificial sawdust-based growing medium, log-grown mushrooms tend to have less uniform shapes. However, their texture, flavor, and aroma are particularly rich.
These qualities become even more concentrated when the mushrooms are dried. Dried log-grown shiitake are highly regarded in the market for their nutritional value and deeply concentrated umami flavor.
Fresh shiitake mushrooms are delicious when grilled with soy sauce and butter or added to shabu-shabu, the Japanese hot pot dish in which thinly sliced ingredients are briefly cooked in broth.
Dried shiitake are especially suitable for simmered dishes. Their concentrated umami adds depth to the broth and enhances the flavor of other ingredients.
Log-grown shiitake mushrooms from Kitago Town are in season from November through April.