Shuzenji / Shiitake Mushroom Village

There are two cultivation methods for Shiitake Mushrooms; ‘Raw Wood’ cultivation, or ‘Fungi Bed’ cultivation. In this village, they specialise in Raw Wood cultivation, something which is especially rare in Japan today. This method is particularly natural, giving the mushrooms a meaty taste, and a deep flavour. By cutting down Broadleaf Trees found in nearby mountains, and planting fungi bacteria in them, this method allows the mushrooms to absorb the nutrients in the tree- making it possible to cultivate the mushrooms without using fertilizers or pesticides. In this area, mushrooms around 5cm in diameter grow plentifully and can be picked all year round. Enjoy fresh mushrooms barbecued onsite, alongside other delicacies such as beef-ribs, shrimp or squid. Wash it all down with a cold glass of beer.

Shiitake Mushrooms are deliciously healthy too- known to reduce cholesterol, remove toxins, clean the intestinal tract and keep you regular thanks to their dietary fibre. Try the mushrooms with a garnish of freshly-grated Wasabi.

June 05, 2016