Difference between Japanese and Chinese Shiitake cultivation.

In Chinese, especially Cantonese cooking, the “Flower Mushroom” is highly regarded for its beautiful white appearance and flavor. This beautiful white cracking of the Flower Mushroom can only be grown if the Shiitake caps are not rained upon. Too much rain will cause Shiitake to take brown coloring. Therefore, the Flower Mushrooms produced in China use artificial house cultivation to grow them quickly, cheaply in a protected environment. The taste and texture are compromised but has a nice white appearance.
Sugimoto Shiitake are all grown naturally in the forest. Shiitake slowly are grown in natural sunshine, moisture, and wind, and on the Sweet-Sap-Oak logs produces a superior taste, texture, and healthy Shiitake. Our Donko Shiitake that have the markings of the Flower Mushroom is a rare delicacy.
Japanese famous chef, Dr. Yukio Hattori, chose our Shiitake for his traditional Japanese New Year Foods “Osechi.” He is known as an expert commentator on the Japanese TV show “Iron Chef.” His cooking school,” Hattori Nutrition College,” recommends our Shiitake and allows us to use his name on our products.
Sugimoto Shiitake are all grown naturally in the forest.