The "growing bed" is essential when cultivating Himematsutake.
We use carefully selected materials such as sugarcane bagasse (the fibrous residue left after squeezing sugarcane), which is rich in vitamins and minerals, and rice bran.
Many growers use straw when cultivating Himematsutake, but straw tends to retain agricultural chemicals more easily (making pesticide residue more likely).
With careful attention to pesticide residue, we use sugarcane bagasse, which is grown without pesticides, and spend the long period of about 2 months meticulously preparing and creating the growing bed.

Mushrooms are at their very best "just before they are fully grown".
Mushrooms in particular release spores in order to reproduce.
These spores spread when the caps open.
In other words, before the caps open, they are storing up energy for dispersal.
We harvest Himematsutake at its peak condition to make our raw material.

Harvesting Himematsutake is a race against time.

Himematsutake contains an enzyme called an autolytic enzyme, and if left alone after it has grown, it will turn into a mushy liquid within a few hours.

For that reason, we have a system in place that allows harvesting 24 hours a day, and we harvest at the optimal timing.

The harvested Himematsutake is immediately washed and dried, and it takes just 1 minute from harvest to the start of drying.

We make full use of Himematsutake’s rich nutrients without waste.