We are pleased to announce that our new website has officially launched.
Enjoy browsing the new Hokto Kinoko Company website!
We are proud to announce that our Food Safety Program is in completion with a HACCP Certificate through GMP audit. It sums up our great employee practice in GMP, Traceability, Pest Control, Self Inspection, Microbial Testing, and HACCP Program, the on-going effort to ensure the best of best mushrooms from our facility to your table.
Hokto Kinoko Company will be showcasing mushrooms and delicious cuisine at the 6th Annual New Year Gala 2011. More than 10,000 people are expected to participate.
Hokto Kinoko Company will be showcasing Maitake, King Trumpet, Brown Beech, and White Beech mushrooms at the Asian American Expo at Fairplex. Every year more than 100,000 people are expected to attend this spectacular trade sho
America’s food supply is among the safest in the world, yet the recent salmonella outbreak in eggs has some people wondering about what is safe to eat and what to do to avoid food-borne illness. Today’s blog takes a look at foods with the lowest risk and includes tips on how to handle and prepare food to keep contamination at an all time low.
Although, the FDA estimates that there are more than 76 million cases of food-borne illness annually, making wise food choices and taking simple precautions can lower risk dramatically. The best way to avoid food-borne illness is to prevent it. Foods most likely to cause food poisoning include raw or undercooked meat, poultry and fish, and unpasteurized milk.
September is a busy month for food and is the monthly host for additional culinary delights, some of which pair quite nicely with mushrooms. It turns out that September is also National Wild Rice and National Organic Harvest Month. What a great fit if you’re in the mood for celebrating these monthly themes!
We continue to commemorate mushrooms during the month of September; however, the ninth month of the year is also host to National Cholesterol Education Month and National Self Improvement month (no kidding).
Over twenty years ago, the National Heart, Lung, and Blood Institute (NHLBI) launched the National Cholesterol Education Program (NCEP) in order to help reduce illness and death from coronary heart disease (CHD) by reducing the percent of Americans with high blood cholesterol.
September is National Mushroom Month and a great time to enjoy an exotic food once reserved for royalty. I’d like to present some fun facts about mushrooms. Let’s see how mushroom savvy we are!
Did you know?
While often thought of as a vegetable and prepared like one, mushrooms are actually a fungus, a special type of living organism that has no roots, leaves, flowers or seeds.
Mushrooms are more closely related to animals than plants and like most living organisms, are 85-95 percent water. Also similar to mammals, mushrooms take in oxygen for their digestion and metabolism and “exhale” carbon dioxide as a waste product.
Mushrooms grow from spores, not seeds, and a single mature mushroom will drop as many as 16 billion spores!
Most kids are excited about the prospect of going back to school–new clothes, new books, new supplies, –an opportunity to reconnect with classmates. But going back to school also means increased exposure to germs. The Center for Disease Control (CDC) states that nearly 22 million school days are lost each year due to the common cold, flu and other infections.
And, unfortunately, nationwide budget cuts will likely result in larger class sizes, a shorter school year and fewer staff, including janitorial services meaning less clean classrooms.
When preparing children for going back to school, learning about germ prevention and healthy habits are just as important as reading, writing and arithmetic.
Frozen dinners have come a long way since the ‘50s. Today, with the increased use of microwave ovens and less time spent stove cooking, frozen dinners have become a large part our dinner meal time. According to a Harris Interactive online survey, each American chills out with six frozen meals per month. Research by the American Frozen Food Institute (AFFI) reports that over $4.5 billion is spent on frozen meals per year, mostly because consumers want convenience and prefer to eat dinner at home after a busy week. Summer excursions and back-to-school shopping trips cut further into dinner prep time, resulting in even less time spent on meal planning and cooking and increased spending on frozen entrees and pizza.
1. Each man, woman and child in America eats an average of 46 slices (23 pounds) of pizza a year.
2. Americans eat approximately 100 acres of pizza each day, or 350 slices per second.
3. Kids between the ages of 3 to 11 prefer pizza over all other food groups for lunch and dinner.