GMP Audit/ HACCP Certificate

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.

June 11 – July 5, 2010 – The Hokto Kinoko Company Serving as Title Sponsor at The San Diego County Fair

The Chefs de Cuisine Association of San Diego is hosting the 2010 theme at the San Diego County Fair, “Fun with Food.” The event runs from June 11 through July 5th at the Del Mar Fairgrounds in San Diego County. Chefs de Cuisine approached the Hokto Kinoko Company to sponsor a series of cooking seminars and food competitions at the Fair, and Hokto graciously accepted.

The fifth largest fair in America, this summer’s San Diego County Fair is estimated to attract 700,000 people in its 22 day run. Don’t miss it! Come down and see us on the following dates, when we’ll be hosting cooking seminars and offering nutritional information and samples of our delicious mushrooms.

Tues., 6/15, 5:30 PM – 7:00 PM

Hokto Kinoko: Local Grown Mushrooms & San Diego Wine

Southern California is a premier place for wine and the perfect accompaniment for cooking mushrooms.

Tues., 6/22, 5:30 PM – 7:00 PM

Hokto Kinoko: Mushrooms & Beer – Come Take a Trip, It’s Local

San Diego is one of the top microbrewery capitals and also home to Japanese mushrooms. Learn how to pair beer with mushrooms.

Tues., 6/29, 5:30 PM – 7:00 PM

Hokto Kinoko: Vegan & Vegetarian Made Simple with Mushrooms

Just eat it! Learn how to prepare deliciously healthy and innovative meals with mushrooms.

Sept. 25, 2010 — Hokto Kinoko Company to participate in Japanese Food & Restaurant Show

Hokto Kinoko Company will be showcasing mushroom sushi and other exciting recipes at the 17th Annual New York Mutual Trading Japanese Food & Restaurant Show. This year’s theme is “Innovative Japanese Cuisine: Delicious Cuisine with a Healthy Impact” and will feature new products, recipes, and menus.

For more information: