General

Q.

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These white powders are spores, which are like seeds and they will sprout to hypha (fungi fiber). They look like mold, but not. These are a part of mushrooms which are harmless and edible.

In nature, mushrooms sprout in Fall, when the conditions, temperature and humidity, are best for the growth. Hokto mushrooms after packaging are still alive and fresh that they sometimes try to produce another strain of mushrooms. The fungi fibers are part of mushrooms and are safe to consume.

Q.

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Hokto’s mushrooms do not need to be washed. Our mushrooms are grown without any agrichemicals and in automated facilities that does not basically require human contacts. If you still hesitate to cook them without washing, you can wipe the mushroom or wash them lightly.

Also, washing mushrooms will wash away majority of beneficial nutrition that are water soluble and will lose the texture and flavors. Again, you don’t have to wash mushrooms if they are from Hokto.

Q.

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Basically it is same as when you are picking  fresh produce.

  • Resilience, less wrinkles on the caps
  •  Color of stems, no browning
  •  No foul odor

By Mushrooms:

  • Bunashimeji: Caps and stem has no shrinkage and is resilient.
  • Bunapi: Caps and stem has no shrinkage and is resilient. Pure white overall.
  • King Trumpet: No wrinkles on caps and is resilient with white stems.
  • Maitake: Caps are not wet and resilient, no shrinkage.
Q.

A.

Fresh mushrooms remain alive and breathing long after they are harvested, they are in hibernation in the package. They are still breathing and may use up the oxygen within the package, which will generate alcohol. However, it does not affect the quality of the product. If you leave the mushroom for 30 min outside the package, the alcohol will be gone that you can regain better flavor.

Q.

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Generally, it is best to keep them in the refrigerator that keeps the regulated temperature.  Usually quality lasts about a week.  Once you open the package and if you have any leftovers, it is best to wrap them or keep them in zipper bag for storage. However, it is recommended to consume the mushroom as soon as possible.  Storage at room temperature will accelerate the breathing of the mushroom which degrades quality.

Q.

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When cooking a soup, you might put ingredients after the water is boiled, but Hokto mushrooms increase in umami best at 60-70℃ (140-158℉) that they should be put in a pot when the water is warm or even cold to go through the temperature range.  Another point is you should not overcook.  Furthermore, by combining different Hokto mushroom species, you can multiply and deepen the umami.

Bunashimeji

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Wild Bunashimeji has bitterness, but Hokto mushroom is developed to weaken the bitterness.  In rare occasion, some people still can taste the strong bitterness.  However, the constituent of bitterness is Polyphenol, which is a beneficial nutrition.

Bunapi

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Bunapi is abundant in amino acid with sweet taste, so Bunapi offers a slight sweeter taste and is best suited for people who does not like the bitterness of mushrooms as well as kids. Also, nice and smooth feeling going down the throat.

King Trumpet

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King Trumpet mushroom does not have base unlike Bunashimeji.  You can use all of the mushroom without cutting off.  You can chisel off the tip of the base if you prefer.  The best King Trumpet has curled cap with white and resilient stems.

Q.

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These are spores of the mushroom.  The mushroom is still alive and fresh even after harvest and packaging. Sometimes they generate spores inside package but there is no problem with the quality of the mushroom.  Please feel safe to cook and consume.

Q.

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Inside the package, mushrooms may keep growing. As King Trumpet mushrooms grow, all the gills under the cap may open up and some of them develop frilly cap. They are safe to consume.

Maitake

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Maitake has enzymes that decompose protein. That’s why eggs nor meat will not solidify.  When you like to cook protein with Maitake, you should boil the mushroom for 30 second beforehand. On the other hand, some people know an advantage that cooking tough meat with chopped Maitake gives us softer texture.

Q.

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Maitake has black pigment that the juice is naturally black.  It is not a scum and contains nutritious ingredients beneficial for health including polyphenol.  It is a good idea to consume Maitake in soups not to lose the juice.

Others

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The Hokto mushrooms are produced each and every day and we take special care to ship the mushrooms on all the days of the week except on Sundays and some national holidays. Since we keep up shipping on a regular basis, we are quite efficient in supplying fresh and high quality Hokto mushrooms to all our consumers.

Q.

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The Hokto mushrooms are carefully harvested and grown in our factory under a fully controlled environment to protect the mushrooms from outside. Even employees who take part in the growing process are subject to a thorough hair and dust removal and alcohol disinfection before they can be allowed to enter the facility. Moreover, the workers are provided with adequately cleaned suits and specific boots before they can start doing their work.

Explore our factory

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Hokto originates from Japan. Simeji, Maitake, Shiitake, Enokitake or Matsutake are names of Japanese language. Those mushrooms are popularly consumed in Japan, which has been the highest life expectancy country for years. You know that the country does not compromise with the quality and the Hokto mushrooms are apt testments to this fact. The company’s headquarters are based in Nagano prefecture where is the highest life expectancy prefecture in Japan. 

Japan Technology