General

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These white powders are spores, which are like seeds. They will sprout to hypha (fungi fiber) and may look like mold. This part of the mushroom is harmless and edible.

In nature, mushrooms sprout in Fall, when the conditions, temperature and humidity, are best for growth. Similarly, Hokto mushrooms even after packaging are still alive which is why sometimes they try to produce another strain of mushroom. These fungi fibers are part of mushroom and thus are safe to consume.

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Hokto’s mushrooms do not need to be washed. Our mushrooms are grown without any agrichemicals and even in our automated facilities human contact is kept to a minimum. If you still wish to clean them prior to consumption, wipe the mushroom or wash them gently.

Also by cleaning the mushrooms it will wash the majority of the beneficial nutrition that are water soluble, in addition to losing texture and flavor. Again, you don’t have to wash mushrooms if they are from Hokto.

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Like other fresh produce, you should look for the following: 

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

By Mushroom type:

  • Bunashimeji: Caps and stems have no shrinkage and are resilient.
  • Bunapi: Pure white overall, have stems that have no shrinkage, and are resilient. 
  • King Trumpet: No wrinkles on caps and are resilient with white stems.
  • Maitake: Caps are not wet, resilient, and have no shrinkage.
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Fresh mushrooms remain alive and breathing long after they are harvested, once packaged they enter hibernation. They are still breathing and may use up all the oxygen within the package, thus generating a little alcohol. However, it does not affect the quality of the product. If you leave the mushroom, for 30 minutes, outside the package the alcohol will be disappear  and regain its flavor.

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For best storage and flavor keep inside the refrigerator and consume within a week.  It is not recommended to Store mushrooms at room temperature due to accelerated respiration causing the mushroom to rapidly degrade in quality.

 

If you plan to use only some of the mushrooms store them in plastic wrap or keep them in zipper bag for later use. Once the package is opened though, it is recommended to consume the mushrooms as soon as possible.

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Moisture may be collected and absorbed inside the package.  If you do not smell foul odor, it should not be a problem. In addition, Mushrooms are also fresh produce and are breathing, which can also generate moisture. 

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  • Each mushroom has a distinctly different umami component, by combining them it will multiply the umami flavor. Also try cooking with foods like meat and seafood for a nice complementary Umami taste.
  • Guanylate starts to increase at 50℃(122℉) and peaks at 60-70℃(140-158℉). When you are preparing a soup, you should put the mushroom in before water begins to boil and heat it the soup slowly to maximize umami.

Bunashimeji

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In the wild, Bunashimeji mushrooms have a strong bitter taste, but Hokto mushrooms are developed to be less bitter.  In rare occasion, some people still can taste a little bitterness, this is due to the compound Polyphenol, which has been known to be a beneficial nutrition.

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Individual mushrooms sometimes have different colors, Colors can sometimes vary from being whitish to blackish. The color of the Mushroom does not affect the taste or quality.

Bunapi

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The Bunapi mushroom is abundant in amino acids and has a sweet taste. With a sweeter taste, is best suited for children and people who do not like the bitterness of mushrooms. In addition to its sweetness, the Bunapi mushroom has a nice smooth texture when eaten, making it a great addition to any meal. 

King Trumpet

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Unlike Bunashimeji, King Trumpet mushrooms do not have a base.  You can use all of the mushroom without cutting anything. As a reminder, The best King Trumpet mushrooms have curled caps with white and resilient stems.

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These are spores of the mushroom.  The mushroom is still alive and fresh even after being harvested and packaged. Sometimes they will generate spores inside package. This does not affect the quality of the mushroom and is safe to cook and consume.

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Mushrooms are 90% water in comparison to Spinach or Cabbage which can have a water content between 91-93%. Due to the high water content, when you squeeze the mushroom water will come out. It is also very water absorbent and can absorb the condensation within the package. Lastly, if the mushroom is damaged it will deteriorate sooner and release some of its moisture. 

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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 curled cap. They are safe to consume.

Maitake

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Maitake mushrooms have Proteolytic enzymes that prevent protein, such as eggs and meat, from solidifying. If you want your dish to solidify when cooking with Maitake, you should boil the mushroom for at least 30 seconds before adding it to your dish. On the other hand, one advantage of adding Mitake directly into your dish, is that it can help tough meat become tender.

 

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Under the caps of Maitake is a part called the gill. The gills of the mushroom produce spores as it readies its self for reproduction. As the the mushroom grows the spores become more visible. These spores may be more visible but they do not effect the mushroom and are edible. 

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Maitake mushrooms have a natural black pigment to them, thus making the liquid they produce black as well. It is not scum; it contains nutritious ingredients beneficial to health, like polyphenol.  To get the most nutrition out of the mushroom, do not discard the liquid. One helpful suggestion is to use Maitake mushrooms in soups for creating a highly nutritious broth. 

Others

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The Hokto Kinoko Company currently produces mushrooms in San Marcos, California. By producing our mushrooms locally we guarantee them to be fresh and delicious and support the local economy. 

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Hokto mushrooms are produced every day. By making a great effort to ship the mushrooms every weekday, including Saturday, we can efficiently supply fresh and high quality Hokto mushrooms to all our consumers.

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Some mushroom companies delegate seeding, growing, packaging, and selling to other companies. However, Hokto mushrooms are completely produced in-house . We control everything from spore production to selling the final product, giving us the guarantee that our mushrooms are the highest quality available.

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Hokto mushrooms are carefully harvested and grown in our factory in a fully controlled environment to protect the mushrooms from outside forces. Even our employees, who take part in the growing process, are subject to a thorough hair and dust removal and alcohol disinfection process before they are allowed to enter the facility. Moreover, our workers are provided with exceptionally clean suits and custom boots before they can begin work.

Explore our factory

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Hokto originates from the prefecture of Nagano, Japan where there is the highest life expectancy.

Mushrooms are popularly consumed in Japan, such as, Simeji, Maitake, Shiitake, Enokitake and Matsutake. This may be among the many reasons why Japan has been ranked number one in life expectancy in the whole world. With such high standards, Japans life expectancy is an apt testament to the quality of Hokto mushrooms.

For more information in the technology used in cultivating our mushrooms, click the link Japan Technology