Hokto mushrooms do not need to be washed
Hokto mushrooms are grown in automated environment and usually never touched by human hand. You will not see any dirt or dust on the mushroom.
When our employee enters the facility, hand and shoes are disinfected. Also dust and loose hair on the clothes are checked to be cleaned. On top of that, we don’t use any agrichemicals. So, you do not need to wash the mushroom because it is grown in such clean environment.
Mushrooms are made of hypha(fungi fiber), when you wash them, water will get in between the fibers and texture will get worse and fragrance will disappear. If you still want to wash them, you can lightly wash them or wipe with a damp paper towel.
How to choose fresh mushrooms
In any kind of mushrooms, the more resilient, the fresher. Choose mushrooms with firm cap and stem, that are not watery.
Keep Hokto mushrooms in a refrigerator
Like all other produce, it is best to keep Hokto mushrooms in a cool location with regulated temperature such as refrigerator.
When you keep freshly purchased Hokto mushrooms in the refrigerator, you may see that mushroom to be slightly wet as if it has sweated. This is a proof that Hokto mushrooms are fresh produce which collect moisture due to temperature difference. The mushroom is still fresh as long as it keeps the resilience even if it gets moisture.
Left over Hokto mushrooms, keep in a tight container
Hokto mushrooms are fresh produce. After opening the package, it starts losing more freshness. If you have any left overs, you should wrap them tightly or wrap with a paper towel and put it in a zipper bag, then keep them in the refrigerator.
While keeping the Hokto mushrooms in the refrigerator, something similar to downy hair started to grow. Can you eat this?
Hokto mushrooms are live even after harvest and packaging. In some cases, surface part of mushroom starts to grow again. This is called “aerial hyphae” and these are just developing mushrooms which are safe to eat, while Hokto mushrooms are best enjoyed as soon as purchased. If you are still concerned, you can wipe these off very easily with any wet cloth or paper towel.
Freezing Hokto mushrooms
While we don’t recommend, it is better to freeze Hokto mushrooms in small portions, because they can quickly freeze which avoids texture loss rather than slow freezing. It is also convenient for reuse. However, you will lose the taste and resilience along with the nutrition for sure when you defrost.
How to maximize Hokto mushrooms tastes
When cooking a soup, you might put many ingredients after the water is boiled, but Hokto mushrooms increase in umami best at 60-70℃ (140-158℉). Therefore they should be put so the soup can go through the temperature range releasing most umami.
It is same when you stir fry, do not over cook. Furthermore, by combining different Hokto mushrooms you can multiply the umami.
How to prepare Bunashimeji
Remove the base
First separate the mushroom to halves, then cut the base in V angles. You will not cut off the edible part this way. Pick Bunashimeji with thick stems.
Chop it up for umami
It is best to separate and chop up Bunashimeji to maximize its umami. When cooking a soup starting with no boiling water, you will taste the difference.
Don’t chop it up feel the crispy
Separate them into halves, remove the base, start cooking! You can feel the crisp texture, and even if you over cook, it will not be soggy.
Ease of use by separating
It is usually best to separate Bunashimeji into a bite size portion. It’s easier to cook and easier to eat. If you separate them individually, you will increase the volume of plate.
How to prepare Bunapi®
*Both above are images of Bunashimeji.
First remove the base
Like the Bunashimeji, Bunapi® has base. Separate them to halves then cut the base in V angles. Unlike other mushrooms, bases are white also, don't cut out the edible part.
Basically, separate the mushrooms
Like the Bunashimeji it is best to separate Bunapi® into a bite size portion. It's easier to cook and easier to eat. If you separate them individually, you will increase the volume of plate.
Almost no scum, can be used in variety
Bunapi® has almost no scum when cooking. It can be used for variety of preparation such as, simmered dish, slow cooker, stir-fry or salad.
For toppings, separate individually
Bunapi® is pure white, which can be used perfectly to enhance color on your plate. If you separate them individually, it can be used for salad, soup or any kind of toppings. It does not interfere with other colors, but enhance the other components in the plate.
How to Prepare King Trumpet Mushrooms
No base, no preparation
You don’t have to trim the base of a King Trumpet mushrooms because it is trimmed before being packaged. You can cook the entire King Trumpet mushrooms while you can cut off the tip of the mushroom when you found residue of the base or any stains or dirt.
Use Your Hands
You can easily break apart a King Trumpet with your hands. The thickness can vary depending on your preference and the recipe. By using your hands instead of a knife, the surface of the mushroom will soak up more flavor and cooks faster.
Thick cut for crispy chew
King Trumpet can be enjoyed in many different ways by varying its thickness. With a thick cut you can enjoy a crispy chew, but we recommend slow cooking as the best option. Simmering will not make the mushroom soggy. The mushrooms can increase the volume of the dish. Cut the caps into 4 pieces.
Cut will make a difference
One of the most appealing aspects of the King Trumpet is the crispy chew, but when you cut them in rounds, they have a meat-like tenderness. Cut the King Trumpet to break down its fiber, making it softer and easier for elders and children to chew. You can also use King Trumpet mushrooms as a meat substitute to decrease calories on a plate.
What are the white powders around the caps?
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.
How to Prepare Maitake
No Base, Use As-Is
Like the King Trumpet, Maitake does no have a base. If you wash Maitake, you will reduce the flavor. Save prep time and improve the taste of your dishes by serving Maitake as soon as possible after purchase.
Split by Hand to Increase Flavor
When you split Maitake by hand, the textured surface of the mushroom will absorb more flavors. Black juice from the mushroom is polyphenol, which is very nutritious and should be eaten. If you are concerned about the color of polyphenol, boil the mushrooms briefly to eliminate the black juice. However, we do not recommend removing polyphenol.
No Knife, No Cutting Board
Maitake can be separated by hand and are ready to cook. There is no mess to clean up.
Choose Thick, Big Caps
The best Maitake has thick, big caps. Hokto Maitake has a rich, velvety texture with umami in every bite.