Mushroom Production

Cultivating mushrooms on timber logs is an East Asian tradition dating back nearly a millennium – one that we are proud to preserve. It is a food production method that makes great use of our native resources: our 7-hectare woodlands of mixed coniferous trees and hardwood species. Suitable trees felled during forestry management on our grounds – for instance strategic thinning of young trees in order to reduce overcrowding and competition – are quickly processed to be used for mushroom cultivation instead of being left to rot and contributing to carbon emissions.

Once inoculated with fungal spores, the logs are left to their own devices with very little human intervention – save sheltering them under forest canopy and occasional misting to regulate their humidity. As the mycelium spreads across the logs and beyond where they contact the ground, the character unique to that particular forest floor becomes imbued in the composition of the final mushroom: still how that specific species tastes and smells but more intensely, while reminiscent of the flavours and scents of wild mushrooms foraged nearby.

On the several hundred inoculated logs currently in production, we are growing grey oyster mushrooms and shiitake (both koshin and donko varieties).