Our taste for mushrooms
Just as the Japanese, we like the characteristics of shiitake mushrooms for their texture, for being meaty, with a strong flavor and their beneficial properties.The Japanese have been growing shiitake mushrooms on trunks for over ten centuries, they would cut trees and place them next to other trees where wild shiitake mushrooms were already growing to increase their quantity and thus began the culture of shiitake mushrooms, being shii oak and take mushrooms, so the culture must be done in oak to preserve all its original characteristics.
We try to combine this knowledge acquired over more than a millennium with the most modern scientific techniques, preserving the traditional metedus.
What we do
Our mushrooms are produced in a traditional way, with the best organic oak wood exclusively to obtain mushrooms with the best characteristics and properties. because only mushrooms grown in oak are able to obtain this quality and beneficial properties that distinguish them from those grown on other wood and substrates that yield crops in greater quantities but without the same beneficial properties.
The entire process is done manually, trying as much as possible to incorporate the ancestral Japanese techniques where the drills for drilling the trunks are imported from Japan and are made specifically for mushroom cultivation.
Thus, we provide products of excellence we are always looking for perfection and improvement of the final product in order to satisfy our most demanding customers. Our entire cultivation and dehydration process includes organic certification.
In the dehydration of mushrooms, we use top dehydrators to ensure better dehydration at low temperatures and to preserve all the qualities of the mushrooms.
Shiitake mushroom and health benefits
Shiitake mushroom has health benefits and according to some studies, it has been shown that there is a significant reduction in thrombosis by individuals who regularly consume Shiitake mushroom oil. The Department of Agriculture and Biological Chemistry at Nihon University in Japan has shown that the level of lanthionine (lenthionine) found in Shiitake mushrooms inhibits platelet aggregation.
A study in Sweden significantly highlights the health benefits of Shiitake mushrooms, in particular their ability to lower blood cholesterol levels. The substance responsible for this reduction is erytadenine.
Shiitake mushroom contains an active substance called Lentinula (lentinan) which not only helps in strengthening the immune system but also promotes anti-cancer activity. Numerous studies have highlighted the anti-cancer capabilities exhibited by Lentinula (lentinan) extracted from Shiitake mushrooms. The various studies carried out in Kobe, Nagoya and Tokyo have shown different effects ranging from reduction and slowing of growth, to regression and even an increase in activity in combating tumor proliferation. Each of the studies cited Lentinula (lentinan) – a form of beta-glucan – as the key to this, as it can stimulate the immune system and therefore help activate certain cells and proteins that attack cancer. Its use is closely linked to helping against gastric cancer.
Having as main nutrients: Lentinan, Vitamins B2, B12 and D.
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