The highest mushroom production in Japan! I want to eat it in the summer, it's delicious in the summer Nagano The prefecture's speciality

Marunaka Lodge(Nozawa Onsen Village)
As you walk along a mountain path with only one car passing by, you will see an area lined with multiple logs on the mountainside. The log features a large mushroom that can be seen from a distance. Marunaka Lodge is a place where logs grow in the mountains of Nozawa Onsen Village. About 20 years ago, the hotel was renovated from a guesthouse to an experiential lodge, and the owner himself guides the guests to harvest mushrooms and wild vegetables, allowing them to enjoy the mountains, making it a "mushroom inn" that only a few people visit, and is known to only a few fans.

"The flavor and flavor of mushrooms in the mountains are completely different. The distinctive seasons of Nozawa Onsen Village nurture delicious mushrooms."
This is what the owner Kadowaki Akihiko said. The mushrooms grown in an environment that is as close as they are natural mushrooms as they are, are surprisingly large, and some such as maitake mushrooms grow to a size that cannot fit into cardboard boxes.

The log mushrooms grown in a natural environment are very large, and the shiitake mushrooms are as large as the palm of an adult's hand. Many people are surprised by the size, firm texture and flavor that they have never seen before.

Marugane Co., Ltd.（Nagano City）
Nagano Enokitake is a region that produces more than 60% of the national distribution volume. In the past, medium made from gae flour (wooden flour) (a bed of bacteria in which mushrooms grow) was used, but in recent years, medium made from crushed inexpensive foreign corn mobs (corn cores) that can greatly increase yields have become the norm. Meanwhile, we still produce culture medium that has been crushed from domestically produced materials and aged for 1-2 years.Nagano City"Marukin" of. As many producers change their cultivation methods in pursuit of lower prices and efficiency, the company, whose mission is to contribute to the health and happiness of people and the planet through Enokitake, has been using unchanging manufacturing methods since 1972, when Enokitake began producing Enokitake.

The domestically produced timber used for the culture medium is thinned for about 30 years. "By making effective use of thinned wood to develop forest soil and creating planted soil in the forest, we are bringing the special bounty of the forest to many people in the town," says Kaneko (right of the photo).

Mushroom Village(Suzaka City)
Mushroom Village is located in a mountain village rich in nature at the foot of Sugadaira Plateau. We carry out everything from growing and cultivating our own in-house production to cultivating and processing.
"It is only by growing the seed bacteria and doing it in-house that we can focus on the detailed cultivation specifications," says Arai Masahiro, head of the Mushroom Village Division of Shinko Kogyo Co., Ltd. The company, which was responsible for designing and constructing plants (a set of factory equipment) for Motoko Tokinoko farmers, began to enter mushroom cultivation more than 30 years ago. Currently, we grow a variety of mushrooms that are difficult to mass-produce and are rare and valuable.

The six types of mushrooms are constantly grown: tamogi mushrooms, sweet and crispy flavored enoki mushrooms, wild seed enoki mushrooms, tokiiro hira mushrooms, hira mushrooms, and yanagi mushrooms. "Tamogi mushrooms," "Tokiirohira mushrooms," and "Hiratsuki mushrooms" grow from early summer to autumn, while Enokitake mushrooms are mushrooms that grow from autumn to winter. The cultivation environment is adjusted by changing the temperature, humidity, and light of the cultivation room according to each type, and some equipment such as a sterilizing pot are manufactured in-house. All of the mushrooms made in this way are rich in flavor and nutritional value. In addition, "wild species of Enokitake" is a species of Enokitake, a native species that grew naturally in the mountains and is cultivated. They have been breeding a common pure white berry roe kitake to create a "sweet crunchy roe" varieties, creating new varieties.

Shimada Agricultural Association（Nagano City）
Copleine is a high-class mushroom in Europe. These beautiful, white mushrooms are shaped like tsukushi, and have a unique, chewy texture and strong flavor, making them a singular taste that goes well with any dish. It is distributed almost all over the world, and in Japan it grows wild in grasslands and fields from spring to autumn, but it is difficult to grow. This is because, as the Japanese name suggests, it does not last long enough to melt after growth (overnight). For this reason, it is also called the "phantom mushroom" and there are few cultivation examples nationwide, and it is said that no one has succeeded in continuing production until now. Meanwhile, I've been doing research for about 25 years.Nagano CityShimada Hideaki, the second generation of Shimada, the agricultural cooperative corporation, succeeded in cultivating it in 2016. He is a valuable producer who continues to grow it.

Once the mycelium spreads within the bottle, spread the medium and cultivate it. When copleine grows to about 12-25cm, its umbrella has a fluffy texture, a crisp shaft, and a crunchy root, but in this condition it is not easy to store, so it is harvested to the size of a little finger and is commercialized.