Farmer Noguchi Sangyo cultivates large, bouncy, and rich in texture nameko mushrooms.

What We Grow:
Nameko Mushrooms

Not much is known on how to grow nameko mushrooms. First, the mushroom jars are filled with Okara or wheat before being sterilized to attach the bacteria. Then, the jars are left to rest for 60 days, before being allowed to grow for another 20, making it around 80 days before the mushrooms are ready!

At Noguchi Farms’ Nameko mushroom cultivation room, all variables, including humidity and air conditioning are strictly and thoroughly controlled.

It has been 25 years since we took over the cultivation of nameko mushrooms. It has many fans for its crunchy texture and rich flavor. In order to produce a unique texture, the legs are grown thick and the head is round, and the cultivation is done slowly at low temperatures.　The fungi required for cultivating nameko mushrooms are changing, but we are working hard to produce tasty nameko mushrooms by making innovations each time.