We only use shiitake mushrooms grown outdoors on logs harvested from the forests around Takachiho Town. This region is a mountain village enveloped in a "sea of clouds," a mist that appears from autumn to spring. Shiitake mushrooms are grown naturally, nurtured only by the humid air, the nutrients of the konugi (Japanese oak) logs, the vitality of the forest, and the blessings of rainwater. This area, with its abundant broadleaf forests, maintains an ideal environment for shiitake cultivation. The mushrooms are cultivated outdoors using konugi logs and are pesticide-free. Unlike greenhouse cultivation, the wind can cause the shiitake mushrooms to bend, but this also allows excess moisture to evaporate, resulting in shiitake mushrooms with a rich flavor and firm texture. The traditional texture, often described as "abalone of the mountains," is a result of outdoor cultivation. The low temperatures, low rainfall, and frequent mist create a harsh environment that allows the mushrooms to grow deliciously and develop sweetness. Immediately after harvesting, the producers rapidly dry the mushrooms with hot air, followed by finishing with far-infrared drying. This process raises the internal temperature of the shiitake mushrooms to 80°C. Drying at temperatures above 60°C activates the decomposition enzymes within the shiitake mushrooms, increasing the natural umami component, guanylic acid, making them even more delicious. ※ If you would like to purchase multiple items or combine them with other products, please be sure to let us know before purchasing. We will calculate the price and create a dedicated product for you (*^^*) #DriedGoods #Shiitake #LogCultivation #OutdoorCultivation #PesticideFree #ChemicalFree #Dashi #Shiitake #Mushrooms #TakachihoTown Features... No pesticides used during cultivation, emergency food, additive-free