
For over 85 years, Takehisa has been a family-owned shiitake mushroom company based in Chikugo, Kyushu, renowned for their exceptional dried shiitake mushrooms.Â
The journey of Takehisa's shiitake begins in the forests of Kyushu, where farmers meticulously cultivate the mushrooms on sawtooth oak logs. The prized Donko shiitake mushrooms grow slowly during the cold winter months, allowing them to develop a thicker texture, richer flavor, deeper umami, and an exquisite aroma. Fresh Donko shiitake are recognizable by their plump, rounded caps and substantial weight. After harvesting, the mushrooms are gently dried over 20 hours at 60°C. The distinctive white cracks, or "flowers," on the dried mushroom caps are a mark of premium quality and a healthy growing environment.
Once dried, the mushrooms are sold at auction, where Takehisa carefully selects the best of the best. With deep knowledge of each farmer and their standards of quality, Takehisa’s expertise shines in their ability to source only the finest mushrooms. During packing, each mushroom is hand-inspected, with smaller, flatter, or broken ones repurposed into shiitake powder. The dedication of Kyushu's farmers and Takehisa’s unmatched skill in selection and preparation result in some of the finest dried Donko shiitake mushrooms available.