Japan is known for its unique and highly valued chestnut mushrooms, which are often referred to as "mushroom mushrooms" in local markets. These mushrooms are prized for their distinct shape and rich flavor, making them a popular choice among Japanese consumers, especially as gifts. The high demand has led to the development of industrialized cultivation methods, with some air-conditioned growing rooms located near vegetable markets. Consumers can visit these facilities to pick fresh chestnut mushrooms directly from the bags, placing two large, fresh mushrooms into a small bamboo basket wrapped in plastic. Each basket typically weighs around 1 kilogram, with gray-black varieties priced at approximately 2,300 yen and white varieties at about 2,700 yen. This premium pricing makes them ideal for gift-giving, while regular edible chestnut mushrooms are more affordable but of lower quality.
In 1997, Japan's industrial production of chestnut mushrooms exceeded 10,000 tons, but the annual consumption still reached about 20,000 tons, indicating that the market demand outpaced supply. One example of successful mushroom farming is a farm in Gunma Prefecture, where the owner invested around 20 million yuan in less than 1,000 square meters of space. Five Nepali workers operate the facility daily, producing about 1,000 kg of fresh mushrooms. At a market price of 120 yuan per kilogram, the annual sales amount to around 24 million yuan, with the investment recovered within two years.
The cultivation techniques used include mixing broad-leaved wood chips, particularly beech, with coniferous wood shavings up to 30%, as this has minimal impact on yield. Adding 20% soil to the substrate promotes fruit body development. A good yield is achieved by incorporating 30-40% coarse wood chips, which are processed into pea-sized pieces using a machine.
Corn flour is the most effective supplement, followed by bran, with a 1:2 ratio of bran to corn flour being optimal. Litchi chinense alone results in low yields, but when mixed with beech wood chips, it produces similar results to eucalyptus. Adding 20-30% old strains improves yield by 5-10%, possibly due to bacterial activity that enhances fruiting.
Cultivation involves mixing sawdust and nutrients in a volume ratio of 10:1 to 10:2.5, and by weight in a ratio of 10:2 to 10:3.5. The moisture content should be around 50-55% for germination, and 64% for fruiting. Bags are filled with 2.5-2.7 kg of wet material, with 6 holes drilled for ventilation. The bags are sealed after inoculation, leaving about 5 cm of space above the material for proper air exchange.
Sterilization is done at normal pressure or via autoclaving at 120°C. After cooling to 25°C, the medium is inoculated under sterile conditions. The culture room must maintain a temperature of 22-23°C, with proper ventilation to prevent mold growth. Light is introduced after 35 days to promote primordium formation, but not during the early stages to avoid browning of the mycelium.
After 40-45 days, the primordium forms and develops into mature mushrooms. To delay primordium formation and increase yield, yellow light is used, extending the growth period by 20 days and increasing yield by 15-20%. During the fruiting stage, the environment must be carefully controlled—temperature between 18-22°C, humidity 85-95%, and CO₂ levels below 1.5‰.
Harvesting occurs when the caps are fully developed and emit a strong aroma. Mushrooms can be harvested 15-18 days after the first signs of growth, with each bag yielding 400-500 grams. After harvesting, the spent substrate can be buried in soil for a second harvest, increasing the bioconversion rate to 65-80%. This method is more effective if the bed is cultivated before June, as fruiting rates drop significantly in July.
Spent substrates can also be placed in open areas with good ventilation and drainage, covered with straw or leaves to retain moisture. Although the quality is slightly lower, this method helps reduce waste and provides an additional harvest of 150-250 grams per bag. Overall, the combination of advanced cultivation techniques and careful environmental management ensures the continued success of chestnut mushroom production in Japan.
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