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  • Issues

  • 2024 - 1 Spring
    • Basic studies on food science and biochemistry on the functional ingredients of mushrooms
    • From Forest to Feast: Unveiling the Profound Legacy of Human-Mushroom Relations
    • Meet the Growers: A Unique Take on Hanabiratake
    • Are mushrooms missing out on the health food craze?
    • Cooking with Kinoko



  • 2023 - 4 Winter
    • Effect of adding fossilised shell in Auricularia polytricha cultivation
    • Self-Reflections on what the European market can do better
    • Wood ear mushrooms An under-utilized functional food
    • Meet the Growers A visit to Tamura Farms
    • Scaling up can be the right decision
    • Cooking with Kinoko
    2023 - 3 Fall
    • Health Claims: Ergothioneine, How to market something you can never remember how to spell
    • Lessons from the vertical farming industry Lessons from the rubble
    • Scaling up can be the wrong decision Why it can be the wrong choice
    • Selling Substrate Substrate is a business too
    • Meet the Growers Shinshu Mushroom Workshop
    • Cooking with Kinoko
    2023 - 2 Summer
    • A Look at Sakato Sangyo: Japan's Largest Cultivation Bag Producer
    • Meet the Growers Part 2: Fuji Kinoko Center
    • Development of edible mushroom production technology using waste biomass
    • Kato Enoki: Staying on Top in a Tight Market
    • Shiitake Substrate Corner
    • Branding Corner: Dried Mushrooms as Seasonings
    • Cooking with Kinoko: A Primer to Oyster Mushrooms
    2023- 1 Spring
    • Health Claims: What in the world are beta-glucans?
    • Meet the Growers: Large-Scale Bunashimeji Cultivation at Misuzu Life
    • Baby Steps: Shiitake Cultivation Basics
    • Origins of Mushroom Cultivation: Shiitake log cultivation
    • Enoki Issues: A solution to repeated recalls
    • Cooking with Kinoko

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Japanese Exotic Mushroom Journal1-2-13 Honmachi, Komoro city, Nagano prefecture, Japan 384-0026
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