Brown enokitake mushrooms called wild tea mushrooms, kaki no ki mushrooms, and green tea enokitake mushrooms, which are closer to the original species of enokitake mushrooms, have also been commercialized is wonderful.
I’ve heard that it’s a hybrid of wild enokitake mushrooms. Impression that it is brownish and crunchy compared to ordinary enokitake. It seems that it is also called mountain enokitake. When exposed to sunlight, the original color of enokitake mushrooms appears. It seems that the full-bodied flavor increases when exposed to natural light and sunlight.
I heard that enokitake mushroom cultivation began around 1957 in Nakano City, Nagano Prefecture. It seems to have spread among farmers as a side business during the off-season in winter. After that, the number of specialized producers increased, and it developed into facility production. It seems that the quality and production volume have been improved by improving technology and varieties over many years, and by building a division of labor system between agricultural cooperatives and producers. In recent years, the yield has increased significantly due to the enlargement of cultivation facilities and the introduction of the latest technology, supporting our food. Good ingredients tend to be popular, but I hope that the value will increase more and more.