WHY CHOOSE EMPEROR?
By choosing Emperor, you support local small-scale producers. Emperor shiitake mushrooms offer the highest possible quality and are grown completely organically.
Sustainability is an essential part of our operation, so you can be sure that your choice is environmentally friendly.
Furthermore, Emperor shiitake mushrooms are known for their excellent, juicy, and soft flavor, making them an enticing option for cooking.
By choosing Emperor, you get to enjoy delicious shiitake mushrooms while also supporting domestic production and sustainable cultivation.
Did you know? Shiitake mushrooms' umami, the "fifth taste," enhances the natural flavors of the food, adding a rich depth of flavor to your dishes.
REFERENCES
THE NOBEL BANQUET 2023
The Nobel Banquet Menu 2023, served after the Nobel Prize ceremony, consisted of four courses.
To our great delight our premium Emperor mini shiitake mushrooms were featured in the main course of the menu.
MICHELIN RESTAURANTS
Emperor shiitake mushrooms are featured in the menus of many Michelin-starred restaurant, in addition to other excellent restaurants.
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You can find more information about Michelin Star here.
THE PRODUCTION PROCESS
Explore below the story of Emperor organic shiitake mushrooms, from sourcing the raw materials for cultivation substrates to how the mushrooms find their way onto our plates.
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MAKING THE SUBSTRATES
Our growing substrates are constructed from organic materials sourced from local organic farms in our vicinity. These materials are added to high-quality Sac O2 filter bags.
STERILIZATION AND COOLING OF SUBSTRATES
The substrates are sterilized in an autoclave at 120 °C (248 °F), after which they are cooled before inoculating with mycelium.
INOCULATION OF MYCELIUM
High-quality mycelium is inoculated into the substrates in a sterile environment.
PRE-CULTIVATION
The pre-cultivation of mushrooms takes place under carefully controlled conditions and lasts approximately 13 weeks.
TRANSFER OF SUBSTRATES TO CULTIVATION FACILITIES
The substrates are removed from the bags and transferred in batches to the cultivation halls according to a planned annual cycle.
HARVESTING AND SORTING OF MUSHROOMS
Approximately a week after the transfer to the cultivation halls, the mushrooms are ready for harvesting. During the harvesting phase, the mushrooms are sorted into different categories under sensory quality control.
PACKAGING OF MUSHROOMS
The mushrooms are further packed into recyclable boxes and consumer packages based on quality and size, all under strict quality control.
DOMESTIC MARKET TRANSPORT AND EXPORT
After packaging, the shiitake mushrooms are ready to fulfill their important mission of delighting people's taste buds.
The maintenance of the cold chain required for shiitake mushrooms is ensured by a high-quality logistics service specializing in perishable products.
EMPEROR SHIITAKE MUSHROOM SUBSTRATE
The organic materials for our growing substrate are sourced from local organic farms in our vicinity.
WHEAT
Organic wheat from the organic farm of Mika Suomi
WOOD CHIPS
Certified birch wood chips from Emil Raimoranta's organic farm
MYCELIUM
High-quality mycelium from the Belgian company Mycelia
The used substrates are returned to Raimoranta's farm as soil conditioner.
One substrate can yield over 100 mushrooms.