【Product name】
Raw cloud ear mushroom (coarse hair)
【Type】
Auricularia polytricha（Auricularia auricula-judae(Bull. : Fr.)Wettst.）
【Main office】
Takeigama, Kashima City, Ibaraki Prefecture, Kashima Factory: Shizaki (Harakin Co., Ltd.)
【Origin of name】
The kanji character “wooden ear” is used because it resembles the shape of an ear, and the texture is crunchy like a jellyfish. It seems that the attention was focused on the fact that the cloud ear fungus is more hairy than the cloud ear fungus, and the surface is covered with hairs of 450 μm or more in length.
【Major features】
Harakin Co., Ltd. manages the growth of the fungus to maintain the environment that the fungus prefers, as it is important to balance the four elements of temperature, humidity, CO2 concentration, and illuminance. When it is time to harvest, employees harvest each one by hand, and it seems that everything from washing with water to packing and shipping is carried out at the company’s own factory. Developed the world’s first high-speed cloud ear mushroom cultivation technology. The Cultivation Research and Development Division independently developed a unique cultivation technology that has never existed before and obtained a patent. As a result, the growth cycle can be greatly shortened, making it possible to harvest and ship live jellyfish that are thicker and more voluminous throughout the year. Aiming to improve quality, we are striving to deliver even more delicious live jellyfish to our customers. The amount of cloud ear mushroom production is top class in Japan, but the development of cultivation technology has enabled stable harvesting and shipping throughout the year. Since 2013, the annual production volume will be 100 tons, and from 2020, the annual production volume will be over 200 tons, making it one of the top producers of live jellyfish in Japan. Using state-of-the-art indoor production, we cultivate high-quality mushrooms that are friendly to both the environment and people. Mr. Kenji Hara, the representative of Harakin, started farming at the age of 21 as the eldest son of a farmer who cultivates melons in Kashima City. He farmed with his father for two years. Bare ground, which was the mainstream at that time, was greatly affected by the weather. I was looking for farm products. It seems that the facility for indoor cultivation of mushrooms requires a huge amount of construction funds, so they had a lot of trouble. Despite opposition from those around him, his enthusiasm convinced those around him, and in 1982 he built a production plant for oyster mushrooms (pleurotus ostreatus) and in 1988 a production plant for shimeji mushrooms (Hypsizigus marmoreus). Construction. Currently, Harakin seems to be cultivating top-class mushrooms in Japan, mainly bunashimeji and king oyster mushrooms. Through cultivation, he seems to have been fascinated by the components of cloud ear mushrooms. Also, I wondered why nutritious cloud ear mushrooms were not produced domestically, so I did some research and found that most of the cloud ear mushrooms consumed in Japan were mainly dried cloud ear mushrooms imported from China. It seems that only a few Japanese companies started domestic production because the consumption of imported cloud ear mushrooms had become established. Food is what makes the human body, so we want to make this excellent agricultural product safe and secure. I wanted to switch to something good for my body, so I took action. With this in mind, I started researching cloud ear mushroom cultivation, and after four years, started producing and selling purely domestic live jellyfish. Furthermore, from 2015, we started selling Hana-kikurage, which weighs more than 200 g per strain, and is especially thick and voluminous, and has been carefully selected and branded. In addition, the company he founded has abolished the retirement age system since 2008, and actively advertises job vacancies for people over the age of 60 under the slogan, “Work until the age of 90.” Introduced a form of employment that allows Senior employees over the age of 70 now make up less than 10% of the total. In 2016, this initiative was highly evaluated, and received the highest award in the “Elderly Persons Employment Development Contest” commended by the Minister of Health, Labor and Welfare. In the process of making a medium for inoculating mushrooms, the raw materials are sawdust, mainly bran, bean curd refuse, and corncob meal. Moisture content is adjusted to 65%. It seems that the raw material is sufficiently mixed with a mixer and homogenized, then filled into an 850 cc mycelium bottle with a culture medium stuffer, capped and piled up with an automatic stacker. In the sterilization process, the bottle filled with medium is moved into the sterilization pot. This process is divided into 5 stages of heating, pre-cooking, sterilization, steaming, and degassing, and it seems to take about 6 hours. In addition to sterilizing the medium, it also has the meaning of changing the medium so that the mushroom mycelium can easily grow, so it seems to be a very important process. It seems that the sterilized culture medium is moved to a cooling room with a cooler and waits for the culture medium temperature to drop below 20 degrees in order to make the temperature suitable for inoculum. It seems that it takes about one day from the operation of the sterilization kettle to the end of cooling. Next, it is carried out with a fermenting machine in a fermenting room that has been made into a clean room, and the hyphae spread while absorbing nutrients from the culture medium. From cultivation to maturation: Bottles inoculated with the inoculum are immediately transported to an incubation room where the temperature, humidity and carbon dioxide concentration are controlled. Cultivation is divided into 3 stages: initial culture to 10 days, middle culture to 40 days, and late culture (ripening) to 90 days, and it seems that appropriate management is performed for each growth process. The surface of the slowly matured medium is machined into a bowl shape and sprinkled with water to prevent it from drying out. After scraping the mushrooms, the mushrooms are moved to the sprouting room, where they are kept at 13°C or below for 12 days to create mushroom sprouts. After 12 days, small sprouts formed on the surface of the culture medium using the nutrients in the bottle. As this sprout grows, it looks like a mushroom. Nurturing seems to be the process of growing small mushrooms formed by sprouts. In order to make harvesting work easier, caps are put on when they are small and they are managed for another 12 days before harvesting. The mushrooms, which have been cultivated and managed for 12 days, are said to be ready for harvest after going through a four-month process from preparation. Harvesting is done slowly and carefully one by one so as not to damage the umbrella. From packaging to shipping, it seems that thorough temperature control and countermeasures against contamination are carried out in order to maintain safe, secure, and freshly picked quality. Former Daido village in Kashima (Shizaki, Daisho-shizaki, Takei, Takeigama, Tsuga, Hamazuga, Kazu, Tanagi, Arai, Aotsuka, Kakuori): Until the Edo period, villages were formed for each section of village, but when the Edo period ended and the Meiji period began, the municipal system was promulgated in 1888 and towns and villages were merged. After that, the great municipal mergers of the Heisei era; series of large-scale municipal mergers carried out between 1995 and 2010 under the temporary Special Mergers Law (Japan’s municipal mergers in Showa and Heisei era: a comparison of two government -led merger promotion policies), Kashima City was born. Initially, there was a proposal to name the city ‘鹿嶋市,’ but 鹿島市 in Saga Prefecture had been using the same name since 1954, so the same name would cause confusion. becomes. Therefore, it seems that the character of “鹿嶋” and the character of “鹿島” are mixed in the city, such as “Kashima Municipal Kashima Elementary School”. Since ancient times, the Kashima region has occupied an important geopolitical position as the base of the Yamato Imperial Court’s strategy for eastern countries, and has prospered around Kashima Jingu, the number one shrine in Hitachi Province. Along with Katori Jingu Shrine in Katori City, Chiba Prefecture, it is literally the birthplace of martial arts, symbolized by the enshrined deity of Kashima Jingu Shrine, Takemikazuchi no Mikoto. In addition to the Kashima Shinryu handed down from his ancestors, he mastered the Tenshinshoden Katori Shinto-ryu (a martial arts style founded by Ienao Iizasa in the middle of the Muromachi period and one of the three major sources of martial arts) handed down from his adoptive father, Shinto Kashima. Matsumoto Bizen no Kami Naokatsu (founder of the Kashima Shinryu school) and Matsumoto Bizen no kami (the founder of the Kashima Shin-ryu school) are described as Kiseigen in the records. His name was originally Masanobu, but he was given one character after an audience with the 9th shogun Yoshihisa Ashikaga. It is said that he changed his name to Naokatsu, and it is said that it was also his childhood name. The Matsumoto family was the family of Kashima Shishukuro in Hitachi (Ibaraki Prefecture) for generations, and was also the Horibe (shinto priest) of Kashima Jingu. Saemondayu Kashima, the lord of Kashima Castle in the country, is the youngest son of Emperor Kanmu. He prays day and night before the gods of Kashima and asks for the mystery of the sword.Seeing a dream at night, which is a peculiarity of faith, I was given a scroll of scrolls. This is the sword of Shinden Reiken, and from now on, the sword of the legal form has been determined. The scroll I was given was a book dedicated by Yoshitsune, Lü Shang’s two. This is the legend of the books on the art of war in ancient China, which was taught to Yoshitsune by Kiichi Hogen, and Matsumoto mastered it, mastered the secrets of the sword, and became a master. In honoring the name of this sword, it was said to be a legend given by the gods, but it was called Shinkage-ryu because it was the shadow of the gods. The samurai at that time had to learn everything, so it was a comprehensive martial arts. Twenty-three times he was a man of great valor, twenty-five times he had made a name for himself, and seventy-six people had defeated his enemies. In the fall of 1524, after the death of the head of the family, Kagemoto, his younger brother Yoshitomo fought bravely in Takamanohara, where he was attacked at night. Bizen no Kami was stabbed in the side with a spear and died at the age of 57). He went out and raised the name of Takenosato even more. At the end of the Edo period, it was said that the keystone of Kashima Shrine held down the head of a large catfish that caused earthquakes in the ground. Was very popular, but eventually it turned into a bitter satire of the shogunate and society, which was confused by the arrival of black ships and the capitalists who were making huge profits in the reconstruction, so it seems that it was cracked down and disappeared rapidly. Norifumi Kashima was born into the Daiguji family, who served as chief priest of Ise Jingu Shrine and founded place of study, the predecessor of Jingu Kogakukan University. From an industrial point of view, Kashima, which was a half-farming, half-fishing town, reached a major turning point in the late 1955s with Kashima Development, which was started by Ibaraki Prefecture. In the Kashima region, which was called an isolated island due to the inconvenient transportation, under the slogans of “freedom from poverty” and “both agriculture and industry”, a port was constructed, an industrial park was created in the coastal area, and an urban area and agricultural park were built. It seems that a wave of gigantic development surged toward the goal of building 300,000 cities, with the development of the city as the pillar. As a result, the three target towns of Kashima, Kamisu, and Hasaki seem to have changed greatly. The Kashima Rinkai Industrial Zone spreads over 2,916 hectares along the coast of Kashima and Kamisu. About 160 companies, such as steel, petrochemicals, and animal feed, are located in areas such as Kashima Port, which is a Y-shaped excavated harbor built on sand dunes, Takamatsu in Kashima City, and Kannoike East and West in Kamisu City. accumulation. In 2014, the shipment value was about 2.3 trillion yen, and the total number of employees was about 20,000. Its history began in 1960. Governor ‘Niro Iwakami’ (1913-1989: On November 29, 1913, he lived in Kotoku, Naka City as the youngest of four daughters, including his father, Kotaro, and his mother to be born. Born in his father’s unlucky year, he says he was abandoned and picked up at a three-way intersection in his birthplace. He says that when he was in elementary school, he was a frail child and was often absent from school and was not expected to do much. His father used to serve as a member of the prefectural assembly alternately with the main family in the Minsei Party. It is said that he owned 40-odd yards of land and forests, as well as engaged in the soy sauce brewing and transportation businesses, and established Marutori headquarters in Tsuchiura, where he was friends with Senzaburo Hataya and Keikichi Nakano. It is said that he once served as a part-time mayor at the request of a certain prefecture, such as Shirakawa Village. He entered junior high school as a substitute at Ibaraki Junior High School, a private school that had just been newly established. It seems that he didn’t putt much in grades and physical education. His mother, a student of Ozawa at the Mito-Tobu building and a master of the Hokushin Itto-ryu, took him to her uncle in Kakurai to give her spiritual advice and practice kendo with a bamboo sword, he says. At school, his kendo teacher praised him, saying, “You have the talent to improve.” At the same time as graduating from junior high school, he took an entrance exam for Mito High School under the old system, but failed. His mother died when he was in second grade. After that, he entered the Faculty of Law at Kyoto University, and it seems that he was taken away by the police when he was suspected of misfiring in the fire of the temple he was staying in while he was a student. In 1940 he got a job at Bridgestone. Tire Company. This year he enlisted in the 102nd Infantry Regiment and was dispatched to China a week later. After being defeated in the war, he returned to Japan in June 1946 after traveling through China, Vietnam, and Thailand as a first lieutenant. In April 1947, he was elected mayor of Urizura. He collaborated with Pastor Kikuchi to help establish the Nazareth Garden. In the chaos after the war, there were many troubles in the town administration, and on November 29, 1949, he sought salvation in Christianity and was baptized by O.D. In 1951, he became a lecturer at a Christian junior college and lectured political science, and on the recommendation of Halley Hux, he went to the United States to study at Pepperdine University in the suburbs of Los Angeles, where he studied local autonomy and welfare administration. In April 1959, he was elected to the Governor of Ibaraki Prefecture for the first time.) Construction of a nationwide model psychiatric hospital (former Tomobe Town). Agricultural and industrial ryozen. The concept of ‘Kou’ is a strong one, guided by state power, centralized power, and large corporations. “Agriculture” is weak, agriculture, forestry and fisheries, small and medium-sized enterprises, remote areas, local governments (Agriculture as a form does not seem to refer to farmers)) at the time laid out the “Kashimanada Coastal Area Comprehensive Development Concept” and developed the Kashima Seaside Industrial Zone, which would consist of a huge excavated harbor, iron and steel, and a major industrial complex centered on petrochemicals. embarked on. Kashima development was strongly promoted. Once a half-farming, half-fishing town, the area that was called “Lonely Island” due to the inconvenience of transportation seems to have undergone a remarkable transformation into an industrial city. Kashima Port was designated as an “International Bulk Strategic Port (Grain)” in May 2011. In order to acquire the land necessary to create the coastal industrial zone, the land within the planned site was provided, and 60% of the land was obtained from outside alternative land. A unique method called Kashima’s unique land acquisition method, in which 40% of the land is provided by the landowner and 60% is transferred to an alternative land, was adopted, but the acquisition price was left as it was initially set, Organized anti-development movements also took place, apparently creating a trend of owners not wanting to let go of their land. At the same time, as the sense of high land prices spread, many workers fled to other prefectures and towns and villages in search of cheaper land, resulting in the planned population not settling. In addition, the two oil crises caused major disruptions in corporate location plans, and the Japanese economy followed a long-term slowdown without the industrial zones being formed as envisioned in the master plan. Due to these factors, as a result, infrastructure development as an overall city was delayed, and at the same time, it seems that the reality was far from the target of “300,000 cities in 1975”. In 1984, the year my younger brother was born, Ibaraki Prefecture announced the end of development, and the three towns of Kashima struggled to find their own face suitable for the new era while taking on the challenge of developing urban infrastructure that was lagging behind. Is welcoming Ono Village, which borders the northern part of the former Kashima Town, is a hinterland of the coastal industrial area. It seems that the structure will continue until it merges with Kashima Town.
Kikurage mushroom with a unique crunchy texture that is irresistible. The appeal is not only the texture. Did you know that it is also attracting attention for its high nutritional value? It contains twice as much calcium as milk, three times as much iron as liver, and is rich in dietary fiber. It is also a great accompaniment to any dish. A “raw cloud ear mushroom” refers to a superior mushroom that has never been dried after being harvested.
Currently, the domestic production of wood ear mushrooms is less than 1% of the domestic consumption, and 99% of the products in circulation are imported from China, which seems to be dried wood ear mushrooms. For our company, which has been making mushrooms for a long time in Ibaraki Prefecture, despite the fact that food safety is our number one priority, we have been forced to import a fixed amount of dried wood ear mushrooms from China for 20 years. He decided that he had to let him go, and started research on the cultivation of raw wood ear mushrooms, making a great contribution to Japanese agriculture (a unique industry).
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