The Hokto Corporation produces mushrooms at 25 facilities across Japan and starting in 2009, at their location within the United States in the state of California. The company produces four types of mushrooms: King Trumpet (Eryngii or King Oyster); Maitake ("hen of the woods"); Brown Beech (Bunashimeji); and White Beech (Bunapi). The American facility is the only one of its kind to produce all four varieties under the same roof.
The King Trumpet has a mild flavor and is the perfect complement to a grilled dinner. Simply steam or sautee these mushrooms to bring out their full flavor.
The Maitake offers the most earthy taste of all of the mushrooms.
The Brown Beech has a somewhat nutty flavor and is a good source of antioxidants.
The White Beech are crunchy and flavorful and were delicious sautéed in white wine.
The mushrooms are both environmentally and consumer friendly. Hokto sells the maitake, brown beech and white beech mushrooms in "pillow packs"-gas-permeable film packaging to reduce waste packaging.
The culture media (the "substrate" the mushrooms grow in) are 100% organic, utilizing a mixture of corncob meal (ground cobs of non-genetically-modified "NGMO" corn) and rice bran as culture media. The substrate is so pure that it is recycled as animal fodder after harvesting the mushrooms.
Whether you are sautéing them up as a side dish, tossing them in with a salad, skewering them on the grill or making a delicious stew, the Hokto mushrooms are extraordinarily flavorful and can be used in a variety of recipes. Mushrooms provide a good meat substitute, are low in calories, high in protein and antioxidants and are cholesterol free.
For more information, call (760) 744-8453 or visit The Hokto Corporation online at www.hokto-kinoko.com.
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