Product Development Process
In 2004, we started the artificial cultivation of reishi mushrooms. We began the entire process at our integrated factory, but it was a continuous trial and error for the first two years. Even though we were professionals in air-conditioning technology, we did not have sufficient knowledge about reishi mushrooms.
In 2007, a think tank that learned of our challenge invited us to conduct joint research with the National Institute of Advanced Industrial Science and Technology (AIST), a public research organization established as an independent administrative institution under the jurisdiction of the Ministry of Economy, Trade and Industry (METI).
I was told they would introduce me to Dr. Hoshino, a leading expert in mycology. At the time, I couldn't believe that a national research organization had offered to conduct joint research with a small business like ours, so I hesitated. However, Dr. Hoshino called me directly and said, "Let's work together to create a unique reishi mushroom!” I was so moved by his words that I readily agreed to the joint research. He visited our factory the day after the phone call, and our collaborative research with AIST began on that day.
With the cooperation of Dr. Hoshino, we gradually created a culture and cultivation environment by making full use of the air-conditioning and plumbing technologies of our primary business, creating fungus beds, and inoculating them in a clean room while obtaining expert advice. We used Hokkaido's groundwater, which is essential for cultivation, and repeated research and development on cultivation conditions that determine quality by changing various combinations of temperature, humidity, light, and carbon dioxide concentration.
As a result, the active ingredient in our reishi, beta-glucan, is very high at 60.6 g per 100 g, as verified by the Japan Food Research Laboratories (JFRL).