How We Grow Our Mushrooms
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From Grain to Gourmet: How We Grow Our Mushrooms
Our founder Tadashi's family has been growing these mushrooms for generations in Japan, and we have tried to build on that legacy in our little farm in LA.
Every mushroom we grow starts long before it looks like food. Our process is focused on providing the best quality mushrooms with traceable origins and low environmental impact. It begins with carefully chosen raw materials, thoughtful preparation, and a growing system designed to mimic nature while giving our fungi the cleanest, healthiest environment possible.
It Starts With the Grain
Our process begins with milo grain, which acts as the foundation for healthy mushroom growth. We hydrate and sterilize the grain so it becomes a clean, nutrient-rich base where mushroom cultures can thrive. This step is all about precision—moisture levels, sterilization time, and handling all need to be just right. The grain becomes what growers call “spawn,” essentially the seed that will carry the mushroom’s genetics into the next stage. We add a bit of mushroom mycelium ("roots") to the spawn and let the grain spawn colonize for a couple weeks.
Building the Perfect Substrate
Once our spawn is ready, we combine it with a carefully balanced blend of soy hull pellets and hardwood oak. This mixture provides the exact nutrition and structure mushrooms love. The hardwood supports strong growth and texture, while soy hulls add additional nutrients that help the mycelium—the root-like network of the mushroom—spread quickly and evenly.
We hydrate and sterilize this blend as well, ensuring it’s completely clean before inoculating it with our grain spawn. This controlled process protects the culture from contaminants and gives our mushrooms the best possible start.
Growing in a Vertical Farm
Instead of sprawling fields, our mushrooms grow indoors in a vertical farm. Stacked shelving lets us produce more in less space while carefully controlling temperature, humidity, airflow, and light. Think of it as creating a perfectly tuned micro-climate where mushrooms can do what they do best.
Vertical farming also lets us grow year-round, regardless of weather, and reduces water use and land footprint. Every rack is monitored daily so we can adjust conditions as the mushrooms develop—from colonization to fruiting.
Harvesting at Peak Freshness
Timing is everything. Mushrooms change quickly, and we harvest them at the exact moment they reach peak texture, flavor, and nutritional value. Each one is picked by hand, inspected, and handled gently to preserve its delicate structure.
Because we harvest in small batches, what you receive is always fresh—never something that’s been sitting in storage or traveling long distances.
From Our Farm to Your Table
After harvest, our mushrooms go straight to local farmers markets and partner shops. Selling locally means they reach you faster, fresher, and with less environmental impact. It also lets us connect directly with the people who cook and enjoy them. We love answering questions, sharing recipes, and talking about how they were grown.
Growing mushrooms is part science, part craft, and part patience. From milo grain to market table, every step is intentional. We don’t rush the process, because great mushrooms—like all living things—grow best when they’re given care, time, and the right environment.
Further Reading
Learn about our Cordyceps Research:
https://yamabushifarms.com/blogs/news/cordyceps-health-benefits
Check out our Cordyceps, Lion's Mane and Guayusa Tincture Here: