At the family-run Uchinuma Mushroom Farm, less than an hour and a half from central Tokyo, pick and savor organic shiitake mushrooms cultivated the traditional way. No need to decipher which ones are safe, no risk of mistaking the deadly for the delicious. Admission The mushroom-picking experience at Uchinuma Mushroom Farm costs for adults and for kids. You pay for every 100 grams you pick -- although this may vary depending on the yield. Other varieties of mushrooms can be purchased from the shop as well. You'll need to make a reservation ahead of time. Calling is quickest, but English support may be limited, so Japanese phrases are helpful here -- your desired date and time, and the number of people. Otherwise, you can email and expect to get a response within a day or so. What to expect The first thing you'll do is head to the reception and pay. Then, you'll be led to the greenhouse or outdoor area and given brief instructions. The instructions will be primarily in Japanese, but the farm also has a handout in English. The basics: look for larger mushrooms and tug them out of the wooden logs by pinching the thick stem, while avoiding touching the cap. There’s no strict time or weight limit, but it’s a good idea to be mindful of other guests -- avoid stripping the logs completely bare, and only go for the mature mushrooms. When to go mushroom picking Mushrooms love moisture and temperate weather, so they are typically most abundant in spring and autumn -- Uchinuma's season goes from October to May. For reference, we had the opportunity to pick shiitake at Uchinuma Mushroom Farm in mid-March, after a surprising spell of snow. When the weather is favorable, you can pick mushrooms outdoors. Otherwise, the ever-humid greenhouse houses plenty of happy fungi. Generally, summer is off-season. Head to the official website of the farm for regular updates. What else is there to do? After you pick your mushrooms, you can choose to grill them up onsite and enjoy with seasonings like soy sauce and salt. This costs an extra per person. There’s also a small café, Pirutsu, that serves a curated selection of light meal options highlighting the mighty mushroom. The homemade mushroom pizza (), topped with bacon, shiitake, cheese and a sprinkling of sliced green onions, is a crowd-pleaser -- and for anyone still on the fence about venturing into the world of wafu pizza, you’ll never look back. Pair it with the in-house lemon squash () or limoncello () -- spring specials that Mrs. Uchinuma whips up using domestic lemons from friends. Mushroom cultivation and sustainability You won't be wandering deep into the forest and chiseling mushrooms off dead trees. Instead, Uchinuma Mushroom Farm cultivates mushrooms using wooden logs -- a time-honored technique. This traditional method uses no pesticides or chemical fertilizers, in addition to being one of the most sustainable. "Log cultivation is a cyclical, sustainable farming method rooted in nature. When broadleaf trees are cut, they send out many new shoots -- harvesting logs from the mountains actually revitalizes the forest, increasing greenery," says Mrs. Uchinuma. "In this way, we also contribute to satoyama (woodland) conservation and help to prevent natural disasters. We grow mushrooms on these logs, and even after the harvest, the logs still have many uses -- nothing is wasted." How to get there From Shinjuku station, take the Chuo Line headed for Ōme. Get off at Higashi Ōme station and take a bus headed for Nariki. Get off at Nariki Itchome Yotsukaido (about 20 minutes), then walk about 5 minutes. This bus is infrequent (one every hour or so), so you'll need to keep an eye on the schedule. The staff will also helpfully let you know your options on the way out with a hand-drawn map indicating the location of the bus stop. Alternatively, head to Hanno Station, then take a taxi (about 10 minutes, approximately ). The staff can help call you a taxi on the way out.
The Ultimate Guide To Tokyo
The Ultimate Guide To Tokyo
The Ultimate Guide To Tokyo