Shiitake Koushu Liquid Culture 10ml Lentinula Edodes Sterile Mycelium Gourmet Mushroom Spawn

🍄 Live Shiitake Koushu mycelium in sterile liquid culture – the most sought-after Japanese genetics among gourmet cultivators worldwide.

Lentinula edodes (Shiitake) is the iconic East-Asian gourmet mushroom, cultivated in Japan and China for over a thousand years on hardwood logs and supplemented sawdust. The dried form develops deep aromatic guanylate compounds that amplify umami in any broth. Deep umami, smoky, with a slightly chewy texture.

━━━━━━━━━━━━━━━━━━━━━━━━━
✅ WHAT'S INSIDE
━━━━━━━━━━━━━━━━━━━━━━━━━
• 10 ml of 100% Shiitake Koushu mycelium in sterile nutrient solution
• Precision 18G dispensing tip with sealed protective cap
• Lab-isolated genetics – strain selected for vigor, colonization speed, and consistent yield
• Artisanal product made in Italy, shipped within 24 hours

━━━━━━━━━━━━━━━━━━━━━━━━━
🌟 WHY US
━━━━━━━━━━━━━━━━━━━━━━━━━
• Autoclave sterilization at 121 °C – guaranteed microbiological purity
• Strains tested on multiple substrates: rye, millet, supplemented oak sawdust
• Fast and discreet shipping from Italy with thermal packaging in summer
• Technical support before and after purchase – we reply within 4 hours

━━━━━━━━━━━━━━━━━━━━━━━━━
🔬 HOW TO USE
━━━━━━━━━━━━━━━━━━━━━━━━━
1. Sanitize the inoculation port of your jar and the dispensing needle with 70% isopropyl alcohol.
2. Inject 2–4 ml of culture into sterilized substrate (grain or supplemented sawdust).
3. Store in a dark, clean environment at 20–24 °C during colonization (14–21 days).
4. Shiitake requires an extended browning phase before fruiting – patience = maximum yield.

━━━━━━━━━━━━━━━━━━━━━━━━━
📋 RECIPE – SHIITAKE DASHI-STYLE BROTH
━━━━━━━━━━━━━━━━━━━━━━━━━
Ingredients:
• 8 dried shiitake caps (or 200 g fresh)
• 1 L cold water
• 10 g kombu (optional)
• 1 tbsp soy sauce
• 1 tsp mirin
• 1 scallion, thinly sliced

Method:
1. Soak dried caps and kombu in cold water for 30 minutes.
2. Bring to a gentle simmer over low heat; do not boil hard.
3. Remove kombu after 10 minutes; cook mushrooms another 15 minutes.
4. Extract caps, slice, and return to broth.
5. Season with soy and mirin, finish with scallion.
Prep: 30 min · Cook: 25 min

━━━━━━━━━━━━━━━━━━━━━━━━━
📦 STORAGE
━━━━━━━━━━━━━━━━━━━━━━━━━
Refrigerate fresh caps at 2–4 °C, paper-wrapped; use within 7 days. Dried caps keep 12+ months in a sealed jar. Store the liquid culture syringe refrigerated at 2–8 °C and use within 6 months.

Shiitake has been valued for centuries in East-Asian culinary traditions and is studied for its bioactive polysaccharides.

Not intended as a medical product; not evaluated by any regulatory authority. Consult a qualified professional before any use beyond culinary preparation.

Questions? Message us before ordering – we're here to help! 🍄