Nikkei Marketing Limited
Nikkei Marketing Limited, established in 1997, is the industry leader in the marketing of Japanese health food products worldwide. Our international distribution network includes North America, Asia, and Europe and our head office is located in Canada.
Our partner company in Japan, Nikkei Co., was established in 1976 by the Mayuzumi family. The Mayuzumis are the pioneers in mushroom cultivation and have been growing high grade reishi for over 35 years at their farm located in the mountainous region of Gunma Prefecture in Japan (the northwest corner of the Kanto region on Honshu island).
The mission of Nikkei Marketing is to provide consumers with high quality, safe, and effective health food products from Japan. Our leading products include the best reishi supplement in the world, Mikei Red Reishi Essence.
The Mayuzumi Family
The founder of Nikkei Co., Fumimaru Mayuzumi continues to uphold his long family tradition of growing high quality mushrooms. Mr. Mayuzumi studied and received his degree in mycology, the scientific study of fungi, from the Department of Applied Microbiology at Tokyo Agricultural University. In the 1970's, he began developing his own original method ("natural whole wood log" cultivation) for cultivating high grade red reishi mushrooms in a natural greenhouse environment without the use of pesticides or chemicals.The red reishi cultivated at his farms and used in Mikei products are grown from his proprietary Mayuzumi reishi strain.
For over 30 years, the Mayuzumi family has dedicated themselves to promoting a greater understanding of the wonderful benefits of red reishi and ensuring only the highest quality in all their products.
As chairman of the Japan Reishi Association, Fumimaru Mayuzumi is committed to upholding a high standard for the Japanese reishi industry.
Cultivating Red Reishi
The germination process for both wild and cultivated reishi is the same. Both require an ideal balance of environmental factors such as humidity, temperature, carbon dioxide levels and sunlight. The reishi will not grow to maturity if these conditions are not perfectly balanced. The timing of harvest is also very important. Late harvesting may result in contamination of the mushroom and consequently diminishing reishi's medicinal value.
Wild Grown Reishi
Wild grown reishi lack the ideal growing conditions to produce a highly potent mushroom. Along with uncontrolled growing conditions, wild reishi is exposed to environmental pollution making the reishi more vulnerable to disease and insect infestations.
Mikei Cultivation Method
Mikei Red Reishi is an end product produced by Japan's foremost reishi growers, the Mayuzumi family. The Mayuzumi family has a history of 100 years in cultivating mushrooms and are well known in Japan for their strict and unique cultivation method ("natural whole wood log"cultivation) for red reishi.
Natural Whole Wood Log Cultivation
The cultivation of red reishi is first accomplished by grafting superior quality reishi fungi (Mayuzumi strain) onto Japanese oak whole wood logs.
The wood logs are then placed in greenhouses in a rigourously controlled environment.
All wood logs are then covered with wood crumbs.
Inside the greenhouse, a sanitized irrigation system must be used. Temperature and humidity is constantly monitored. The room must also be well-ventilated and blocked from direct sunlight.
Red reishi begins to flush and grows gradually. Some weeds may sprout and insects may appear, but no agricultural chemicals are used.
In the last stage of growth, spores break out from the underside of the cap of the fruiting body and into the atmosphere. The spores eventually settles and covers the soil with a reddish-brown color.
The best harvest time is right after the sporing period. The entire cultivation process takes about a whole year from the start to harvest.