In 1997, Nikkei was set up to be the future industry leader in the marketing of Japanese health food products worldwide. Our international distribution network spans from North America, all over Asia, to Europe with our company headquarters located in CANADA.

Our partner company in Japan, Nikkei Co., is established in 1980 by Mr. F. Mayuzumi. His family is the forerunner in mushroom cultivation for over 35 years. They have been cultivating high quality mushrooms in the mountainous region of the Gunma Prefecture, which is located in the northwest corner of the Kanto region on Honshu island.

The mission of Nikkei Marketing Limited is to provide consumers with high-quality health food products from Japan. All products from Mikei are strictly chosen and monitored to deliver superior, reliable products for our customers.

Nikkei Marketing Limited focuses on educating consumers how to choose the best-quality health food supplements in the market, to ensure they are equipped to make the best decision for their health.

Currently, Mr. Fumimaru Mayuzumi continues to uphold his long family tradition of growing and producing fine 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 wood log cultivation) for cultivating the Reishi mushroom to ensure that they are grown to maturity where the potential health benefits are optimized for the user. Raw materials of all Nikkei products are from the unique and high quality Mayuzumi Reishi strain.

For over 30 years, Mr. Mayuzumi has dedicated himself in promoting a greater understanding of the wonderful benefits of Reishi and in ensuring the highest quality of Reishi-derived products.

As chairman of the Japan Reishi Association, Mr. Fumimaru Mayuzumi continues to uphold a long family tradition of growing and supplying the finest of Reishi mushrooms worldwide.

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 sun light. 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 consequently diminishing the Reishi's medicinal value.

Frequently, 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 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, together with their past experience and new state of the art technology, their name is well known in Japan for their strict and unique cultivation methods of Reishi.

First, the cultivation of Red Reishi is accomplished by grafting the superior fungi onto wood logs of Japanese oak. The Red Reishi is then placed in greenhouses with strictly controlled environmental factors. With state of the art technology and continual supervision, the cultivated reishi crop can achieve the highest medicinal value when harvested. The MIKEI cultivation method is further explained below.

The cultivation of red Reishi is first accomplished by grafting the superior quality Reishi fungi onto wood logs of Japanese oak cut.

The wood logs are then placed in greenhouses with rigourously controlled environmental factors.

All wood logs are then covered with wood crumbs.

Inside the greenhouse, an irrigation system must be used. Temperature and humidty should be 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 vermins may appear, but no agricultural chemicals are used. After weeding the greenhouse, vermins will disappear.

In the last stage of growth, spores break out from the down side of the pileus and into the atmosphere. The spores eventually settles and covers the ground with a reddish-brown color.

The best harvest time is right after the sporing period. The entire process takes about a whole year from the start to harvest.