Who are the Mayuzumis?
1930s — The Mayuzumi family begin cultivating edible mushrooms such as maitake in Japan.
1971 — The formulator of Mikei®, Fumimaru Mayuzumi, receives his formal training as a mycologist with a degree in Applied Microbiology at Tokyo Agricultural University.
1970s — Mayuzumi’s first encounter with red reishi (Ganoderma lucidum) is during his research of traditional medicinal herbs at the Mushroom Research Institute of Japan.
1972 — Mayuzumi discovers an exquisite red reishi strain in the wild in Matsuida-cho, a small town in Gunma renowned for its ancient plum trees. This is still the same proprietary reishi strain used in Mikei today.
1975 — With the perfect reishi strain in hand, Mayuzumi develops the natural wood-log cultivation method, a technique to consistently grow and harvest high quality reishi. It is a feat that was thought to be impossible for thousands of years until now.
1980 — Mayuzumi starts Nikkei Co. to focus onthe development of reishi and to share this healing mushroom with the world.
1997 — Mikei Red Reishi Essence, a high quality red reishi supplement is introduced to North America.