How Reishi Mushrooms Are Grown, Harvested and Dried in Japan

Reishi mushrooms, also known as Lingzhi or Mannentake in Japan, are among the most valuable mushrooms in East Asian culture. In this mushroom farming documentary, we explore how Japanese growers cultivate, harvest and dry Reishi mushrooms through a slow and carefully controlled process.

The journey begins not in soil, but in hardwood. Wood pieces are sterilized, cooled and inoculated with Reishi mycelium before spending months in incubation. During this time, the fungal network quietly spreads through the wood, preparing the foundation for the future fruiting body.

When the colonized wood is moved into a shaded greenhouse, growers carefully manage humidity, temperature, light, airflow and CO₂ levels. Slowly, pale young growths develop into glossy reddish-brown Reishi caps.

After months of cultivation, each mushroom is harvested by hand at the right maturity, then dried, sorted and processed into whole dried mushrooms, slices, powder or extract ingredients.

Discover how patience, wood, mycelium and greenhouse control create one of Japan’s most fascinating mushroom crops.