숲에서 자란 표고버섯의 비싼 세계

### 희귀하고 비싼 일본 흰 꽃 표고버섯
* 🍄 스기모토 표고버섯은 매년 **14만 파운드의 숲에서 자란 표고버섯**을 수확하며, 가장 희귀한 품종은 **흰 꽃 표고버섯**입니다.
* 💸 백화고 표고버섯은 **킬로그램당 최소 400달러**에 판매되지만, 이 최고급 버섯으로 지정받은 가공 버섯은 **1% 미만**입니다.
* 🇯🇵 표고버섯이 주식이었던 일본의 표고버섯 수요가 감소하면서 **스기모토와 같은 일본 기업들은 미래 대비를 위해 글로벌 시장**으로 눈을 돌리고 있습니다.
* 🌳 산림에서 재배한 표고버섯, 특히 **흰 꽃 표고버섯은 실내에서 재배한 버섯보다 생산하기가 더 어렵고 예측하기 힘들기 때문에 가격이 더 비쌉니다.**
* 🌍 일본 내 수요 감소에도 불구하고 **표고버섯을 포함한 버섯에 대한 전 세계적인 수요는 건강상의 이점**으로 인해 꾸준히 증가하고 있습니다.
* 🌟 "버섯 협의회에 따르면 지난 10년 동안 미국에서 **표고버섯을 중심으로 특수 버섯 판매가 100% 이상 증가**했습니다."
* ✈ 일본에서 흰 꽃 표고버섯을 공수해 특별 메뉴로 선보이는 뉴욕의 버섯 중심 레스토랑인 **Third Kingdom**에서 볼 수 있듯이, 스기모토와 같은 기업은 비즈니스를 지속하기 위해 점점 더 **해외 시장을 공략**하고 있습니다.

스기모토 표고버섯의 산림 재배 흰 꽃 표고버섯은 킬로그램당 400달러에 판매되고 있으며, 재배에 어려움을 겪고 있지만 글로벌 시장으로 진출하여 성장하고 있습니다.

Narrator: This 70-year-old
company hauls in 140,000 pounds of forest-grown shiitake a year. It starts here, in the forests of the Japanese
prefecture of Miyazaki. Farmers use a 1,000-year-old technique to grow the rarest of
them all: white flower. Sugimoto Shiitake sells these premium caps for at least $400 per kilo, but the company says less than 1% of the mushrooms it processes are given that top-tier designation. Forest-grown shiitakes are
getting harder to cultivate, and the conditions needed to produce the white flower
variety are so specific that even a few drops
of rain can ruin them. On top of that, the appetite
for all kinds of shiitakes is decreasing in Japan, where they've historically been a staple. That's why Sugimoto and
other Japanese companies are increasingly turning
to a global market to future-proof their businesses.

So, what makes these forest-grown mushrooms so expensive? And can this rare Japanese shiitake make a comeback? Narrator: This process is known as inoculation. And at this stage, there's no telling which sprouts will become white flower shiitake. Narrator: That's how long it takes for the fungus to spread throughout the log and start sprouting harvestable caps. Each log produces mushrooms for about six years. Narrator: This species of tree is not only plentiful, but apparently delicious. Narrator: Forest-grown mushrooms are at the top of the shiitake hierarchy. They are more difficult and unpredictable to produce than indoor-grown, which leads to their heftier price tag. Even in the US, the price of forest-grown shiitakes can reach $40 per kilo, while the price of indoor-grown, greenhouse shiitakes is only half of that.

Narrator: Then there are the
two main types of shiitake based on their shape. Narrator: The top-tier version of donko is called hana donko, or white flower. That's the one that fetches
that $400-per-kilo price tag. Narrator: The difference
between a regular donko and a white flower shiitake
comes down to the cap. All donko mushrooms will
have distinct cracks, but the pattern on a white
flower is more dispersed, like this. But to grow any shiitake this way, conditions have to be perfect. Narrator: And white flower caps can't be directly rained on at all. When water gets into those
cracks on the surface, it discolors the mushrooms
and decreases their value. Narrator: When they're ready, workers like Naoko Kai
harvest each one by hand. Traditionally, logs are left
unprotected in the forest.

but growers like Kai Fusao started growing mushrooms in an outdoor structure. He calls an artificial log yard to gain some control over his environment. Narrator: Even with this limited control, the recent unpredictable climate is affecting how much he can harvest. In 2010, Kai Fusao left his life in Osaka to join his father on this shiitake mushroom farm. Narrator: But a combination of his parents aging and an increasingly unpredictable climate caused the farm's productivity to shrink again. Narrator: A smaller yield means fewer white flower shiitakes, which only make up about 8% of Fusao's harvest. Narrator: White flower, regular donko, and koshin mushrooms are harvested all at once, loaded up in crates or bags, and taken to Sugimoto's processing facility to be sorted, dried, and packaged. Narrator: Drying shiitakes this way actually amplifies their umami flavor.

Dehydration breaks down the
cell walls of the mushroom, releasing and concentrating the compounds responsible for their taste. All that flavor remains even
after they're rehydrated. Narrator: After the drying process, workers like Eri Iihoshi
will hand-sort the shiitakes by color, shape, and size. This is where she'll be able to separate the white flower
from the rest of the donko. Narrator: White flower
mushrooms must be flawless, and Sugimoto is picky
about the other types of shiitake the company processes, too. Sorters will filter out any mushrooms that have aesthetic flaws. Narrator: These mushrooms will
be used in other products, like the company's shiitake powder. It's used by chefs all over the world as a natural umami booster. Narrator: Even though
demand is slowing in Japan, the global appetite for
mushrooms is steadily growing.

and shiitakes in
particular are sought after for their perceived health benefits. So Sugimoto has been increasingly tapping into international markets. Narrator: According to
the Mushroom Council, over the past decade in the US, there's been a more than 100% increase in specialty mushroom sales,
primarily driven by shiitake. They're so versatile. They're just so amazing, and
you can do so much with them. Narrator: Ravi Derossi is the
co-owner of Third Kingdom, a mushroom-centric
restaurant in New York City. Most of its mushrooms are sourced locally, but white flower calls
for special circumstances. Ravi: We get it flown in from Japan, and when they have them,
they'll ship us a few. We'll run it as a special. We'll invite just some of
our special regular customers and let them know what we're doing. Narrator: Regular donko
also shows up on the menu.

from time to time. Executive chef Juan Pajarito
dreams up the dishes, like this one, prepared
steak-and-onion style. Narrator: While donko
shiitakes are in season, he'll reach for them over thin koshin ones when he wants an amplified experience. Narrator: So leaning in to
the international market is key for companies like Sugimoto.

How Japan's Priciest Shiitake Mushrooms Fuel The $740 Million Global Shiitake Industry

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비싸고 희귀한 산림 재배 표고버섯 사업

일본 미야자키에 위치한 70년 전통의 스기모토 표고버섯은 1,000년 전통의 기술을 사용하여 희귀한 흰 꽃 표고버섯을 재배하여 킬로그램당 최소 400달러에 판매하고 있습니다.

산림에서 재배하는 표고, 특히 흰꽃 표고는 재배가 까다롭고 특정 조건에 취약하기 때문에 가격이 높습니다.

일본 내 표고버섯에 대한 선호도가 감소함에 따라 일본 표고버섯 기업들은 미래 대비를 위해 글로벌 시장의 중요성이 점점 커지고 있습니다.

흰 꽃 표고버섯 재배 및 수확하기

흰 꽃 표고버섯은 돈코의 최상급 버전으로 킬로그램당 400달러의 높은 가격표를 달고 있습니다.

갓 패턴의 차이와 완벽한 재배 조건의 필요성이 높은 가치의 원인이 됩니다.

카이 푸사오와 같은 재배자들은 예측할 수 없는 기후로 인해 수확량과 생산성에 영향을 미치는 어려움에 직면해 있습니다.

탈수는 표고버섯의 풍미를 농축시켜 재수화 후에도 표고버섯의 풍미를 유지합니다.

일본의 스기모토는 품질을 위해 버섯을 수작업으로 선별하고 표고버섯 분말과 같은 제품으로 가공합니다.

표고버섯의 건강상의 이점과 다양한 요리에 활용할 수 있다는 인식으로 인해 전 세계적으로 표고버섯에 대한 수요가 증가하고 있습니다.

제철 표고버섯이 국제 시장에 미치는 영향

수석 셰프 후안 파자리토가 제철 돈코 표고버섯으로 스테이크와 양파 요리를 만들어 더욱 풍성한 경험을 선사합니다.

스기모토와 다른 회사들은 제품의 해외 시장을 우선시합니다.

표고버섯의 계절적 변화는 셰프들의 선택과 식품 회사의 전략에 큰 영향을 미칩니다.