I’m Yasuhito Okuda, a mycologist who belongs to the Tottori Mycological Institute (Tottori, Japan).→link [Tottori Mycological Institute website]
My specialty is the following three.
・Development of highly efficient cultivation methods for edible mushrooms, especially for regional revitalization.
・Breeding of new cultivars with distinctive traits
・Contribution of mushroom industry to SDGs
So far, I have developed a sporulation deficient (sporeless) King trumpet mushroom cultivar (Plerutous eryngii), white (albino) cloud ear mushroom (Auricularia polytricha), and high-yield cloud ear mushroom of normal color (A. polytricha). They have already been applied and registered as cultivars with Ministry of Agriculture, Forestry and Fisheries of Japan (MAFF).→link [My research and development]
While academic activities are stagnant under this pandemic, I think that running this blog will be a substitute for my business card as a researcher. I would like to make this page mainly for those who want to know about the mushroom situation in Japan.
If you have any questions or inquiries, please contact me↓
Inquiry form or email me [yasujin6@hotmail.com]
Japanese food and mushroom③~Mushroom cultivation and sustainability in Japan~ So far, I have introduced the reasons why Japanese food is healthy and the mushrooms that are popular in Japan, which are […]
Japanese food and mushroom②~Demand of mushrooms in Japan~ Last time, I wrote that the good balance of “Ichiju sansai”, and “Kinshoku” including mushrooms is the reason why Japanese dishes are healthy. […]
Japanese food and mushroom①～Why is Japanese food healthy? ～ This time I would like to write about Japanese dishes.Japanese food has healthy image in the international community.What is the reason for […]