About our project

                                is the brand under which we supply the same mushrooms that have been collected from the fallen trees for centuries by the Japanese samurais. Why Shiitake on Wood logs? Because we firmly believe in a sustainable future!

Cultivation enters as an intermediate stage in the production of firewood. This means that for several years it is possible to create healthy food and then use wood as actual firewood. The cultivation system also allows us to uniquely combine intensive and extensive agriculture. On a few hundred square meters we are able to produce up to 30 times more protein than beef cattle. For this we need about 70 times less water *. Because of these crucial aspects that are very important to the sustainable way of life on this planet, we would like to introduce Shiitake mushroom growing into society. With minimal cost, a bit of patience and work, almost everyone can use wood as a regular source of food for several years. 

At our farm, which hasn't been used for a few dozen years in the vicinity of the village of Kárany, we are working hard to achieve full energy self-sufficiency, using 100% rainwater and waste materials, while still producing a full-fledged food with a high vitamin content and effective substances. Check out our blog on how we're doing it all.

* Hoekstra, A.Y., Mekonnen, M.M., Chapagain, A.K., Mathews, R.E. and Richter, B.D., 2012. Global monthly water scarcity: blue water footprints versus blue water availability. PLoS One, 7(2), p.e32688.
 Aji, I.M.L., 2009. Development and production of Lentinula edodes (Shiitake mushrooms) on inoculated logs of a range of three species. Department of Forest and Ecosystem Science. The University of Melbourne, Australia.

In press

With great Hugo Hromas on radio Wave
With Katerina Kocickova from
 Apetit
With Jana Kománkova from  protisedi.cz
With Caterine Mázdrova from Respekt
With Mr. Cuketka we met on farmers market

​Kontakty: 

  • Facebook Social Icon
  • Instagram Social Icon