A variety of mushrooms that is used locally in Japanese dishes and soup broths. Known for its umami qualities while having a woodsy, meaty flavor. These mushrooms can have a wide range of uses but are best enjoyed when cooked.

Mushrooms are temperature sensitive and release spores when harvested which can grow into a thin white fuzz on the mushroom's surface. No need to panic, however, as what you are seeing is called mycelium and it is normal and absolutely edible.

Grown in Hawaiʻi