At Shibumi, a Princeton, NJ farm, they approach growing mushrooms the way cheesemakers and wine makers create their product. It’s all about developing a relationship with the food and knowing how to fine tune its environment to reveal its flavors. It’s about being completely in harmony with the food’s inner processes.
Shibumi has collected samples from all over the world which they have used to create their own unique strains of mushrooms with a focus on underutilized species that are both delicious, and have significant health benefits. Currently, they have developed proprietary cultivars of more than twenty five different species of fungi, and the list is ever growing. Rotating the species available throughout the year we plan to offer a wide variety of textures and flavors at any given time.
The mushrooms are grown on “artificial logs” which Shibumi produces from various combinations of saw dust, wood chips, grain straw, spent coffee grounds, rice or wheat bran, organic grain, and natural mineral supplements. There are absolutely no animal products used in production of our mushrooms, and no pesticides. To the extent possible, we source our raw materials locally.
At Shibumi Farms, they believe in eating together in community, and from the community.