About Our Farm

Making things exciting with shiitake.

Fukayama Farm is a farm cultivating shiitake mushrooms nestled in the mountains of Aioi City, Hyogo Prefecture. Beginning with log-cultivated shiitake in our grandfather's generation and transitioning to mushroom bed cultivation in our father's generation, we have continued crafting shiitake across three generations.

Seeing an "Ooban Shiitake" that exceeds the size of your palm makes you want to call someone over to see it. Looking at bite-sized "Petit Shiitake" makes you want to pop a whole one right into your mouth.

We want to cultivate that kind of excitement that begins even before taking the first bite. Trying out exciting ideas—we continue this cycle of trial and error right where our shiitake has been crafted for three generations.

Grounding ourselves in genuine flavor and peace of mind, we give shape to wonder and joy through shiitake—from inspiring chefs to create new menu items and food lovers discovering snacks while traveling, to making special moments at the family dining table.

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Company Overview

Item	Details
Company Name	Fukayama Farm Inc.
Representative	Yoichiro Fukayama
Location	854 Ogawa, Yano-cho, Aioi City, Hyogo 678-0092
Established	September 2, 2016
Main Business	Cultivation, processing, and sale of shiitake mushrooms
Inquiries	Please reach out via our Inquiry Form

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Representative Profile

Yoichiro Fukayama

Researched fungi and molds at the Faculty of Agriculture and Graduate School of Agriculture, Kyoto University. After completing his Master's degree, he joined Sumitomo Mitsui Banking Corporation, where he engaged in corporate sales and startup support, in addition to overseeing business in agriculture, regenerative medicine, and investment funds.

Over the course of 9 years engaging with various businesses at the bank, he began wanting to run a business of his own. Looking back at his family home, he saw a craft that had been delivering value to customers through shiitake mushrooms for over 50 years.

In April 2016, he returned to the family farm and incorporated the business in September of the same year. Having studied fungi and gained business experience in the banking sector, this third-generation successor is now testing new ideas in the field of shiitake farming.

Upon entering agriculture, he initially focused on cultivation and sales, advancing the measurement of data and systemization of communication. Today, along with product development, he is engaged in developing proprietary in-house systems and leveraging IT and AI.

Farm History

• Grandfather's Generation: Began log-cultivated shiitake amidst the rich nature of Aioi.
• Father's Generation: Transitioned from log cultivation to mushroom bed cultivation.
• April 2016: Yoichiro Fukayama joined the family farm.
• September 2, 2016: Established "Fukayama Farm Inc."
• Present: Continuing to take on new challenges while honoring tradition, including obtaining Organic JAS certification and Hyogo Certified Food status, installing rapid-freezing equipment, and utilizing and upcycling local resources.

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Cultivation Innovations and the Marriage of Local Resources

Domestic Timber from Shikoku

For approximately 35 years, we have sourced the timber for our mushroom beds primarily from Ehime and Kochi Prefectures. We tried timber from Honshu, including Hyogo Prefecture, but returned to Shikoku timber due to its exceptional compatibility with our cultivation. Even if it costs more, we want to continue using domestic wood to support Japan's forests and forestry industry.

Seto Inland Sea Oyster Shells and Mountain Spring Water

We use oyster shells from the Seto Inland Sea as a source of calcium carbonate necessary for the mushroom beds. "We sometimes wonder if that oyster flavor might carry over into the shiitake, but admittedly, it hasn't quite gone that far."

In these mountains, fireflies dance in the summer and Oriental storks occasionally visit. We use natural spring water drawn from this setting throughout the entire process, from preparing the mushroom beds to watering. Much like pairing ingredients at the dining table, we bring together local resources right from the cultivation stage. That is what our farm considers a true marriage of flavors and nature.

Giving Spent Mushroom Beds a Second Life as Resources

After harvest, spent mushroom beds are handed over to a manufacturer in Himeji to become bedding substrate for rhinoceros beetle larvae. Local farmers also utilize them as raw material for compost.

Commitment to Quality and Freshness

Our shiitake are grown under Organic JAS certification, and our fresh raw shiitake have earned certification as Hyogo Certified Food (Hyogo Safe Brand).

If curiosity brings you to pick them up, we want you to enjoy eating them just as much. For frozen processed goods, we ensure freezing within 24 hours of harvest and have introduced rapid-freezing equipment to lock in texture and freshness, enhancing their delicious flavor even further.

Farm Initiatives Aligned with SDGs

Our work doesn't simply end once the shiitake are harvested. From the materials we choose to how spent beds are utilized afterward, we consider the journey beyond. We continue these daily innovations as initiatives linked to the philosophy of the SDGs.

• Recycling Resources: Utilizing Seto Inland Sea oyster shells as bed materials. Repurposing harvested beds as feed for beetle larvae and composting materials for local farmers.
• Supporting Japanese Forests and Forestry: Continuing to use domestic wood from Shikoku, putting Japan's forest resources to work through shiitake production.
• Improving Workplace Practices: Managing cultivation and shipment data through our proprietary systems, and using IT and AI to build an environment where information is shared seamlessly.

Without confining our vision to the farm alone, we explore sustainable agricultural practices through connections with local businesses and farmers.

Electricity Choices and CO2-Free Power Certificate

Alongside conventional electricity, we utilize the "Carbon-Free Plan" with non-fossil fuel certificates provided by Rezil Inc.

The "CO2-Free Power Certificate" shown below verifies the supply and demand contract for this plan. You can view the certificate issued on April 30, 2026, via enlarged image view or PDF.

Enlarge Certificate (JPEG)Open Original PDF

Related Pages

• Explore Fukayama Farm's distinctive lineup: View Products
• Experience mushroom bed cultivation up close: Shiitake Harvesting Experience Guide
• Media coverage on our unique initiatives and cultivation story: For Media
• Job roles and working conditions at Fukayama Farm: View Careers