Discover the Unique Cultivation of Domestic Shitake Mushrooms at Koto Industry Festival

Experience the 35th Koto Industry Festival

The 35th Koto Industry Festival is set to take place on June 20 and 21, 2026, at the Koto Cultural Center in Tokyo. This exciting event brings together various local businesses and organizations, showcasing the vibrant industrial scene of the Koto area. One of the highlights of this year's festival will be the participation of Mainichi Newspaper's Metropolitan Center (MSC), a subsidiary of the largest newspaper printing company in the world, Tohni Printing Co., Ltd.

During the two-day festival, MSC will sell their uniquely cultivated domestic shitake mushrooms, known as Sai no Kikurage, which are grown at their Kawaguchi factory in Saitama Prefecture. Known for their meaty texture and flavorful essence, these mushrooms have quickly gained popularity among customers since their official launch in February 2025. The initiative of a newspaper printing company venturing into shitake cultivation has caught the attention of various media outlets, leading to widespread recognition.

What to Expect at the Festival

At the Koto Industry Festival, attendees will have the opportunity to purchase and taste Sai no Kikurage pastries directly from the source. This is a rare chance to buy the product that is usually available through online sales, enabling visitors to experience the exquisite quality and taste of domestically grown shitake mushrooms firsthand.

Event Details

- Date: June 20-21, 2026 (Saturday and Sunday)
- Time: 10:00 AM - 4:00 PM
- Location: Koto Cultural Center, 4-11-3 Toyo, Koto City, Tokyo
- Access: About a 5-minute walk from Toyocho Station (Tokyo Metro Tozai Line) Exit 1.

Discover the Secrets of Sai no Kikurage

At the festival, MSC will showcase not only fresh and dried shitake mushrooms but also a variety of processed products. The highlight will be the opportunity to sample the unique flavors and textures of Sai no Kikurage.

Fresh Shitake Mushrooms

These mushrooms stand out for their juicy and meaty texture, allowing you to enjoy the characteristic bite of fresh shitake mushrooms. Renowned for their quality, they have been adopted by famous hotels, high-quality supermarkets, and upscale Chinese restaurants throughout the Tokyo area.

Dried Shitake Mushrooms

What sets Sai no Kikurage apart is the versatility in texture depending on how they are rehydrated. Soaking them in lukewarm water for about 15 minutes provides a crisp texture, whereas a gentle seven-hour soak in cold water results in a delightful, robust chewiness.

White Shitake Mushrooms

Among the cultivated varieties, the rare white shitake mushrooms hold even higher ecological value. Steeped in sugar, they showcase a delicate sweetness and a soft, gelatinous texture that pairs beautifully with desserts like almond jelly or ice cream.

Processed Products

In addition, MSC offers several processed options:

- Tsukudani Flavor: Perfect with rice, and ideal for egg over rice or grilled rice balls.
- Ume Shiso Flavor: A refreshing addition, great to serve with rice, over cold tofu, or as a topping for noodles.
- Spicy Miso Flavor: A delightful combination of mellow miso and invigorating spice, perfect as a snack or salad dressing enhancement.
- Mentaiko Flavor: Versatile and ideal for various dishes, including rice, pasta, or bento boxes.

Conclusion

The 35th Koto Industry Festival is not just an event but an experience where local industries come to life. We invite everyone to visit the MSC booth and explore the enticing world of Sai no Kikurage. Don't miss this opportunity to dive into the fascinating intersection of traditional agriculture and modern printing technology!