Over 40 years of reishi expertise.
The Mayuzumi Family
For over 2,000 years, red reishi (Ganoderma lucidum, also known as lingzhi) has been treasured in traditional herbal medicine for its ability to support overall health and wellbeing.
The Mayuzumi family, multi-generational mushroom growers, began their journey in the 1930s in Gunma Prefecture — a mountainous region of Japan celebrated for its pure environment and rich agricultural heritage.
From these humble beginnings grew a legacy of mastery and dedication to cultivating the finest red reishi in the world.
Who are the Mayuzumis?
| 1930s | The Mayuzumi family began cultivating edible mushrooms, such as maitake, in Japan. |
| 1971 | The formulator of Mikei®, Fumimaru Mayuzumi, received formal training as a mycologist, earning a degree in Applied Microbiology from Tokyo Agricultural University. |
| 1970s | Mayuzumi’s first encounter with red reishi (Ganoderma lucidum, also known as lingzhi) came during his research on traditional medicinal herbs at the Mushroom Research Institute of Japan. |
| 1972 | Mayuzumi discovered an exquisite red reishi strain in the wild in Matsuida-cho, a small town in Gunma Prefecture renowned for its ancient plum trees. This proprietary strain remains the same one used in Mikei red reishi products today. |
| 1975 | With the perfect red reishi strain in hand, Mayuzumi developed the natural wood-log cultivation method — a technique that allows for the consistent growth and harvest of high-quality red reishi. This was a feat thought to be impossible for thousands of years. |
| 1980 | Mayuzumi founded Nikkei Co. to focus on the cultivation and development of red reishi and other medicinal mushrooms, with a mission to share these healing mushrooms with the world. |
| 1997 | Mikei Red Reishi Essence, a high-quality red reishi supplement, was introduced globally. |