Maitake mushrooms have a firm texture and a robust, earthy flavor. In Japanese, Maitake means “dancing mushroom.” Some believe that, in ancient times, people danced for joy upon finding these mushrooms, which were worth their weight in gold. Others say that name derives from the mushroom’s shape, which resembles a dancing nymph.

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Delivery and return
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Composition and care
Composition and care


Fresh Organic Maitake – Hen of the Woods

Fresh Organic Maitake – Hen of The Woods have a firm texture and a robust, earthy flavor. In Japanese, Maitake means “dancing mushroom.” Some believe that, in ancient times, people danced for joy upon finding these mushrooms, which were worth their weight in gold. Others say that name derives from the mushroom’s shape, which resembles a dancing nymph.

How to Clean and Cook Fresh Organic Maitake – Hen of The Woods

Hokto’s Kinoko Maitake mushrooms are 100% USDA Organic and they are clean and ready-to-cook.  They can be eaten in clusters or separated and do not need to be washed or rinsed as they are cultivated in a soil-free and clean environment. It is suggested to not wash Maitake to avoid losing some flavor. To get the most out of Maitake, always cook them before consuming. Do not serve raw

To save on preparation time and improve the taste of your dishes, serve Maitake mushrooms as soon as possible after purchase. When you separate Maitake by hand, the textured surface of the mushroom will absorb more flavors. Maitake mushrooms may release some black liquid which is polyphenol, a very nutritious substance that is recommended to be eaten. However, if you are concerned about the color of polyphenol, briefly boil the mushrooms to eliminate the black liquid.


Equally important keep refrigerated

Weight: 3.5oz (100g)

Product of USA

Recommended use:

  • Hen of the woods grain spawn can be used for indoor production using sawdust-based sterilized substrate.
  • Do not use grain spawn for log inoculation.
  • This is not a mushroom grow kit.

Upon receiving your spawn:

Moreover remove it from the shipping box as soon as possible. Then, unfold the top of the bag, making room for air space. This will help the organism breathe and continue to thrive!

  • Weight: Approximately 6 lbs
  • Hydration: Average of 47%
  • Bags: Gusseted 2.2 mil polypropylene
  • Filter: High efficiency .2 micron
  • Inoculation Rates: 6 lb. bag of grain will inoculate between 120-165 lb. sterilized sawdust, and 100-130 lb. pasteurized straw
  • Sterilization method: Commercial grade autoclave sterilized

Temperature 50-60°F  |  10-15°C
Humidity (Phase 1: Primordia) 95%
Humidity (Phase 2: Fruitbody) 75-85%
CO2 Sensitivity (Phase 1: Primordia) 2,000-5,000 ppm
CO2 Sensitivity (Phase 2: Fruitbody) <1,000 ppm


  • Primordia –  The earliest recognizable stage of fruitbody development. Also known as “baby mushrooms” or “mushroom pins.”
  • CO2 sensitivity – When CO2 levels are too high, yields will decrease, stems will become long and stringy, caps will be small, and/or growth will halt.

You can mix Hen of the Woods mushroom grain spawn into sterilized hardwood sawdust to create Hen of the Woods substrate blocks.


when cultivating mushrooms, particularly the prized Hen of the Woods variety, a vital step involves preparing a substrate that will foster their growth. This process begins with the Hen of the Woods mushroom grain spawn, which serves as the initial inoculation material containing the mycelium, the vegetative part of the fungus. This grain spawn acts somewhat like seeds in a garden, providing the starting point for mushroom development.

To prepare an effective substrate, you can use sterilized hardwood sawdust.  Sterilization is crucial as it eliminates any potential contaminants, such as bacteria or molds, that could outcompete the mushroom mycelium or introduce diseases. This ensures a clean environment for the mushrooms to grow.

Furthermore, mixing the grain spawn into the sterilized sawdust is a calculated process. The spawn must be evenly distributed throughout the sawdust to ensure that the mycelium can spread uniformly. After mixing, this combination is often packed into bags or molds to form substrate blocks. These blocks provide a solid structure for the mycelium to colonize and ultimately produce mushrooms.

However, by controlling the environment and the materials used, cultivators can increase both the yield and the health of the mushrooms. This methodical approach opens up mushroom cultivation to both enthusiasts and commercial growers, allowing them to produce Hen of the Woods mushrooms efficiently and reliably.

Note: Grain spawn must be mixed with bulk substrate before you can fruit it. If you are new to growing mushrooms, we recommend purchasing a book on mushroom cultivation.

Recommended reading:

‘Growing Gourmet and Medicinal Mushrooms’ by Paul Stamets

‘Organic Mushroom Farming and Mycoremediation’ by Tradd Cotter

If you don’t plan to use immediately, you can refrigerate your spawn for up to 4 months.

Next Hen of woods has a semi-firm texture and earthy flavor.  Also, We love to confit hen of the woods by slow cooking it at a low temperature in an oven submerged in extra virgin olive oil. After 4-5 hours the hen of the woods will be crispy and delicious and you’ll have mushroom infused olive oil!

Our grain spawn is USDA certified organic and made using organic cultures from our own culture bank. It contains a blend of locally sourced, organic, and non-GMO ingredients from farms in New England and North America.

Lastly if you’re going to consume home-grown mushrooms, make sure to cook your fresh mushrooms thoroughly with heat. And If it is your first time eating this species, it is best to start with a small amount to check for allergies, even if cooked.


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