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Red Tobiko, a unique and highly valued delicacy from China, is known for its rich meaty texture, aromatic flavor, and high nutritional content. Often referred to as a "mountain treasure," it has become a premium product in the global market, with an export value of between $50 and $80 per kilogram of dried product. The cultivation of Red Tobiko involves specific techniques and careful management, which are outlined below.
The process begins with strain selection. In China, various varieties of Red Tobiko have been cultivated through artificial domestication. It's recommended to use high-quality strains that germinate quickly, produce mushrooms early, and yield high dry matter with excellent taste. These should be selected after 1 to 3 years of successful growth.
For the preparation of the culture medium, a mixture of wood chips or cottonseed hulls (76%), wheat husks (20%), sugar (1%), lime powder (2%), superphosphate (0.3%), urea (0.3%), potassium dihydrogen phosphate (0.3%), and magnesium sulfate (0.1%) is used. The water-to-medium ratio is 1:1.2, and the pH should be maintained between 5.5 and 6. After mixing, the ingredients are placed into containers, slightly crushed in the center, and sterilized at 1.5 kg/cm² for 2.5 hours. Once cooled to 25°C, the medium can be inoculated. Cultures are then transferred to dark, ventilated chambers for expansion, typically after 70 to 80 days.
Choosing the right cultivation season and location is crucial. Red Tobiko thrives in shaded, moist environments, ideally at elevations between 500 and 1000 meters. The best growing periods are February to May and September to November, with temperatures ranging from 20 to 26°C. Indoor cultivation can be done using underground spaces or scaffolding systems, with 2 to 3 layers of racks, each about 60 cm tall and 1.3 meters wide. Outdoor areas should be shaded, fertile, and semi-sandy, with acidic soil. If sandy soil is unavoidable, it should be covered with humic soil. A shade house at least 2 meters high is also necessary.
Preparing the culture materials is essential. The materials must be fresh and dry, with wood cut into 10–12 cm lengths. Mixed bamboo pieces can be cut into 50 cm lengths and broken up before use. Bamboo should make up more than 30% of the mix, but avoid using bamboo silk or shavings due to poor water retention. Before sowing, materials are soaked in a 5% lime solution for 6–7 days, then rinsed in clean water for 2 days to lower the pH to 6–6.5. Alternatively, fermentation can be used by soaking the material, piling it into a 1.2-meter-high, 2-meter-wide heap, covering it with a film, and turning it every 7 days until the temperature reaches 65°C and the material turns brown and odorless.
Cultivation methods involve disinfecting the area with a 1000-fold methamidophos pesticide solution mixed with 30% formaldehyde for 10 days before sowing. Two to three days prior, the soil is loosened into a 50 cm high, 1.3 m wide bed. The unfermented medium is spread 4–6 cm thick, followed by the strain, then another layer of 8–10 cm of culture material and more strain. A final layer of 2–4 cm of humus is added, which must be sterilized. The surface is then covered with 2 cm of bamboo leaves, thatch, or pine needles, and a plastic sheet is placed on top to maintain moisture. For each square meter, 20–25 kg of dry material and 3–4 kg of bacteria are required. The bacteria must not be damaged and must be protected from light during this stage.
After sowing, the moisture level of the culture material should be kept between 65% and 75%, with air humidity around 85%. No watering is needed for the first 15 days. After 7 days, the plastic sheet is ventilated for 30 minutes every 3 days. If the temperature exceeds 30°C, the cover should be removed during the day and replaced at night. After 50 days, the mycelium will emerge from the soil. At this point, the surface should be kept slightly dry to encourage the mycelium to fall back into the medium and continue absorbing nutrients. When 70–80% of the surface is covered, a heavy spray is applied without allowing water to seep into the medium. The sheet is opened at night and closed in the morning to create a 10°C temperature difference, promoting fruiting body development.
The first harvest occurs 60–80 days after sowing, with mushrooms ready for picking. After harvesting, humidity is maintained at 85%, and the temperature is kept under 34°C to ensure optimal growth conditions. Daily ventilation of 1–2 hours is recommended, and any excess heat should be addressed promptly. About 30–35 days after the bacteria mature, the fruiting bodies begin to form. During this period, increased humidity (90–95%) and moderate watering are essential for proper differentiation.
Harvesting typically starts in the evening, with the first batch completed by the next day. Skirts are collected during the day and dried and packaged for sale. After the first harvest, the culture medium is re-moistened and further managed. Watering practices vary depending on mushroom density and weather conditions—more spraying when there are many mushrooms, less when fewer, and no spraying on rainy days.
Pest and disease control is critical. Maintaining cleanliness in both indoor and outdoor areas helps prevent infestations. Monthly extermination and prompt removal of pests are necessary. Fungal infections like Aspergillus, Mucor, and Rhizopus should be cleared and treated with lime powder. Infected soil should be replaced after sterilization. During high-humidity and high-temperature periods, excessive watering should be avoided, and proper ventilation is key to maintaining healthy growth.