{"product_id":"shiitake-mushroom-ready-to-fruit-block","title":"Shiitake 3790 Mushroom - 2.2KG Ready To Fruit Block","description":"\u003cstyle\u003e\n  *, *::before, *::after { box-sizing: border-box; }\n  .pd-grid-2 {\n    display: grid;\n    grid-template-columns: 1fr 1fr;\n    gap: 12px;\n    margin-bottom: 2rem;\n  }\n  .pd-hydration-table,\n  .pd-flush-table,\n  .pd-variety-table {\n    width: 100%;\n    border-collapse: collapse;\n    font-size: 13px;\n  }\n  .pd-hydration-table th,\n  .pd-flush-table th,\n  .pd-variety-table th {\n    background: #f7f5f0;\n    padding: 9px 14px;\n    text-align: left;\n    font-size: 11.5px;\n    font-weight: 600;\n    color: #1a1a18;\n    border-bottom: 2px solid #e8e4dc;\n  }\n  .pd-hydration-table td,\n  .pd-flush-table td,\n  .pd-variety-table td {\n    padding: 9px 14px;\n    border-bottom: 1px solid #f0ece4;\n    color: #444;\n    font-size: 13px;\n    vertical-align: top;\n  }\n  .pd-hydration-table tr:last-child td,\n  .pd-flush-table tr:last-child td,\n  .pd-variety-table tr:last-child td { border-bottom: none; }\n  .pd-hydration-table tr:nth-child(even) td,\n  .pd-flush-table tr:nth-child(even) td,\n  .pd-variety-table tr:nth-child(even) td { background: #faf8f5; }\n  @media (max-width: 560px) {\n    .pd-grid-2 { grid-template-columns: 1fr; }\n  }\n\u003c\/style\u003e\n\u003c!-- 1. HOOK --\u003e\n\u003cp style=\"font-size: 22px; font-weight: 600; line-height: 1.35; color: #1a1a18; margin: 0 0 1rem;\"\u003eUp to twelve weeks on our racks before it reaches you — so all you have to do is soak it and wait for the caps.\u003c\/p\u003e\n\u003c!-- 2. LEAD --\u003e\n\u003cp style=\"font-size: 15px; color: #444; line-height: 1.8; margin: 0 0 2rem;\"\u003eShiitake (\u003cem\u003eLentinula edodes\u003c\/em\u003e) is the most widely grown gourmet mushroom in the world, and the slowest block we produce. Before a shiitake block will fruit, the mycelium has to fully colonise the substrate, mature, and grow its own brown protective skin. That takes 10–12 weeks, compared with just a few weeks for an oyster. We do all of that waiting here on the farm.\u003cbr\u003e\u003cbr\u003eThis is a \u003cstrong\u003e2.2KG ready-to-fruit block\u003c\/strong\u003e: fully colonised, \u003cstrong\u003efully browned\u003c\/strong\u003e, and sealed in its bag. Grown, sterilised and matured right here on Tamborine Mountain on hardwood with organic certified wheat bran — not imported, not repackaged, not resold. Take the bag off, soak the block in cold water, and the flush begins.\u003c\/p\u003e\n\u003chr style=\"border: none; border-top: 1px solid #e8e4dc; margin: 2rem 0;\"\u003e\u003c!-- 3. FEATURE GRID --\u003e\n\u003cp\u003e\u003cspan style=\"display: block; font-size: 10.5px; font-weight: 600; letter-spacing: 0.12em; text-transform: uppercase; color: #3b6d11; margin-bottom: 1.1rem;\"\u003e Why growers and chefs wait for this one \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"pd-grid-2\"\u003e\n\u003cdiv style=\"background: #f7f5f0; border-radius: 10px; padding: 1rem 1.1rem;\"\u003e\n\u003cp style=\"font-size: 13px; font-weight: 600; color: #1a1a18; margin: 0 0 5px;\"\u003eFully browned before dispatch\u003c\/p\u003e\n\u003cspan style=\"display: inline-block; font-size: 11px; font-weight: 500; color: #27500a; background: #C0DD97; border-radius: 4px; padding: 2px 9px; margin-bottom: 8px;\"\u003eThe long wait is done for you.\u003c\/span\u003e\n\u003cp style=\"font-size: 13px; color: #555; line-height: 1.65; margin: 0;\"\u003eA shiitake block that is triggered before it has browned produces little or nothing. This is the most common reason home-grown shiitake fails. Every block we send has already finished its 10–12 week incubation and browning phase, so it arrives ready to fruit rather than weeks away from it.  Note: some patches of white may be present; this will not affect fruiting.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background: #f7f5f0; border-radius: 10px; padding: 1rem 1.1rem;\"\u003e\n\u003cp style=\"font-size: 13px; font-weight: 600; color: #1a1a18; margin: 0 0 5px;\"\u003eFruits from the whole block\u003c\/p\u003e\n\u003cspan style=\"display: inline-block; font-size: 11px; font-weight: 500; color: #27500a; background: #C0DD97; border-radius: 4px; padding: 2px 9px; margin-bottom: 8px;\"\u003eBag off. No cutting.\u003c\/span\u003e\n\u003cp style=\"font-size: 13px; color: #555; line-height: 1.65; margin: 0;\"\u003eUnlike our oyster blocks, shiitake fruits with the bag removed completely. The brown skin holds moisture in, so the block stands naked in the fruiting space, and caps can emerge from the top and every side at once.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background: #f7f5f0; border-radius: 10px; padding: 1rem 1.1rem;\"\u003e\n\u003cp style=\"font-size: 13px; font-weight: 600; color: #1a1a18; margin: 0 0 5px;\"\u003eA cold-weather strain\u003c\/p\u003e\n\u003cspan style=\"display: inline-block; font-size: 11px; font-weight: 500; color: #27500a; background: #C0DD97; border-radius: 4px; padding: 2px 9px; margin-bottom: 8px;\"\u003eMade for the cool months.\u003c\/span\u003e\n\u003cp style=\"font-size: 13px; color: #555; line-height: 1.65; margin: 0;\"\u003eOur preferred strain fruits at 10–18°C. Cool temperatures give thick-fleshed, dense caps that develop slowly. In cold, drier air, the cap surface can crack into the pale, patterned \"flower\" look that chefs pay a premium for.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"background: #f7f5f0; border-radius: 10px; padding: 1rem 1.1rem;\"\u003e\n\u003cp style=\"font-size: 13px; font-weight: 600; color: #1a1a18; margin: 0 0 5px;\"\u003eRe-flushes on a simple cycle\u003c\/p\u003e\n\u003cspan style=\"display: inline-block; font-size: 11px; font-weight: 500; color: #27500a; background: #C0DD97; border-radius: 4px; padding: 2px 9px; margin-bottom: 8px;\"\u003eHarvest, rest, soak, repeat.\u003c\/span\u003e\n\u003cp style=\"font-size: 13px; color: #555; line-height: 1.65; margin: 0;\"\u003eAfter each harvest the block rests and dries for a couple of weeks. Then another cold soak sets off the next flush. The routine is easy to fit around a working week, and a well-kept block gives several flushes before it's spent.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003chr style=\"border: none; border-top: 1px solid #e8e4dc; margin: 2rem 0;\"\u003e\u003c!-- 4. OUTCOMES --\u003e\n\u003cp\u003e\u003cspan style=\"display: block; font-size: 10.5px; font-weight: 600; letter-spacing: 0.12em; text-transform: uppercase; color: #3b6d11; margin-bottom: 1.1rem;\"\u003e What you’ll notice \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"background: #f7f5f0; border-radius: 10px; padding: 1.1rem 1.25rem; margin-bottom: 1rem;\"\u003e\n\u003cul style=\"list-style: none; padding: 0; margin: 0;\"\u003e\n\u003cli style=\"display: flex; gap: 10px; align-items: flex-start; padding: 5px 0; font-size: 14px; color: #333; line-height: 1.55;\"\u003e\n\u003cspan style=\"display: block; width: 7px; height: 7px; border-radius: 50%; background: #639922; margin-top: 5px; flex-shrink: 0;\"\u003e\u003c\/span\u003e Thick, chestnut-brown caps with a firm, meaty bite and deep savoury flavour\u003c\/li\u003e\n\u003cli style=\"display: flex; gap: 10px; align-items: flex-start; padding: 5px 0; font-size: 14px; color: #333; line-height: 1.55;\"\u003e\n\u003cspan style=\"display: block; width: 7px; height: 7px; border-radius: 50%; background: #639922; margin-top: 5px; flex-shrink: 0;\"\u003e\u003c\/span\u003e A bumpy, brown, slightly leathery block. That's the protective skin doing its job, not a problem\u003c\/li\u003e\n\u003cli style=\"display: flex; gap: 10px; align-items: flex-start; padding: 5px 0; font-size: 14px; color: #333; line-height: 1.55;\"\u003e\n\u003cspan style=\"display: block; width: 7px; height: 7px; border-radius: 50%; background: #639922; margin-top: 5px; flex-shrink: 0;\"\u003e\u003c\/span\u003e Pins appearing across the whole surface within about a week of the first cold soak\u003c\/li\u003e\n\u003cli style=\"display: flex; gap: 10px; align-items: flex-start; padding: 5px 0; font-size: 14px; color: #333; line-height: 1.55;\"\u003e\n\u003cspan style=\"display: block; width: 7px; height: 7px; border-radius: 50%; background: #639922; margin-top: 5px; flex-shrink: 0;\"\u003e\u003c\/span\u003e Mushrooms that keep well in the fridge and dry beautifully, with flavour that gets stronger when dried\u003c\/li\u003e\n\u003cli style=\"display: flex; gap: 10px; align-items: flex-start; padding: 5px 0; font-size: 14px; color: #333; line-height: 1.55;\"\u003e\n\u003cspan style=\"display: block; width: 7px; height: 7px; border-radius: 50%; background: #639922; margin-top: 5px; flex-shrink: 0;\"\u003e\u003c\/span\u003e Several flushes from one block, each started by a fresh soak\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!-- 5. SCIENCE CALLOUT --\u003e\n\u003cdiv style=\"border-left: 3px solid #639922; padding: 0.8rem 1rem; margin-bottom: 2rem; background: #f7f5f0; border-radius: 0 8px 8px 0;\"\u003e\n\u003cp style=\"font-size: 13px; color: #555; line-height: 1.7; margin: 0 0 0.65rem;\"\u003e\u003cstrong style=\"color: #1a1a18;\"\u003eWhy shiitake takes so long:\u003c\/strong\u003e Shiitake is a hardwood decomposer. In the wild it grows on fallen oak and chinquapin logs, and its Japanese name comes from the \u003cem\u003eshii\u003c\/em\u003e tree it grows on. Before it will fruit, it has to colonise the block and then mature. First the block turns lumpy as the mycelium \"popcorns\". Then the surface slowly turns brown and forms a tough, bark-like skin. That skin holds moisture in, keeps competing moulds out, and tells you the block is ready to fruit. Trigger a block before the skin has formed and you'll get little or nothing, which is why we don't ship them until they're fully browned.\u003c\/p\u003e\n\u003cp style=\"font-size: 13px; color: #555; line-height: 1.7; margin: 0 0 0.65rem;\"\u003e\u003cstrong style=\"color: #1a1a18;\"\u003eWhy a cold soak starts the flush:\u003c\/strong\u003e Wild shiitake fruits after heavy autumn rain and a drop in temperature. A short, cold soak recreates both. The water rehydrates the surface of a block that has slowly dried over months of incubation, and the chill signals the mycelium to switch from growing to fruiting. Keep it brief: 5–10 minutes is plenty, and a longer soak can waterlog the block. Between flushes the block needs to rest and partly dry out, so the next soak works as a fresh signal.\u003c\/p\u003e\n\u003cp style=\"font-size: 13px; color: #555; line-height: 1.7; margin: 0;\"\u003e\u003cstrong style=\"color: #1a1a18;\"\u003eWhy this substrate:\u003c\/strong\u003e Hardwood supplies the lignin and cellulose shiitake is built to break down. Organic certified wheat bran at 20% adds the nitrogen, minerals and B-vitamins that feed a long incubation and dense caps. That's toward the upper end for shiitake, so the block has fuel for more than one flush. A small addition of gypsum and chalk (3%) supplies calcium and helps keep the block's pH steady over the months it spends maturing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003chr style=\"border: none; border-top: 1px solid #e8e4dc; margin: 2rem 0;\"\u003e\u003c!-- 6. HOW TO FRUIT --\u003e\n\u003ch2 style=\"font-size: 17px; font-weight: 600; color: #1a1a18; margin: 0 0 0.4rem;\"\u003eHow to fruit your block\u003c\/h2\u003e\n\u003cp style=\"font-size: 13px; color: #888; margin: 0 0 1.25rem;\"\u003eSite it cool → remove the bag → cold soak → keep it humid → harvest as the caps open → rest and dry → soak again\u003c\/p\u003e\n\u003c!-- Conditions at a glance --\u003e\n\u003cp\u003e\u003cspan style=\"display: block; font-size: 12px; font-weight: 600; letter-spacing: 0.08em; text-transform: uppercase; color: #3b6d11; margin-bottom: 0.75rem;\"\u003eFruiting conditions at a glance\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #e8e4dc; border-radius: 10px; overflow: hidden; margin-bottom: 1.5rem;\"\u003e\n\u003ctable class=\"pd-hydration-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFruiting temperature\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e10–18°C. This is a cold-weather strain, best in autumn, winter and early spring. It will not fruit reliably in warm weather\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFruiting trigger\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSoak the unbagged block in cold water for 5–10 minutes maximum. The colder the water, the stronger the signal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHumidity\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e90–95% while pins form, then 80–90% as the caps develop\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFresh air\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eModerate. Shiitake is more tolerant of still air than oysters, but give it a daily air change\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eLight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBright but indirect, roughly 12 hours a day. Never direct sun. Light deepens cap colour\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTime to first pins\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e5–10 days after the soak\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePin to harvest\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e~7–12 days. Slower in cooler conditions\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFirst-flush yield\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e350–500 g under good conditions\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTotal flushes\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e2–4, with a rest-and-soak cycle between each. Roughly 500–800 g over the life of the block\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c!-- Step by step --\u003e\n\u003cp\u003e\u003cspan style=\"display: block; font-size: 12px; font-weight: 600; letter-spacing: 0.08em; text-transform: uppercase; color: #3b6d11; margin-bottom: 0.75rem;\"\u003eStep by step\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"background: #f7f5f0; border-radius: 8px; padding: 0.85rem 1rem; font-size: 13px; color: #555; line-height: 1.8; margin-bottom: 1.5rem;\"\u003e\n\u003cdiv style=\"display: flex; gap: 10px; margin-bottom: 0.6rem;\"\u003e\n\u003cspan style=\"font-weight: bold; color: #3b6d11; flex-shrink: 0;\"\u003e1.\u003c\/span\u003e \u003cspan\u003e\u003cstrong style=\"color: #1a1a18;\"\u003eFind a cool, bright spot.\u003c\/strong\u003e 10–18°C with bright indirect light, out of direct sun and drying draughts. A cool spare room, garage, shaded verandah or laundry all work well through the cooler months. Above this range the block will simply wait.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; gap: 10px; margin-bottom: 0.6rem;\"\u003e\n\u003cspan style=\"font-weight: bold; color: #3b6d11; flex-shrink: 0;\"\u003e2.\u003c\/span\u003e \u003cspan\u003e\u003cstrong style=\"color: #1a1a18;\"\u003eRemove the bag completely.\u003c\/strong\u003e Cut the bag away and lift the block out. Don't worry about brown liquid in the bag, or a bumpy, leathery, patchy-brown surface. Both are normal signs of a mature block. Pour the liquid away. If pins have already formed during transit, skip the soak and go straight to step 4.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; gap: 10px; margin-bottom: 0.6rem;\"\u003e\n\u003cspan style=\"font-weight: bold; color: #3b6d11; flex-shrink: 0;\"\u003e3.\u003c\/span\u003e \u003cspan\u003e\u003cstrong style=\"color: #1a1a18;\"\u003eCold soak for 5–10 minutes, no longer.\u003c\/strong\u003e Submerge the whole block in a bucket or tub of cold water. Weigh it down with a plate or a jug of water, because it will float. Use water as cold as you can get it. In winter, tap water is usually enough; in milder weather, add ice. Drain well afterwards.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; gap: 10px; margin-bottom: 0.6rem;\"\u003e\n\u003cspan style=\"font-weight: bold; color: #3b6d11; flex-shrink: 0;\"\u003e4.\u003c\/span\u003e \u003cspan\u003e\u003cstrong style=\"color: #1a1a18;\"\u003eKeep it humid.\u003c\/strong\u003e Stand the block upright on a tray, and tent it loosely with a clear bag or place it in a tub with a loose lid. Mist the inside of the tent, not the block itself, 2–3 times a day, and open it daily for fresh air. Aim for 90–95% while pins form, then ease back once the caps are growing.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; gap: 10px; margin-bottom: 0.6rem;\"\u003e\n\u003cspan style=\"font-weight: bold; color: #3b6d11; flex-shrink: 0;\"\u003e5.\u003c\/span\u003e \u003cspan\u003e\u003cstrong style=\"color: #1a1a18;\"\u003eHarvest as the caps open.\u003c\/strong\u003e Pick each mushroom when the cap is mostly open but the edge is still curled slightly under. Twist and pull from the base, or cut close to the block. Shiitake don't all mature on the same day, so pick them one at a time as each is ready.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; gap: 10px;\"\u003e\n\u003cspan style=\"font-weight: bold; color: #3b6d11; flex-shrink: 0;\"\u003e6.\u003c\/span\u003e \u003cspan\u003e\u003cstrong style=\"color: #1a1a18;\"\u003eRest, then soak again.\u003c\/strong\u003e Once the flush is finished, clean off any stubs and leave the block uncovered, with no misting, for about 2 weeks so it can recover and partly dry out. Then repeat the 5–10 minute cold soak and go back to step 4. When a soak no longer produces pins, or the block turns soft and crumbly, it's spent. Break it up into your compost or garden beds.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- Flush expectations --\u003e\n\u003cp\u003e\u003cspan style=\"display: block; font-size: 12px; font-weight: 600; letter-spacing: 0.08em; text-transform: uppercase; color: #3b6d11; margin-bottom: 0.75rem;\"\u003eWhat to expect from each flush\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #e8e4dc; border-radius: 10px; overflow: hidden; margin-bottom: 1.5rem;\"\u003e\n\u003ctable class=\"pd-flush-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eFlush\u003c\/th\u003e\n\u003cth\u003eTiming\u003c\/th\u003e\n\u003cth\u003eWhat to expect\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003e1st\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePins 5–10 days after the first soak · harvest ~day 12–22\u003c\/td\u003e\n\u003ctd\u003e350–500 g. The largest flush, with the thickest caps\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003e2nd\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e~2 week rest, then soak again\u003c\/td\u003e\n\u003ctd\u003eUsually a little smaller, with fewer but still solid caps\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003e3rd–4th\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e~2 week rest and soak before each\u003c\/td\u003e\n\u003ctd\u003eLighter again. Keep going for as long as the block keeps pinning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp style=\"font-size: 11.5px; color: #aaa; margin: 0; padding: 0.6rem 1.25rem; border-top: 1px solid #f0ece4; font-style: italic;\"\u003eYields vary with temperature, humidity and how well the block is rested between flushes. The figures above are typical for a block fruited in good conditions.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- Kitchen callout --\u003e\n\u003cdiv style=\"background: #f0f7e8; border-radius: 10px; padding: 1.1rem 1.25rem; margin-bottom: 2rem;\"\u003e\n\u003cp style=\"font-size: 12px; font-weight: 600; letter-spacing: 0.1em; text-transform: uppercase; color: #3b6d11; margin: 0 0 0.5rem;\"\u003e🍳 In the kitchen\u003c\/p\u003e\n\u003cp style=\"font-size: 13px; color: #444; line-height: 1.75; margin: 0;\"\u003eRich, savoury and unmistakably umami, with a dense, meaty texture that holds up to long cooking. Trim off the stems, which are too fibrous to eat, and save them for stock, where they add a lot of flavour. Slice the caps thickly and sear them hard, or leave them whole for grilling, braises, ramen and stir-fries. Shiitake is one of the few mushrooms that is arguably better dried. Drying concentrates the flavour and develops its characteristic aroma. Try laying fresh caps gills-up in the sun for an hour or two before cooking or drying. Mushrooms exposed to UV light can build up vitamin D.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003chr style=\"border: none; border-top: 1px solid #e8e4dc; margin: 2rem 0;\"\u003e\u003c!-- 7. STORAGE \u0026 HANDLING --\u003e\n\u003cp\u003e\u003cspan style=\"display: block; font-size: 10.5px; font-weight: 600; letter-spacing: 0.12em; text-transform: uppercase; color: #3b6d11; margin-bottom: 1.1rem;\"\u003e Storage \u0026amp; handling \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #e8e4dc; border-radius: 10px; padding: 1rem 1.25rem; font-size: 13px; color: #555; line-height: 1.7; margin-bottom: 1.5rem;\"\u003e\n\u003cstrong style=\"color: #1a1a18;\"\u003eIf you can’t fruit straight away, store the sealed block somewhere cool and dark below 18°C for up to 2 weeks.\u003c\/strong\u003e Handle it gently, because the mycelium inside is alive and ready to go. Leave the bag on until you're ready to soak. Once the bag comes off, the block wants water, humidity and air. A cool trip in the post can occasionally trigger a few pins inside the bag. If you see them, open the block and start fruiting straight away.\n\u003cdiv style=\"background: #EAF3DE; border-radius: 7px; padding: 0.65rem 0.9rem; margin-top: 10px; font-size: 13px; color: #27500a; line-height: 1.55;\"\u003e\n\u003cstrong\u003e📦 Shipping in warm weather:\u003c\/strong\u003e We strongly recommend using \u003cstrong\u003eExpress Post\u003c\/strong\u003e during the warmer months to minimise heat stress in transit. Select at checkout.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- COMMERCIAL \/ BULK --\u003e\n\u003cdiv style=\"border: 1px solid #e8e4dc; border-radius: 10px; overflow: hidden; margin-bottom: 2rem;\"\u003e\n\u003cdiv style=\"background: #f7f5f0; padding: 0.65rem 1.25rem; border-bottom: 1px solid #e8e4dc;\"\u003e\n\u003cp style=\"font-size: 11px; font-weight: 600; letter-spacing: 0.1em; text-transform: uppercase; color: #888; margin: 0;\"\u003eOrdering for a farm or a kitchen?\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"padding: 1rem 1.25rem; font-size: 13px; color: #444; line-height: 1.75;\"\u003eShiitake is one of the most recognised and consistently demanded gourmet mushrooms, and it sells well both fresh and dried. \u003cstrong\u003eBulk pricing is available from 10 blocks.\u003c\/strong\u003e Each block takes 10–12 weeks to colonise and brown, so larger orders need to be planned ahead. Orders of 4 or more Shiitake blocks are made to order, and we'll confirm your dispatch date once the order is placed. Get in touch for commercial pricing and standing orders.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- PERFECT FOR --\u003e\n\u003cp\u003e\u003cspan style=\"display: block; font-size: 10.5px; font-weight: 600; letter-spacing: 0.12em; text-transform: uppercase; color: #3b6d11; margin-bottom: 1.1rem;\"\u003e Perfect for \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"background: #f7f5f0; border-radius: 10px; padding: 1.1rem 1.25rem; margin-bottom: 2rem; font-size: 13px; color: #444; line-height: 1.9;\"\u003eHome growers who want shiitake without the months-long wait · restaurants and chefs after a reliable local supply · market gardeners adding a high-demand cool-season crop · small commercial farms diversifying beyond oysters · anyone who dries or preserves their own mushrooms.\u003c\/div\u003e\n\u003c!-- 8. WHAT'S INSIDE --\u003e\n\u003cp\u003e\u003cspan style=\"display: block; font-size: 10.5px; font-weight: 600; letter-spacing: 0.12em; text-transform: uppercase; color: #3b6d11; margin-bottom: 1.1rem;\"\u003e What’s inside the block \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #e8e4dc; border-radius: 10px; padding: 1rem 1.25rem; font-size: 13px; color: #555; line-height: 1.9; margin-bottom: 2rem;\"\u003e\n\u003cdiv style=\"display: flex; gap: 10px; align-items: flex-start;\"\u003e\n\u003cspan style=\"display: block; width: 7px; height: 7px; border-radius: 50%; background: #639922; margin-top: 7px; flex-shrink: 0;\"\u003e\u003c\/span\u003e \u003cspan\u003eAustralian hardwood pellets (Tasmanian Oak sawdust)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; gap: 10px; align-items: flex-start;\"\u003e\n\u003cspan style=\"display: block; width: 7px; height: 7px; border-radius: 50%; background: #639922; margin-top: 7px; flex-shrink: 0;\"\u003e\u003c\/span\u003e \u003cspan\u003eOrganic certified wheat bran (20%)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; gap: 10px; align-items: flex-start;\"\u003e\n\u003cspan style=\"display: block; width: 7px; height: 7px; border-radius: 50%; background: #639922; margin-top: 7px; flex-shrink: 0;\"\u003e\u003c\/span\u003e \u003cspan\u003eGypsum and chalk (3%)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; gap: 10px; align-items: flex-start;\"\u003e\n\u003cspan style=\"display: block; width: 7px; height: 7px; border-radius: 50%; background: #639922; margin-top: 7px; flex-shrink: 0;\"\u003e\u003c\/span\u003e \u003cspan\u003eFiltered rainwater\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"display: flex; gap: 10px; align-items: flex-start;\"\u003e\n\u003cspan style=\"display: block; width: 7px; height: 7px; border-radius: 50%; background: #639922; margin-top: 7px; flex-shrink: 0;\"\u003e\u003c\/span\u003e \u003cspan\u003eShiitake organic certified grain spawn (\u003cem\u003eLentinula edodes\u003c\/em\u003e)\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin: 0.75rem 0 0; font-size: 12.5px; color: #888; line-height: 1.7;\"\u003e~2.2KG block, sterilised, fully colonised and browned with Shiitake mycelium before dispatch. No fillers, no additives, just substrate and mycelium.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- EXPLORE THE RANGE --\u003e\n\u003cp\u003e\u003cspan style=\"display: block; font-size: 10.5px; font-weight: 600; letter-spacing: 0.12em; text-transform: uppercase; color: #3b6d11; margin-bottom: 1.1rem;\"\u003e More ready-to-fruit blocks \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"border: 1px solid #e8e4dc; border-radius: 10px; overflow: hidden; margin-bottom: 1rem;\"\u003e\n\u003ctable class=\"pd-variety-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth\u003eVariety\u003c\/th\u003e\n\u003cth\u003eCharacter\u003c\/th\u003e\n\u003cth\u003e\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eChestnut\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eGolden-brown clusters with a nutty, crisp bite. Another premium hardwood-lover\u003c\/td\u003e\n\u003ctd\u003e\u003ca style=\"color: #3b6d11; text-decoration: underline;\" href=\"\/products\/chestnut-mushroom-pholiota-adiposa-block\"\u003eView\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBlack Pearl King Oyster\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eThick king-style stems and near-black caps. A cool-weather partner for shiitake\u003c\/td\u003e\n\u003ctd\u003e\u003ca style=\"color: #3b6d11; text-decoration: underline;\" href=\"\/products\/oyster-mushroom-black-pearl-king-ready-to-fruit-block\"\u003eView\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePioppino\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCrunchy stems and nutty caps, the Italian kitchen's mushroom of choice\u003c\/td\u003e\n\u003ctd\u003e\u003ca style=\"color: #3b6d11; text-decoration: underline;\" href=\"\/products\/pioppino-mushroom-ready-to-fruit-block\"\u003eView\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eItalian Oyster\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eHeat-tolerant, and the summer counterpart when shiitake won't fruit\u003c\/td\u003e\n\u003ctd\u003e\u003ca style=\"color: #3b6d11; text-decoration: underline;\" href=\"\/products\/oyster-mushroom-italian-ready-to-fruit-block\"\u003eView\u003c\/a\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cdiv style=\"padding: 0.85rem 1.25rem; border-top: 1px solid #e8e4dc; background: #f0f7e8;\"\u003e\n\u003cp style=\"font-size: 13px; color: #444; margin: 0;\"\u003eNew to growing? Shiitake is straightforward once it arrives browned, but it rewards patience and a cool space. If this is your first block, start with the \u003ca style=\"color: #3b6d11; font-weight: 600; text-decoration: underline;\" href=\"\/products\/pearl-oyster-mushroom-grow-kit\"\u003ePearl Oyster Mushroom Kit\u003c\/a\u003e, a faster, more forgiving variety in a beginner-friendly boxed format.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003chr style=\"border: none; border-top: 1px solid #e8e4dc; margin: 2rem 0;\"\u003e\u003c!-- 9. BRAND STORY --\u003e\n\u003cp\u003e\u003cspan style=\"display: block; font-size: 10.5px; font-weight: 600; letter-spacing: 0.12em; text-transform: uppercase; color: #3b6d11; margin-bottom: 1.1rem;\"\u003e The Kai Kai Farm story \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv style=\"background: #f7f5f0; border-radius: 10px; padding: 1.25rem 1.4rem;\"\u003e\n\u003cp style=\"font-size: 13px; color: #555; line-height: 1.8; margin: 0 0 0.75rem;\"\u003eKai Kai Farm is a family operation on Tamborine Mountain in Queensland’s Scenic Rim. We grow gourmet mushrooms commercially, including oysters, lion’s mane, pioppino, chestnut and shiitake, and we sell blocks cut from the same production we fruit ourselves.\u003c\/p\u003e\n\u003cp style=\"font-size: 13px; color: #555; line-height: 1.8; margin: 0 0 0.75rem;\"\u003eWe’re growers, not resellers. Every block is mixed, sterilised and colonised here on the mountain, using methods refined over years of commercial gourmet and medicinal mushroom production. What arrives at your door is genuinely fresh: inoculated, colonised and packed to order, with verified contamination-free cultures and full transparency from substrate to shelf.\u003c\/p\u003e\n\u003cp style=\"font-size: 13px; color: #555; line-height: 1.8; margin: 0;\"\u003eShiitake asks more of us than anything else we grow. It needs months on the racks, careful handling through the browning phase, and a lot of patience. We do that part so you don't have to. Whether you're fruiting a single block in a cool spare room or supplying a restaurant through winter, this is the block we grow ourselves.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!-- GROW TENT FOOTER --\u003e\n\u003chr style=\"border: none; border-top: 1px solid #e8e4dc; margin: 2rem 0;\"\u003e\n\u003cdiv style=\"background: #f0f7e8; border-left: 3px solid #639922; border-radius: 0 10px 10px 0; padding: 1.1rem 1.25rem;\"\u003e\n\u003cp style=\"font-size: 12px; font-weight: 600; letter-spacing: 0.1em; text-transform: uppercase; color: #3b6d11; margin: 0 0 0.5rem;\"\u003e⛺ No humid room? No problem.\u003c\/p\u003e\n\u003cp style=\"font-size: 13px; color: #444; line-height: 1.75; margin: 0;\"\u003eReady-to-fruit blocks need high humidity and steady fresh air to produce full, well-formed flushes — and dry indoor air is the most common reason a block underperforms. Our \u003ca style=\"color: #3b6d11; font-weight: 600; text-decoration: underline;\" href=\"\/products\/mini-pop-up-mushroom-grow-tent\"\u003eMini Pop-Up Mushroom Grow Tent\u003c\/a\u003e creates that environment anywhere in the house: the clear cover holds humidity around your block, the zip front lets you dial in airflow, and there’s room to fruit several blocks at once. Pops up in seconds, folds flat between grows.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Kai Kai Farm","offers":[{"title":"Default Title","offer_id":52998187221303,"sku":"BL-SH","price":32.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0791\/2040\/0695\/files\/Shiitake3790ReadToFruitBlock.webp?v=1789626461","url":"https:\/\/kaikaifarm.au\/products\/shiitake-mushroom-ready-to-fruit-block","provider":"Kai Kai Farm","version":"1.0","type":"link"}