Happy Chinese New Year 2015


Gong Hei Fatt Choi!! Moku-moku wishes you a prosperous meeeehhhh year filled with laughter and happiness. Happy Chinese New Year 2015! 

Here's a tip on how to reply your 'yi ma, kau fu, ku je, sok pak heng dai relatives' 'annual' questions. 
Be prepared and don't forget to give them a hug.  
 
 

Introducing Ling Zhi mushroom

Gong Hei Fatt Choi! 
Today we 開工大吉 and we still have some limited off-menu 'Ling Zhi' mushroom for Chinese New Year. 

It is known as Ganoderma. Here's the link to Wikipedia. 



The growing is similar to oysters mushrooms but it takes longer time to grow to full length. All you need to do is to water it 2-3 times a day (more is better). 

From day one of opening, it could take as long as 2 weeks to see the budding of 'Ling Zhi' then it will take 3 to 6 weeks for it to grow. If you were to consume it, make sure u harvest it within 2 months else it can be kept as a decoration for months (up to 6 months or more).


The one that we are growing now 3 weeks old. Let's see how big it can grow. 

If you are interested, write to us at ask@mokumoku.my as it is not yet launched on our website. We still give a pre-launch price until the end of Chinese New Year celebration. 

It's bigger than my ears!!!! 

Growing mokumoku in Japan Part 2

This is a follow up on our previous post about growing Moku-moku mushrooms in Japan.

Well the 2nd box is actually a trial-run product - the abalone mushrooms. It's not launched yet as we are still experimenting growing them in various condition. 

Abalone mushrooms are much bigger than oysters mushrooms. They are darling in colour too as you can see below. They grow as fast as the oyster mushrooms and they too are ready for harvest in about a week since budding. 


When it is fully grown it looks like the one in the picture below. 

Well my research mates were saying to cook them in 'nabe' the Japanese style steamboat. 

Unfortunately I have no chance to them, by the time of harvest, I have already gone back to Malaysia. 

I wonder how they taste like? Hmmm... 

Mervin

Growing mokumoku in Japan Part 1

I received a few Moku boxes in Japan when we had our first international pitch about Moku-moku company on Start-up Fukuoka.


After the event, I introduced Moku boxes to my fellow research mates in Kyudai and started to grow them in our study/research room. 


The weather is cold and dry as it is winter in Japan. I wasn't really sure how well they could grow. Luckily the mushrooms are well taken care with my fellow research mates taking turn to water them. 


They were impressed with the rate of growing and we had a good opportunity to discuss about mushrooms and growing food. 


It's time harvest. The first batch was a bit dried since we missed the optimum harvesting time. 

I took the mushrooms home and stir fried them as one of the dishes of that evening dinner. Yum yum ^.^

As you can see from the picture. I sealed the opening with a duct tape, labeled the resting period (1 week) and kept it in the fridge. 

More to come...