Genboku shiitake mushrooms are cultivated on logs of broad-leaf trees such as sawtooth oak and konara oak. There is another way of cultivating shiitake mushrooms with nutrition-added fine sawdust. There is a clear difference, however, in terms of umami, scent and texture. Genboku shiitake are available fresh or dried all year round. Those cultivated in the Oku-Noto area are shipped under the name “Noto 115.” Among them, those with a cap of 8 cm or over in diameter and 3 cm or over in thickness and with a curled part of 1 cm or over are sold under the brand name “Noto-temari.” They are even dubbed “mountain abalone” and “steak shiitake” because of their crispy, filling texture, scent and umami.