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In the spirit of it's namesake - a Japanese word for unobtrusive, simple beauty - Shibumi Farm cultivates 27 different varieties of the finest mushrooms. Environmental consciousness and quality go hand-in-hand at their Princeton, NJ farm, where they use sustainable practices to grow their fungi. Their mushrooms are grown using locally sourced, sustainably harvested woods and straw and organic rye or millet grain with no synthetic pesticides or fertilizers.
Pioppini are a type of wild mushroom with small caps and long, edible stems. They have a robust, earthy, nutty flavor and firm texture. In Italian, Asian and American cooking in particular, pioppini mushrooms are considered an incredibly gourmet ingredient. (Their name is derived from the Italian word for “poplar,” the tree on which they grow.)
Ramen is a brothy noodle dish that became popular in Japan in the late 1800’s. The special noodles used in this dish are made using a unique, rich mineral water. The result is a firm, flavorful, pale yellow noodle that stands up to the earthy enoki mushrooms, tender flank steak and choy sum in this classic dish.