Fukushima mushroom farmer affected by nuclear accident hopes to sell products nationwide

Yoshiyuki Kudo, an 81-year-old farmer in Soma, Fukushima Prefecture, is striving to overcome the lingering effects of the 2011 Fukushima Daiichi nuclear power plant accident. For years, shipping restrictions have impacted log-grown shiitake mushrooms cultivated in open fields across the Tohoku and Kanto regions due to the spread of radioactive substances.

Kudo, one of the few remaining producers, meticulously grows mushrooms using logs sourced from both within and outside Fukushima. This practice allows him to verify the safety of his produce. In September, he achieved a significant milestone: he became the sole farmer in Soma to have his shipping restrictions lifted. Now, he is focused on enabling consumers nationwide to experience what he calls "authentic" mushrooms grown on Fukushima logs.

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It’s precisely because we harness the power of nature that we can produce such delicious mushrooms.

His dedication is evident in his meticulous cultivation methods. In late June, Kudo was observed tending to 2,150 logs, each about 15cm in diameter and 90cm long, arranged on black sheets to prevent contamination from radioactive soil. He anticipates a harvest of approximately 20kg of shiitake mushrooms in the autumn, attributing their deliciousness to the "power of nature."

Despite the passage of over 15 years since the accident, shipping restrictions persist for certain agricultural products, including open-field shiitake. The Health, Labour and Welfare Ministry reports that as of July 1, restrictions were still in effect in 93 municipalities across six prefectures. Fukushima Prefecture, once a leading mushroom producer, has seen a dramatic decline, with the number of producers dropping by nearly 90% from 2010 to just 58 in 2024, as many farmers abandoned production due to the ongoing restrictions.

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The difference between morning and evening temperatures compared to afternoon temperatures concentrates the mushroom’s flavour and enhances its sweetness.