Kaika™ (500g)-Fresh

Kaika™– A Culinary Masterpiece in Bloom

• Organic Practices
• Non-GMO
• Dietary Supplement
• Gluten Free
• Vegan
• Eco Packaging

Introducing Kaika™, a distinctive mushroom native to New Zealand. The name Kaika carries significance across cultures. In Māori, it reflects roots, community, and flourishing growth, much like how this unique mushroom thrives on native wood. In Japanese, Kaika (開花) translates to blossoming, perfectly encapsulating the mushroom’s delicate, thread-like structure, reminiscent of nature’s own artistry. With a texture similar to enoki, Kaika offers a refined bite, crisp edges, and deep umami richness, making it a sought-after delicacy among chefs.

On our farm, we grow mushrooms on forest wood, nourished by soybean hulls, a sustainable byproduct of soymilk production, and enriched by clean, mineral-rich groundwater. There are no chemicals, additives, pesticides, or herbicides used in the growing process—ensuring that each mushroom flourishes naturally, preserving its purity and premium quality.

Why Chefs Are Embracing Kaika

• Delicate Yet Meaty Structure: Perfect for light, flavourful sautés and refined plating.
• Rich, Savoury Umami: Elevates soups, stir-fries, and fusion dishes with unmatched depth.
• Sustainably Cultivated: Grown on natural New Zealand wood and nourished by mineral-rich bore water.
• Pure & Chemical-Free: No pesticides, herbicides, or additives—only natural growth.
• Chef-Endorsed: Already making waves in professional kitchens for its premium quality and unique character.

1) Simple Kaika Mushroom Sauté

Ingredients:

• Whole Kaika mushrooms (no slicing needed)
• 1 tbsp butter or oil
• Fresh herbs (thyme or parsley)
• 1 clove garlic, minced
• Black pepper and salt, to taste

Instructions:

1. Heat a pan over medium-high heat and add butter or oil.
2. Add whole Kaika mushrooms, gently spreading them out. Let them cook undisturbed to lightly crisp.
3. Stir in garlic, fresh herbs, salt, and black pepper, tossing gently to coat.
4. Cook until fragrant and golden, maintaining their delicate structure.
5. Serve atop pasta, rice, or as a savoury garnish for soups and stir-fries.

2) White Flame Skillet (Recipe for 2)

Ingredients:

• 200g MUSHBORN white Kaika mushrooms, 1 tbsp butter or oil of choice, 1 garlic clove, finely chopped, Pinch of salt and black pepper
• Optional: ½ tsp chilli flakes or fresh hot chilli (adjust based on how hot you want it), 1 tbsp mixed seeds (e.g. pumpkin, sunflower), 1 tbsp chopped nuts (e.g. almonds, cashews, walnuts)
• Sides: 1 small cucumber, sliced, 6–8 cherry tomatoes, halved, Pickles, to serve

Instructions:

1. Prep with care: Brush mushrooms gently — no rinsing necessary.
2. Begin dry: Sauté mushrooms in a hot pan without oil for 2–3 minutes to develop their aroma.
3. Add richness: Incorporate butter or oil and continue frying until golden and tender.
4. Layer the flavour: Stir in garlic, salt, pepper, and chilli to taste.
5. Finish with crunch: Toast seeds and nuts briefly until lightly crisp and fragrant.
6. Taste & finish: Check for tenderness and seasoning, then remove from heat.
7. Serve with flair: Plate alongside cucumber, tomatoes, and pickles for a vibrant finish.

Enjoy your White Flame Skillet!

Kaika – Redefining the Future of Mushrooms in Fine Cuisine

Already embraced by leading chefs across New Zealand, Kaika is setting a new standard in gourmet mushrooms. Whether used in refined stir-fries, broths, or plated as a delicate finishing touch, its unique characteristics make it an essential ingredient for culinary creativity.

Make Kaika the secret weapon in your kitchen—order today and experience its blossoming flavour and texture.