Spawn of yamabushitake (Hericium erinaceum) incubated in test tubes, are inoculated into polypropylene bottles or bags filled with sterilized Japanese oak sawdust or on hardwood logs. The mushroom is cultivated under controlled conditions of 22–16–15°C, and 75–80–95% humidity with aeration. The fruiting bodies are cropped, about 100 g per bottle after 45 days.