Mikuni started exporting mushrooms to Japan and Europe in the early eighties. In 2001, Mikuni changed focus to the development of a boutique line of sustainable wild foods for restaurants and gourmet retail outlets. Since then, our company has grown from a few committed individuals slugging it out in a basement office, to a team of like-minded individuals with distribution centers throughout Canada and the United States. Although the size and direction of our company has changed dramatically over the years, our concept and commitment has not. It has always been Mikuni’s goal to provide our customers with the highest quality of unique and sustainable wild foods. Inasmuch as the organic food movement has garnered attention in the last decade, at Mikuni we believe that we are at the beginning of another movement, one that explores the abundance of richly flavored foods found exclusively in the wild.

"Let’s face it, if you and I have the same capabilities, the same energy, the same staff, if the only thing that’s different between you and me is the products we can get, and I can get a better product than you, I’m going to be a better chef." - THOMAS KELLER

"I knew Mikuni had hit a nerve with our company when all five of our executive chefs from Miami through Orlando to Los Angeles were all calling each other to sing Mikuni’s Praises. It’s hard enough to make one chef this happy with a company. This is like hitting a straight flush in poker." - NORMAN VAN AKEN

From Thomas Keller to Whole Foods and beyond, Mikuni Wild Harvest has forged its reputation on developing creative products and trusted relationships. Whether it’s a cutting edge restaurant in the heart of Vancouver, an established neighborhood bistro, or a chain of specialty food stores. Mikuni’s diverse and unique product line is as diverse as the customers it serves.