Kyoto produces very few shiitake mushrooms even by national standards, and locally grown shiitake mushrooms are rarely seen in supermarkets and other stores. In such Kyoto, Avias Kyoto started a shiitake mushroom business in 2015, hoping that local people would enjoy the taste of fresh, high-quality shiitake mushrooms. Focusing on quality rather than production volume, the company developed a unique cultivation method called long-term water-reduced cultivation. The shiitake mushrooms are grown slowly for about 1.5 times longer than usual, with the amount of water adjusted to just enough to prevent the surface of the mushrooms from cracking and to suppress the formation of slime. This cultivation method has succeeded in producing mellow shiitake mushrooms with no odor. ［The fresh shiitake mushrooms produced at Avias Kyoto are named "Kyoto Grown Mushrooms" and are currently sold at direct sales outlets and supermarkets in Kyoto Prefecture. The shiitake mushrooms are well received for their rich flavor, thick meat, and juicy taste.

In 2020, the company also began developing products using its own shiitake mushrooms. In the same year, "Kyoto-grown Mushroom Potage" was born. Shiitake mushrooms have a strong image in Japanese cuisine, but the shiitake mushrooms from Avias Kyoto have a strong flavor that makes them a perfect ingredient for Western cuisine. In 2021, the company will also launch a dried shiitake mushroom product, "Kyoto Tanba Shiitake no Sokojikara," and will continue to promote the appeal of shiitake mushrooms through a variety of products.