Description

There is a QR code on the product with various recipes.

Thick and meaty, dome-shaped cap. This shiitake mushroom is called Donko and is picked when budding, so it is meatier than Koshin and bite-size at around 25-42mm. For the most delicious way to enjoy, please soak in cold water for 24 hours in the fridge. To reduce soaking time, take out the Shiitake one hour after you started soaking the mushrooms, chop into half or small pieces, and soak for another hour and then use as needed.

Forest-grown Shiitake Mushrooms are naturally cultivated outdoors on special sweet sap oak logs which are cared for and grown by local farmers on Kyushu, a Southern island of Japan.

Japanese famous chef, Dr. Yukio Hattori, chose our Shiitake for his traditional Japanese New Year foods “Osechi.” He is known as an expert commentator on the Japanese television show “Iron Chef.” And his cooking school recommends our Shiitake and allow us to use his face on our products.

We enclose a recipe sheet in our Shiitake, which links to cooking videos.
By grating Dried Shiitake into a simple powder and adding it to any of your recipes, it brings out the Umami power of Guanylate. By just adding a little Shiitake powder to your recipes, it will bring out the Umami of any of your cooking without the strong Shiitake flavor.