Available in 25g and 500g bag

Dried shiitake mushrooms are made by drying fresh shiitake mushrooms. The secret to their deliciousness lies in this drying process. During the drying process, enzymes convert the lenticinic acid contained in the shiitake mushrooms into an aromatic compound called lenthionine. The distinctive, fragrant aroma of dried shiitake mushrooms is created through drying. In terms of flavor, the umami component guanylic acid contained in shiitake mushrooms increases as they dry. Guanylic acid in dried shiitake mushrooms is said to be one of the three major umami components, along with glutamic acid in kelp and inosinic acid in bonito flakes. Drying not only extends the shelf life of shiitake, but also enriches their flavor.

Dried shiitake mushrooms, in particular, can have even deeper flavors depending on how you soak them. Please try the following method for preparing dried shiitake mushrooms for cooking.
First, gently dust off and lightly rinse the dried shiitake mushrooms and soak them in water. When using lukewarm water, soak for 20 minutes. When using cold water, keep in refrigerator for overnight or at least for 3-4 hours. When soaking in refrigerator, cover the bowl as it easily absorbs odors from surroundings in refrigerator. The key to enjoying delicious shiitake is to soak them thoroughly. Then squeeze excess water out of mushrooms. After removing the shiitake, the dashi is ready. The removed mushroom is also used as any cooking ingredient. Cut off the end of its stem and cut into desired sizes for cooking. Do not eat or cook without reconstitution. About 5-8 times more in weight after reconstitution.

Dried shiitake mushrooms are rich in vitamin D, an important nutrient that helps improve calcium absorption, a mineral that is often lacking in our bodies. There is a way to increase the amount of vitamin D even more. Simply expose dried shiitake mushrooms to sunlight for about 30 minutes shortly before using them.