Premium Japanese Dried Shiitake Thick Mushroom 上冬菇 (600g)

Japanese Log-Grown Dried Shiitake Mushrooms

Premium Japanese Dried Shitake Thick Mushroom 上冬菇

Special price, coming soon.
This is a special CNY selection that we want you to enjoy!

It is the quality with the most umami of Japanese shiitake mushrooms.

Thick-walled Fuyugi mushrooms, often used in famous high-end restaurants in Japan and Hong Kong.

The "Japanese way" of
Simple, yet delicious Dried Shiitake

Dried shiitake mushroom keeps well, and their fragrance improves and taste better. Healthy, log-grown dried shiitake are imbued with the strength of nature, increasing the umami taste when dried.

Although it requires more time and effort to rehydrate, but their aroma and flavor components are superior to those of fresh shiitake mushrooms. When they are rehydrated well, they produce a very tasty "dashi" (soup stock), which of course has the same taste as shitake mushrooms.

Recipes

1. Kai Lan with Shiitake Mushrooms

Ingredients

• Kai Lan vegetables
  
• Washed Dried Shitake Mushrooms
• 1 tbsp oil
• 1 tsp minced garlic
• 1 tsp oyster sauce

Steps

1. Soak mushroom in a bowl of warm water for around 30 mins.
2. Remove mushroom from soaking and squeeze dry.
3. Blanch the vegetable in the boiling water for a few minutes.
4. Remove from heat and set aside.
5. Heat 1 tbsp of oil in the wok and sauté the minced garlic till fragrant.
6. Add mushroom and oyster sauce. Stir fry till mushroom and abalone are well mix with the sauce.
7. When mushrooms turn soft, add the blanched kai lan into the wok.
8. Stir fry briefly to mix and serve.

2. CNY Pen Cai

A dish with assorted ingredients arranged in layers.
A guide on how you can layer the pen cai with dried shiitake and many more.

1. Bottom layer
Vegetables such as napa cabbage, white radish.
2. Middle layer
Fried tofu, beancurd sheets, mushrooms, meat
3. Top layer
Abalone, sea cucumber, prawns, scallop, fish maw, roast pork
4. sauce
The sauce is then poured over the ingredients.

3. Stir fried mushroom

Ingredients

• Dried shiitake mushroom
• 3 tbsp soy sauce
• 1 tbsp sesame oil
  

Steps:

1. Soak mushroom in a bowl of warm water for around 30 mins.
2. Remove mushroom from soaking and squeeze dry.
3. Cut mushrooms into slices
4. Heat wok with sesame oil
5. Add mushroom, stir fry until golden
6. Add soy sauce to taste, and serve.

4. Mushroom broth

Be sure to soak and rehydrate them in cold water.
Note, they are best in cold water, about 5 degrees Celsius.

Steps

1. Break off the shaft or cut it off with kitchen scissors.
2. Rinse in cold water to remove any dust. Place the water and dried shiitake mushrooms in a bowl or tupperware container that is not too large.
3. Place in refrigerator for at least 10 hours.
4. For the best tasting broth, the broth that has been soaked for about 5 hours will yield an elegant broth with less scum and slippage.
5. If the cut section of the shiitake mushroom is still white, it has not been rehydrated long enough, and should be rehydrated until the white part is reduced.

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How is this mushroom different from others?

1. Light and fragrant, with thick, fresh flavourful meat.

It is a mushroom with a light and non overwhelming taste. Suitable to match with other ingredients to bring out the best umami flavour.

2. Carefully grown using natural logs in lush forests

About 90% of dried shiitake mushroom produced in Japan are log cultivated. It is an eco-friendly process which produces a different mushroom in terms of taste, smell and texture.

This process allows the mushroom to slowly grow over two years in lush Japanese forests. The combination of rich forest, clean air and clear water without additives that produces the woodland gift of the log-grown, dried shiitake mushroom.

Nutritious Dried Shiitake Mushrooms

Primarily composed of carbohydrates (sugars and fiber) and protein. However dried Shitake mushrooms are full of dietary fiber and vitamin D.

In terms of vitamins, shiitake mushrooms contain more than twice as much vitamin B as lettuce. Just by exposing them to sunlight for 20 to 30 minutes before cooking, vitamin D levels increase more than 1,000-fold!

Furthermore, a component of shiitake is eritadenine, which is known to reduce the body's total cholesterol value!

People who regularly eat shiitake can expect better blood flow and lower blood pressure. Shiitake are a nutritious addition to the often unbalanced diet of modern consumers.

How to store

The main enemy of dried shitake mushrooms is moisture, so it is best to store them in an airtight container in a cool, dark room such as a refrigerator.
Eligosterol in dried shitake mushrooms is converted to vitamin D by ultraviolet light, so exposing them to the sun for an hour or two before cooking will increase their vitamin D content.

More Premium Mushrooms
from Shizuoka Prefecture

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Shizuoka Prefecture Collaboration

Mt. Fuji, Japan's highest mountain (3,776m), and Suruga Bay, Japan's deepest bay (2,500m), are both located in Shizuoka Prefecture.
Furthermore, with a mild climate, long hours of sunlight, and little temperature variation throughout the year, our prefecture is an ideal setting rich in nature, with a diverse range of specialty products available throughout the year.

Shizuoka prefecture in central Japan is known for its diverse natural environment, which includes oceans, mountains, rivers, and lakes, as well as agriculture, forestry, fishing, and manufacturing industries.

- Easily accessible from Tokyo to Shizuoka prefecture –
Approximately 1 hour by shinkansen (bullet train)
Approximately 3.5 hours by highway bus.

All Products from Shizuoka Prefecture