• Most popular Japanese dried Shiitake mushroom on desertcart 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..
• Our Shiitake are perhaps the only Kosher certified Shiitake that are 100% naturally grown, not using greenhouses. Sugimoto shiitake are naturally cultivated outdoors on special sweet sap oak logs. Moreover, our drying and packaging process keeps the moisture content to less than 9% which enhances the Shiitake flavor and D content. Sugimoto Shiitake promotes 100% natural and sustainable cultivation using only carefully selected local cultivators..
• This Shiitake mushroom is called “Koshin” and is picked after the cap of the Mushroom blooms into an umbrella. It is more large and flat than the “Donko” Shiitake mushroom which is picked earlier while the cap is still in a bud form. Since Koshin is less thick than the Donko, it is easier and quicker to use requiring less time to rehydrate. Koshin is best used cut and in stir-fries, soups, sauces, where smaller pieces are used with other ingredients..
• In Kyushu, Japan, we use Japanese Sawtooth Oaks to cultivate Shiitake mushroom. Japanese Chestnut Oak is famous for its sweet sap. Natural Shiitake mushroom grows with ment from only the logs and moisture from thick fog and rain. Nature grown Shiitake mushroom contains an abundant a of "Guanylate.” Guanylate is a powerful Umami booster working with glutamate to make a more intensely Umami flavor. Dried Shiitake mushroom has ten times more Guanylate than fresh. The process of drying an.
• Our products pass a yearly quality audit guaranteeing the consistency of the sourcing and production process of our Dried Shiitake mushroom. This Audit is conducted by the Japanese Ministry of Agriculture, Forestry, and Fisheries with the Japanese Consumers' Co-operative Union. (JCCU).

Store at room temperature, away from heat and moisture. "Shiitake “and "Umami” is the Japanese word. However, today, most of the shiitake is made in China or cultivated using an artificial substrate such as sawdust. 
Our Japanese Dried Shiitake are naturally cultivated outdoors using whole logs. You might not have yet tried natural-made Shiitake. 
 Nature-made Shiitake contains large as of Guanylate which gives glutamate a much more intense Umami taste. 

Tips for Rehydration For the most delicious Shiitake, please soak it 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 it into small pieces and soak it for another hour and then use as needed. Directions 1) Lightly wash with water and scour dust from the Shiitake. 2) Place the Shiitake in a container with enough water to completely cover the mushrooms after they sink. 3) Put into a less than 10°C/50°F fridge for 5-24 hours to improve the Umami. 4) To check for readiness, touch the stem. The joint stem is the hardest part of the Shiitake. When the stem feels some when squeezed, the Shiitake is ready to be used. 5) Cook for ten minutes or more, it increases Umami and becomes even tastier. Our Shiitake are exposed to ultraviolet light in the factory so that we can further enhance and guarantee the a of D. USDA has reported that the most D rich ingredient is brown mushrooms, exposed to ultraviolet light, it has 1,110 IU/87g. Our dried Shiitake will become 4x’s heavier after rehydration. If we compare our Shiitake with USDA data, the following calculation can be made. 9680 IU (242μg) / 100g (dried shiitake) ÷ 4 ＝ 2,420 IU (61μg) / 100g rehydrated shiitake = 1,936 IU (48μg) / 80g (Our Shiitake) In conclusion, our Shiitake has the most D content of any natural foods.