Japanese, Dried Shiitake Mushrooms, 40g
Log-grown Japanese dried shiitake, unsorted sizes, full flavour.
Whole dried shiitake caps, grown on logs in Japan (原木, genboku) and packed by Marutomo Bussan in Nakatsu, Ōita Prefecture, on Kyushu. The pack calls them 未選別, unsorted: caps of mixed shapes and sizes that have not been graded for looks, with the flavour left intact. Soak them for a dark, savoury stock and meaty mushrooms for the pan. 40g pack.
Pairs with: Ma Kombu, A Grade Hokkaido Kelp (500g), Marutomo Kombu Dashi Stock Powder (1kg) and Shiitake, Kombu and Sudachi Ponzu (150ml).
Why Chefs Choose This
- Log-grown: grown on logs (原木) in Japan, the traditional method for dried shiitake.
- Two products in one: the soaking water becomes a dark, savoury stock.
- Meaty texture: rehydrated caps hold their bite in simmered dishes.
- Kitchen value: unsorted caps cost less than graded ones, and taste the same.
How to Use
- Shiitake dashi: soak in cold water for a mushroom stock, or combine with kombu.
- Nimono: simmer the rehydrated caps in dashi, soy sauce and mirin.
- Rice and noodles: slice into takikomi gohan, udon or ramen.
- Beyond Japan: add depth to risotto, gravy, braises and pasta sauces.
Shiitake (椎茸) take their name from the shii tree (椎) and take (茸), mushroom. Drying concentrates their flavour, and dried shiitake are rich in guanylate, a compound that works with the glutamate in kombu to give dashi its depth. Genboku (原木) cultivation means the mushrooms are grown on cut hardwood logs rather than sawdust blocks. Kyushu, and Ōita Prefecture in particular, is one of Japan's best-known regions for dried shiitake.
Learn more: Dashi
What do dried shiitake taste like?
Deep, earthy and savoury, with a faint smoky sweetness. Rehydrated, the caps are firm and meaty, with more chew than fresh shiitake, and they soak up whatever they are simmered in. The soaking water is the other half of the product: brown, fragrant and full of savoury depth, close to a light meat stock in effect, all from the mushroom. Long, cold soaking gives a rounder, sweeter flavour than a quick hot soak.
Product Details
| Type | Hoshi shiitake (乾しいたけ), dried log-grown shiitake |
| Brand | Kōmi, packed by Marutomo Bussan (マルトモ物産), Nakatsu, Ōita |
| Key Feature | Log-grown (原木) Japanese shiitake, unsorted sizes |
| Origin | Japan (packed in Ōita Prefecture, Kyushu) |
| Net Weight and Format | 40g pack of whole caps |
| Best Used As | Dashi base, simmered dishes, rice and noodles |
How do I rehydrate dried shiitake?
Rinse the caps briefly, as the pack advises, since log-grown mushrooms can carry small bits of bark. Then soak in cold water in the fridge for several hours or overnight for the best flavour and texture. In a hurry, use warm water for 30 minutes or so. Squeeze them gently, trim the tough stems and keep the soaking water: strain it and use it as stock.
What is the difference between dried and fresh shiitake?
Drying changes the flavour, not just the shelf life. Dried shiitake have a deeper, more concentrated savouriness and a chewier, meatier texture once soaked, and they give a stock that fresh mushrooms cannot. Fresh shiitake are milder and softer and better for quick frying and grilling. For dashi, braises and simmered dishes, reach for dried.
How should I store dried shiitake?
Keep the pack sealed in a cool, dry place, away from direct sunlight, heat and humidity, as the label advises. Once opened, reseal tightly or move the caps to an airtight jar. Once rehydrated, keep any leftover mushrooms and soaking liquid in the fridge in a covered container and use them within a couple of days.
SKU : S0182