If it tastes like mushrooms, you have added too much.

Dried Shiitake concentrated sources of Umami have been the critical backbone of countless Zen dishes.

Also, Shiitake can enhance the Umami taste of non-MSG Vegan cooking. Using Shiitake in Vegan cuisine can make it even more delicious!

Of course, meat lovers can use Shiitake for cooking to enjoy the very best Umami taste.

Use as a secret ingredient.

Forest-grown Shiitake brings out the best tastes, not by masking or adding another flavor, and with less salt.

The rehydrated water becomes a broth/"Dashi," which can be used in many different ways to improve the flavor and Umami taste of most foods. Please experiment with adding a small amount of this Shiitake Dashi to your cooking. If it tastes like mushrooms, you put in too much.

Our 1,000-year-old Japanese cultivation method makes the Dashi broth very tasty, so there is no need to dispose of the first batch of broth, squeeze the Shiitake, or wash them with potato starch as you do with Chinese Shiitake.

Rehydrating at a lower temperature will produce the most Umami taste.

Forest-grown vs. Sawdust-grown

Forest-grown Shiitake cost about three times as much as Sawdust-grown one. But contain about twice as much Glutamate and six times as much Guanylate.

Glutamate is the Umami of Shiitake itself.

Guanylate enhances the Umami of other ingredients.

Forest-grown dried Shiitake is delicious, sustainable, and boosts the Umami taste of various dishes.

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