Dried shiitake donko (mushroom) - 70 grams

Description

Shiitake is the mushroom variety within Japanese cuisine and therefore enormously popular. An important advantage is that shiitake can be dried very well, while the taste remains excellent (or even gets better!). Moreover, dried shiitake can be kept for a long time as long as they are packed airtight.

This premium shiitake donko variety is known for its extra meaty, thick and firm texture. The shiitake are grown via Sugimoto Shoten grown and harvested entirely naturally by local farmers on special logs of the Japanese ‘Sweet Sap Oak’. This is done in the forests of Oita, Miyazaki and Kumamoto on the island of Kyushu (southern Japan). The mushrooms grow in natural conditions-exposed to sunlight and wind-and no chemicals are used.

After harvest, the shiitake are dried using infrared technology to a moisture content below 9% (for comparison, other dried shiitake usually contain 12-15%). This ensures maximum umami: drying also creates ‘guanylate,’ a natural umami enhancer not found in fresh shiitake. The low humidity additionally increases the vitamin D-content up to 15 times.

Sugimoto Shoten operates to very high quality standards, based on a nearly 1,000-year-old growing method. They received the ”Sustainability Award” from the Japanese government in 2020 for their 15-year cultivation cycle: When trees are cut down, new shoots grow naturally from the stumps. This creates healthy undergrowth, more young trees that absorb additional CO₂, and less erosion as the soil retains water better. Thanks to this natural cycle, the forest recovers within about 15 years-without replanting.

Preparation and use

Dried shiitake should be soaked in cold to lukewarm water. Wash the shiitake beforehand, then immerse them in the water and soak for 6-24 hours. The stem is the firmest part; to check if the shiitake is ready, gently squeeze the stem. By the way, the soaking water can also be used very well as e.g. broth base (Do strain the water first, though). 

The trunk of a shiitake is very firm and needs more time to soak, boil or fry. You can trim off the stem, but you can also use it just fine if you remove only the hardest parts. Then take some extra time and cut the stem into pieces if necessary. In addition, the hard stem is ideal for simmering in broth or stews.

The shiitake-‘caps’ You can use them whole, slice them or process them in small pieces. They are delicious when simmered gently in a good soup. Be careful not to overcook them, as they will become too dry and lose their flavor!

When you put the shiitake marinates, they are also fantastic as appetizer (whole or sliced/smaller pieces) served in a pretty dish with a skewer, for example. They make an excellent vega(n) alternative or addition to a drinks board (depending on whether the marinade is vega(n), of course). They are also fantastic over Grilled or fried dishes or over/through rice, noodles and wok dishes. Cut into small pieces, they are also delicious as topping on dips. Some suggestions to give them extra flavor:

• Slowly simmer the shiitake in a mixture of the soaking water, (dark) soy sauce and mirin. Tip: Serve with our fresh wasabi and spring onion.
• Grill the shiitake (not in the oven!) and mix with ponzu and some spring onion.
• Slowly simmer the shiitake in sake and (dark) soy sauce.

Shiitake is usually boiled, baked, grilled or simmered whole, after which the stem is trimmed and the mushroom may be cut into smaller pieces. However, this is not the only method; feel free to vary.

Save

Store dried shiitake in a cool, dry and dark place, tightly sealed to keep out moisture and odors. This way they will keep for months or even years without loss of quality. After opening, always seal the bag tightly or transfer the mushrooms to an airtight jar. Avoid refrigeration or freezer storage, as this can cause condensation and mold.