Sugimoto Co., Ltd. - Forest-grown Japanese Dried Shiitake Donko 10.58 온스

Forest-grown Shiitake Donko 300g

Sugimoto Forest-grown Shiitake Mushrooms are naturally cultivated outdoors on unique sweet sap oak logs in Kyushu, a southern island of Japan.

Our shiitake is certified OU Kosher every year

Commercial size for top restaurants

Bite-size

This shiitake mushroom is called Donko by picking at a bud, so meaty than others, bite-size, 25-42mm.

During the dehydration process of the shiitake, we minimize the moisture to ensure the best taste and quality.

Store dried shiitake mushrooms at room temperature, away from heat and moisture.

Top-notch chef's recommendation.

Iron Chef Judge Dr. Yukio Hattori uses our Shiitake in his Osechi (Japanese New Year's Feast). His cooking school also recommends our Shiitake mushrooms.

Nutrition Facts - [60 Serving per container: 0.18oz (5g) per serving]

Amount Per Serving: (in % Daily Value)

• Calories - 10
• Total Fat - 0%
• Cholesterol - 0%
• Sodium - 0%
• Total Carbohydrate (3g) - 1%
• Dietary Fiber (2g) - 7%
• Total Sugar - 0%
• Protein - 1g
• VitaminD (0.6mcg) - 3% -Calcium - 0% -Iron - 0% -Potassium (110mg) - 2%

Tips for rehyrdration - For best results, soak in cold water for 24 hours

Refrigerate during the soaking time

• To reduce soaking time, soak for an hour, remove the stems or cut into smaller pieces.
• Continue to soak again for another hour or as needed

Natural Umami Booster

• Umami is the 5th basic taste and it spreads across your tongue and lasts longer as an aftertaste.
• Forest-grown Dried Shiitake contains the largest amounts of Guanylate, which enhances the Umami and the taste profile of your cooking.

How to use Shiitake Donko?

Every part of the shiitake mushroom can be used in your cooking.

Once rehydrated, the water can be used as broth/stock or 'dashi' and the stems have the richest umami taste.

Forest-grown shiitake mushroom stems are rich in chitin and chitosan.

Organic and Kosher Certified

Japanese Sweet Oak provides the best Shiitake growing medium. In the special microclimates of Takachiho, our Shiitake slowly absorbs moisture and minerals from the oak logs to produce deeper tastes and texture, deeper Umami and other healthy elements. This mountainous region is cooler and receives less rain and more fog than other areas.

In the middle of Kyushu, at Takachiho, we grow the most Japanese sweet oak trees in Japan. Takachiho-go is Japan's oldest recorded growing region, where Shiitake has grown wild since ancient times.

In the mornings of autumn and winter, a sea of clouds forms, and the surrounding fog blesses the shiitake mushrooms, enhancing their sweet flavor and texture.