Shiitake Mushrooms


Fresh and dried Shiitake mushrooms have many uses in the East Asian cuisine. In Chinese cuisine, they are often sauteed in vegetarian dishes, in Japan they are served in miso soup, and it is also used as an ingredient in many steamed and simmered dishes.

Shiitake mushrooms are often dried and sold as preserved food in packages. They should be soaked in water before use. Many people prefer dried shiitake from fresh, as they think that the sun and the drying process remove from the umami the taste of dried mushrooms.

The stems of Shiitake mushrooms are rarely used in Japanese and other cuisines, mainly because the stems are harder and take longer to cook than the soft fleshy caps. The best shiitake are called donko in Japanese.

Nowadays, the Shiitake mushrooms have become popular in many other countries too. Russia also produces and consumes large quantities of them and they are slowly making their way to Western cuisine as well. There is a global shiitake production industry, with local farms in most Western countries, except from the large-scale imports from China, Japan, Korea and elsewhere.

Mushroom Packaging


Standardized packaging: 2 Kgr