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Our company supplied 70 GM organic Japanese dried shiitake koshin that is full of taste and is superior in quality. Shiitake mushrooms grown in natural forest environment have great aroma, meaty flavour and chewy texture. Healthy and delicious Shiitake mushrooms dishes can be prepared, such as sautéed Shiitake mushrooms, sesame Shiitake, caramelized Shiitake mushroom risotto, creamy mushrooms soup with Shiitake, etc. Many East Asian cuisines can be made, but all are vegetarian or vegan cuisines.
Grown in a 100% natural environment.
1) Mouth-watering Forest-grown Shiitake requires both sunlight and natural wind to grow. In the area we operate, Shiitake is mainly grown in Bamboo or Cedar forests. Cedar and bamboo woods also release phytoncides that are known for their natural bactericidal effect. No chemical is used in the entire process.
From the sweet sap oak.
2) Special sweet sap oak logs are used for growing Premium Forest-grown Shiitake Mushrooms. Local farmers on Kyushu, a Southern Island of Japan, are responsible to grow Shiitake outdoors. The Shiitake harvested is a rich source of natural Vitamin D, 6880 IU/100g.
Recommended by Cooking School.
3) Hattori Nutrition College, the most famous cooking school in Japan, recommends Shiitake grown and processed by us. The taste and quality of Shiitake is preserved by reducing its moisture content to less than 9%. The Forest-grown Shiitake and dried in-house is regarded as the best tasting Shiitake and provides the most Umami.
Shiitake is grown located by more than 600 growers, which are managed by Sugimoto. Premium Forest-Grown Shiitake is dried in-house. The traceable growers use a 1,000-year-old Japanese approach to grow Shiitake on sweet sap oak tree logs. These logs have direct impact on the taste and texture of the mushrooms.
Shiitake mushrooms grown in the forest generally have a unique and deep flavour along with an outstanding firm texture. The most suitable growing condition for Shiitake in forest is when cold winds and sunlight quickly dries out the moisture due to fog and rain. The shapes and colours of Shiitake mushroom change with the climate exposure.
Dr. Yukio Hattori is a Japanese famous chef, who chose Sugimoto Shiitake mushrooms for his traditional Japanese New Year food- Osechi. He also features on the Japanese television show called Iron Chef as an expert commentator. The cooking school owned and run by him recommends Sugimoto Shiitake and allow our company to use his name on Sugimoto products.
Sugimoto Shiitake is the only Kosher certified Shiitake that is grown completely in natural forest environment. Our supplied Shiitake is completely free from chemicals and insect eggs. In addition, our factory is approved by the most strict Orthodox Union.
Kosher certification means Pure Shiitake.
The life cycle of a forest completes in 15 years. Seedlings grow in the spring from sawtooth oak stumps, which means the oak trees regrow after a period of time on mountains. Shiitake receives a plenty of sunlight, which is why it has the most natural Vitamin D, 6880 IU/100g. The Shiitake cultivated in forest is dried using a far-infrared drying approach that minimizes moisture to less than 9%. The Shiitake is dried to preserve its premium taste and quality.
The forest-grown Sugimoto Shiitake which is dried in-house contains the largest amounts of Guanylate, that increases the Umami of Glutamate and leads to an intense Umami taste. Glutamate is one of the most abundant amino acids. Glutamate produces Umami that is seven to eight times stronger through Guanylate of Dried Shiitake. The cell membrane of Shiitake is broken by the drying process. It is possible to produce Guanylate by rehydrating Shiitake. Dried Shiitake can be used for home cooking and act as a natural Umami booster. Forest-grown and dried Shiitake has the most and deepest Umami flavor.
Tips for Rehydration
It is recommended to soak dried Shiitake in cold water for 24 hours in the refrigerator to get best results. Those who want to quicken the process can soak the Shiitake for an hour, take out the Shiitake and remove its stem before soaking it again for another hour. Shiitake will become soft in a few hours.
It is best to store dried Shiitake mushroom at room temperature, away from moisture and heat.