What is the appeal of shiitake mushrooms? Enjoy the taste with a wide variety of recipes

Characteristics of Shiitake mushrooms and their cultivation

Shiitake mushrooms are both fresh and dried, and are indispensable to Japanese food culture, with a wonderful aroma and taste. Originally, mushrooms grew naturally on hardwoods such as vertebrae, but have been cultivated since the Edo period and are now available throughout the year. Cultivation is carried out by placing the fungal logs in a humid place that is not exposed to sunlight.

Types of shiitake mushrooms

Shiitake mushrooms come in dried shiitake mushrooms and raw shiitake mushrooms. Among dried shiitake mushrooms, the "winter tale" is a high-grade product made from dried shiitake mushrooms that are thick and not completely bulky that can be caught in winter. Recently, we have been shipping these shiitake mushrooms raw for dogs.

Seasonal shiitake mushrooms and how to choose them

The original seasons of shiitake mushrooms are spring and autumn. To choose, choose a thick, dry shiitake mushroom that is thick and not damp, and a dry shiitake mushroom that is well-dried and thick.

Nutrition and health benefits

Shiitake mushrooms are rich in dietary fiber and are healthy ingredients.

Recommended recipes for shiitake mushrooms

Raw shiitake mushrooms are suitable for stir-frying, tempura, stews, etc. Steak is recommended for raw shiitake mushrooms for donko. Dried shiitake mushrooms are often used in Japanese and Chinese dashi.

Delicious recipes using shiitake mushrooms

Basil sauteed shiitake mushrooms

Ingredients (serves 4)

• Raw Shiitake: 150g
• Onion: 1 pc
• Garlic: 1 clove
• Basil: 1 bunch
• Salad oil, salt, pepper, butter: suitable amounts

How to make it

1. Cut the raw shiitake mushrooms into four pieces, except for the shaft. Chop the onions and garlic finely.
2. Pick the leaves of basil, leave a little for decoration, and chop the rest into small pieces.
3. Heat the salad oil, add the garlic and onions in order and fry.
4. Add the shiitake mushrooms and stir-fry, season with salt and pepper, then add chopped basil and stir-fry quickly.
5. Finally, add butter and mix, serve in a bowl and topped with the leftover basil.

Raw Shiitake mushroom pickled in wasabi

Ingredients (serves 4)

• Raw Shiitake: 1 pack
• Wasabi (grated): 1 tsp
• Lemon juice: 2 tsp
• Alcohol, soy sauce, salt: suitable amounts of each

How to make it

1. For shiitake mushrooms, cut them into the shaft, except for stones.
2. The shiitake mushrooms are passed through the combined sake and water and grilled on a grill.
3. Mix wasabi, lemon juice, and soy sauce and marinate the grilled shiitake mushrooms.

Dried shiitake mushrooms and yuba simmered

Ingredients (serves 4)

• Dried Shiitake mushrooms: 6-7 pieces
• Raw Yuba (rolled): 3 bottles
• Shaoxing wine or sake, soy sauce, mirin: suitable amounts for each
• Oyster sauce: a little
• Cracked shellfish: Appropriate
• Salad oil, sesame oil: suitable amounts

How to make it

1. The dried shiitake mushrooms are returned in water and grilled in salad oil. Save the soaking liquid.
2. Cut the raw yuba into lengths that are easy to eat.
3. Place kelp in a pot, add shiitake mushrooms and yuba, add the soaked juice, water, and seasonings, and simmer.
4. Add soy sauce, sesame oil and oyster sauce and simmer, serve in a bowl and serve with cracked shellfish.

These recipes bring a new air of freshness to your daily dining table by expanding the variety of dishes made with shiitake mushrooms. You can enjoy so many different dishes with just one shiitake mushroom, so be sure to give it a try.