Shiitake is the mushroom of the Japanese kitchen and therefore extremely popular. One major advantage is that shiitake can be dried very well while retaining (or even enhancing!) its flavour. Dried shiitake also keeps for a long time as long as it remains sealed airtight.
Quality & Production
This premium shiitake donko variety is known for its extra meaty, thick, and firm texture. Through Sugimoto Shoten, the shiitake are grown completely naturally and harvested by local farmers on special logs of the Japanese Sweet Sap Oak. This takes place in the forests of Oita, Miyazaki, and Kumamoto on Kyushu Island (southern Japan). The mushrooms grow in natural conditions — exposed to sunlight and wind — and no chemicals are used.
After harvesting, the shiitake are dried using infrared technology until the moisture content drops below 9% (for comparison: most dried shiitake contain 12–15%). This ensures maximum umami: during the drying process, ‘guanylate’ forms — a natural umami enhancer that does not exist in fresh shiitake. The low moisture level also increases the vitamin D content by up to 15 times.
Sugimoto Shoten adheres to extremely high quality standards, based on a cultivation method that is nearly 1,000 years old. In 2020, they received the “Sustainability Award” from the Japanese government for their 15-year cultivation cycle: when trees are cut, new shoots naturally grow from the stumps. This results in healthy undergrowth, more young trees that absorb additional CO₂, and less erosion because the soil retains water better. Thanks to this natural cycle, the forest regenerates within roughly 15 years—without replanting.
Preparation & Use
Dried shiitake must be soaked in cold to lukewarm water. Rinse the shiitake first, then submerge 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. The soaking liquid can also be used as a broth base (be sure to strain it first).
The stem of a shiitake is quite tough and requires more time to soak, cook, or fry. You can trim off the stem, but you can also use it if you remove only the hardest parts. In that case, allow extra cooking time and consider cutting the stem into pieces. The tougher stem is also ideal for simmering in broths or stews.
The shiitake caps can be used whole, sliced, or chopped. They are delicious when gently simmered in a good soup. Just be careful not to overcook them, or they may become too dry and lose their aroma.
When marinated, they also make fantastic appetizers — whole or sliced — served in a nice bowl with a cocktail pick, for example. They are an excellent veggie/vegan alternative or addition to a snack platter (depending on whether the marinade is veggie/vegan). They also taste wonderful over grilled or fried dishes, or with/over rice, noodles, and stir-fries. Finely chopped, they make a great topping for dips. Some flavouring suggestions:
- Gently simmer the shiitake in a mixture of the soaking liquid, (dark) soy sauce, and mirin. Tip: serve with fresh wasabi and spring onion.
- Grill the shiitake (not in the oven!) and mix with ponzu and some spring onion.
- Gently simmer the shiitake in sake and (dark) soy sauce.
Shiitake are usually cooked, fried, 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 experiment.
Storage
Store dried shiitake in a cool, dry, and dark place, sealed well to keep out moisture and odours. This way, they will keep for months or even years without losing quality. After opening, be sure to reseal the bag properly or transfer them to an airtight container. Avoid refrigeration or freezing, as this can cause condensation and mold.
