Umami Boosting Test using Mayo or Ketchup

Please prepare:

• 1 Tbsp of any Mayonnaise with 1/2 tsp of Shiitake Powder in small tasting dish

• 1 Tbsp of any Mayonnaise in a separate tasting dish with nothing added

Note: The fine-grain works quickly, and it will take about 10 min for the coarse grain to deeply boost the Umami taste of your cooking, and leave a long delicious “finish” on your tongue.

You can easily use authentic Forest-grown Shiitake

Now you can easily use authentic Forest-grown Shiitake mushroom for your daily cooking.

Fine-grain works quickly, and, it will take about 10 minutes for coarse-grain to boost the Umami taste of your cooking swiftly and deeply.

Reduce Salt Intake with Shiitake powder! Chicken Sticks

Please also experiment with other sauces or condiments, especially with seafood, also rillets, bagna cauda, tomato-based sauces, pesto, even tomato juice, and ketchup.

For great steaks (or any other meats or fish), sprinkle 1/2 tsp of Shiitake Powder about 10 minutes before cooking. You will be pleasantly surprised by the boost of Umami Taste!

For the recipe, search:

"Reduce Salt Intake with Shiitake powder! Chicken Sticks"

47+ Shiitake Powder recipes

Our package can also provide you 47+ ideas how to best use Shiitake Powder to naturally boost Umami.

Boost Umami, Reduce Salt!

When you use Shiitake powder, the Umami taste of the food becomes richer, and stronger, so you can naturally reduce salt. Purest Shiitake powder brings out the best tastes, not by masking or adding another flavor, but with enhancing the current taste and with less salt required. Forest-grown Shiitake powder's effect of boosting the Umami of dishes (Guanylate) is 6 times stronger than that of sawdust-grown Shiitake powder! And the Umami of Shiitake powder itself (Glutamate) is also 1.7 times higher.

The drying and rehydrating process of Shiitake produces "Guanylate," the Umami booster.

Shiitake cells produce Guanylate Umami. Drying the Shiitake breaks down cell walls and releases RNA. Rehydrating allows the RNA and enzymes to form Guanylate Umami. Dried Shiitake produces Guanylate Umami when rehydrated. Guanylate amplifies the Umami taste of food. Shiitake powder needs moisture to enhance Umami, so add it to cooking ingredients with moisture. Adding water to Shiitake powder and waiting 10 minutes maximizes Umami flavor. One dry tablespoon equals one pre-soaked teaspoon in Umami boosting power.

Art of fine cuisine without meat and fish, or strong flavors.

How can one make a delicious meal by using only plant-based foods? Japanese Zen monks found the solution more than 1,000 years ago. Kombu Dashi adds Umami flavor to vegetables. And dried Shiitake mushrooms enhance the Umami taste.

Shiitake is the natural Umami enhancer

Forest-grown Shiitake's flavor and texture are maximized by nature. After drying and rehydrating, Shiitake creates "Guanylate," which boosts the Umami taste of any foods, it is cooked with.

Japanese famous chef recommends

Japanese famous chef, Dr. Yukio Hattori, chose our Shiitake for his traditional Japanese New Year Foods "Osechi" in 2018 and 2019. He is known as an expert commentator on the Japanese TV show "Iron Chef." His cooking school," Hattori Nutrition College," recommends our Shiitake and allows us to use his name on our products.

2 ways of natural Umami Boost

Natural Umami boosts flavor in two ways:

A) Glutamate x Inosinate (All foods x Fish & Meat)

B) Glutamate x Guanylate (GMP (All foods x Dried Shiitake)

You can find more information about Umami from the following keywords.

"List of Umami rich ingredients" Umami Information Center

We feel Umami on the broadest area of our tongue

Umami is the 5th Basic Taste and it spreads across your tongue and lasts longer as an aftertaste.

Humans recognize the umami taste as an indicator of available protein in foods. Glutamate is the most abundant amino acid in human breast milk. All our foods have rich Glutamate, and Guanylate (GMP) of dried Shiitake boosts the Umami taste of Glutamate.

Reference: "Molecular mechanism of the allosteric enhancement of the umami taste sensation."

Recommendation

1 dry Tbsp or 1 pre-soaked tsp serves four.

By adding a little water and waiting 10 minutes before using, maximizes 3x the Umami Flavor!

After drying and rehydrating, Shiitake creates "Guanylate," which boosts the Umami taste of any foods, it is cooked with.

Forest-grown Shiitake

We grow Shiitake on natural sweet sap oak (Sawtooth Oak) logs in the forest. Our Shiitake are completely exposed to nature with no surrounding coverings. Sawtooth Oak Tree logs are recognized in Japan as producing tasty and good textured Shiitake.

Forest undergoes a 15-years life cycle

In the spring, seedlings will grow from the stumps we cut for Shiitake. New trees grow back from the stumps. The oak trees on the mountains will re-grow in 15 years, when we will again cut down the trees for logs. Our Forest-grown Shiitake cultivation approach has been used for over 1,000 years.

Fair trade for SDGs

Sugimoto Shiitake works closely with several local Handicapped Welfare Centers to provide jobs with fair wages. We have also established Shiitake cultivation areas at these Centers which adds another source of income and activities.

Our team

COOP brand and Major Japanese retailers are our key customer base. All of our Shiitake’s process history is traceable and recorded.