Organic Japanese Dried Shiitake DONKO 25-42mm 70g

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Organic Japanese Dried Shiitake DONKO 25-42mm 70g

Regular Price: US$69.99

Special Price US$54.99

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Category: Grocery & Gourmet Food Fresh Food & Produce Produce Dried Fruits & Vegetables Dried Vegetables Dried Mushrooms Shiitake

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Did you know that:

- Dried Shiitake can easily amp up Umami in any Cuisine
- only dried (not fresh) Shiitake adds a Third Natural Umami Booster called Guanylate
- our rehydrated Shiitake creates a rich Umami Dashi broth
- the secret ingredient to improving the taste of Zen Vegan Cuisine is to use dried Shiitake
- Boost the Natural Umami of your favorite dishes

How do Shiitake enhance Umami?

When Glutamate enters the Umami receptors on the tongue, we feel the Umami taste. Guanylate has the effect of closing the mouth of the Umami receptors so that we can feel the Umami taste longer and stronger.

Glutamate is abundant in various foods, but Guanylate is only found in a few foods, such as dried Shiitake mushrooms.

If you're hunting for a secret ingredient, this is it!

Easily amp up Umami in any Cuisine without adding mushroom flavor, and x6 Umami vs. Asian competitors.

Boosting UMAMI

A) Glutamate x Inosinate = 8x Umami

B) Glutamate x Inosinate x Guanylate = 30x Umami

Shiitake can be considered the 3rd Umami.

1st is Glutamate.

2nd is adding the Umami booster Inosinate. Inosinate is abundant in meat and fish, and we all know that meat and fish make our dishes taste better!

The 3rd is Guanylate, a more powerful Umami booster.

When you use dried Shiitake to cook, you can make the following Glutamate-rich ingredients even more Umami-dense.

Parmesan cheese 8,440 / Peanut 5,333 / Yellowtail Fish 4,364 / Turkey 4,353 / Beef 4,118 / Tuna 4,000 / Chicken 3,882 / Prawns shrimp 3,818 / Lamb 3,818 / Perch fish 3,636 / Mackerel 3,636 / Pork 3,529 / Salmon 3,455 / Alaska King crab 3,307 / Duck 3,294 / Codfish 3,273 / spaghetti 3,230 / Sardine 2,909 / Bread 2,800 / Lobster 2,727 / Oyster 1,817 / Soybean 1,769 / Tofu 1,647 / Egg 1,577 / Couscous 1,364 / Yogurt 939 / Milk 820 / Garlic 800 / Cocoa 727 / Shallot 517 / Rice 495 / Broccoli 431 / Tomato 415 / Pak-choi 367 / Potato 339 / Avocado 296 /

From Wolframalpha per 100g Glutamate(mg)

Shiitake is the best Umami enhancer!


If it tastes like mushrooms, you have added too much. Dried Shiitake concentrated sources of Umami have been the critical backbone of countless Zen dishes. Also, Shiitake can enhance the Umami taste of non-MSG Vegan cooking. Using Shiitake in Vegan cuisine can make it even more delicious! Of course, meat lovers can use Shiitake for cooking to enjoy the very best Umami taste.	Use as a secret ingredient. Forest-grown Shiitake brings out the best tastes, not by masking or adding another flavor, and with less salt. The rehydrated water becomes a broth/"Dashi," which can be used in many different ways to improve the flavor and Umami taste of most foods. Please experiment with adding a small amount of this Shiitake Dashi to your cooking. If it tastes like mushrooms, you put in too much. Our 1,000-year-old Japanese cultivation method makes the Dashi broth very tasty, so there is no need to dispose of the first batch of broth, squeeze the Shiitake, or wash them with potato starch as you do with Chinese Shiitake. Rehydrating at a lower temperature will produce the most Umami taste.	Forest-grown vs. Sawdust-grown Forest-grown Shiitake cost about three times as much as Sawdust-grown one. But contain about twice as much Glutamate and six times as much Guanylate. Glutamate is the Umami of Shiitake itself. Guanylate enhances the Umami of other ingredients. Forest-grown dried Shiitake is delicious, sustainable, and boosts the Umami taste of various dishes. Click on "Visit the SUGIMOTO Store" for original data and refer to the "Certifications" page.

By grating Dried Shiitake into a simple powder and adding it to any of your cooking brings out the Umami power of Guanylate. By just adding a little Shiitake powder will bring out the Umami of any of your cooking without adding a strong Shiitake flavor. We enclose a recipe sheet in our Shiitake, which links to cooking movies. Japanese famous chef, Dr. Yukio Hattori, chose our Shiitake for his traditional Japanese New Year foods "Osechi." He is known as an expert commentator on the Japanese television show "Iron Chef." And his cooking school recommends our Shiitake and allow us to use his face on our products. Forest-grown Shiitake Mushrooms naturally cultivated outdoors on special sweet sap oak logs. Grown by local farmers on Kyushu, a Southern island of Japan. Thick and meaty, dome-shaped cap. This organically certified Shiitake mushroom is called “Donko”(donggu) and is picked when budding, so it is meatier than Koshin, bite-size, 25-42mm. For the most delicious to eat, please soak in cold water for 24 hours in the fridge. To reduce soaking time, take out the Shiitake one hour after you started soaking the mushrooms, chop into half or small pieces, and soak for another hour and then use as needed.