The Shiitake mushroom has been prized in Japan as an elixir of life since ancient times. The Japanese eat dried shiitake mushroom as a traditional food since 1000 years ago, because of the guanylic acid in its flavour. Guanylic acid is one of "three great flavour components" of Japanese flavour of umami.
Shiitake mushrooms naturally contain protein, fibre, zinc, manganese, and several B-vitamins. It has vitamin B12 and vitamin D2 which is effective in combating high blood pressure, discharging animal cholesterol as well as other nutrients good for the kidneys. Polysaccharides in dried shiitake may be effective in preventing cancer.
Our shiitake are grown on sawdust from non-chemical treated trees from the forest and are certified organic by JAS (EU). No preservatives, additives or colourings.
Koshin shiitake- Wide-open cap type of mushroom, it has the strongest aroma of all shiitake mushrooms. It is often chopped into small pieces and used for soup or Japanese mixed rice.
Donsho shiitake - The highest grade of shiitake mushroom with a small, firmly closed cap. It is known for its chewy and meaty flavour. Best used for boiled or fried foods to enhance the chewy texture.
