Description
Whole dried shiitake caps with thick, plump flesh and a deep, smoky umami character. Drying intensifies their savoury flavour far beyond fresh shiitake, making them a cornerstone of Asian-inspired cooking and a quiet secret in Western kitchens.
How to rehydrate
Rinse the caps, then soak in warm water for 30 minutes (or cold water overnight in the fridge for the best texture). Press gently, trim off the tough stems and slice. Save the soaking water as a ready-made vegetarian dashi.
Recipe ideas
- Silky congee or ramen broth
- Stir-fries with bok choy and ginger
- Dumpling and spring roll fillings
- Braised shiitake with soy and sesame
Net weight 100 g. Keep sealed in a cool, dry cupboard. Edible culinary mushrooms only.
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