Dried shiitake, without preservatives or colouring agents.
Lentinus edodes (Japanese shiitake or shii tree mushroom) is an edible mushroom native to East Asia. In Japanese ( 椎茸); in Chinese it is called 香菇, meaning “fragrant mushroom” or “delicious mushroom”. It is the second most cultivated mushroom in the world after mushrooms.
Shiitake, as well as reishi and maitake mushrooms have been widely used by traditional Chinese medicine to strengthen the immune system.
In oriental cuisine, shiitake is eaten fresh or dried. Dried mushrooms are usually used to prepare broths. When eaten fresh, they are usually cooked with other vegetables or meat at a rate of a couple of mushrooms per person per day.
It is characterised by dark brown to golden brown cap, very aromatic mushrooms with a usual diameter of 7.5 to 15cm but can reach up to 25cm. The foot is very hardened and has a lighter colour.
Today, shiitake is one of the main sources of protein in the diet of people in several eastern countries, including Japan, China and several countries in the so-called “Asia-Pacific circle”. Shiitake is also one of the natural sources of vitamin D (vitamin D2) known to vegans and kosher people.
Hydration:Boil in water (milk or tea) for 1 minute or soak for 1 hour. Don’t throw away the steeping water (milk or tea) and add it to your recipes. Don’t forget to strain to remove the grit.
Once hydrated, they can be used as if they were fresh and their size will increase by about 10 times. (1 kg dried mushrooms = 10 kg fresh mushrooms).