Aromatically and gustatively, they have nothing to do with shiitake grown on compost (90% of shiitake on the market).
Every year, in November, farmers cut down 12 to 15 year old Japanese oaks. These are then left on the ground for 2 months. They are then cut into 125 cm pieces and seeded with shiitake mycelium. To do this, 20 holes are made in the trunk with a drill. Finally, seeded trunks are laid on top of each other in a linear fashion, on a few rows, then covered with leaves and branches. They will remain thus abandoned during 2 long years, period essential to the good development of mycelium.
After 24 months, seeded trunks are placed upright in rows in humid and fresh undergrowth, rich in humus.
Shiitake mushrooms, in perfect respect of nature, mother of patience, develop then. Harvest is done manually when the mushrooms have reached a good maturity.
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They are delicious cooked with soy sauce and mirin or grilled or in a fondue with broth.
They will enhance your salads, pan-fried dishes, stews and casseroles (add them a few minutes before the end of cooking), white rice and pasta.
Rehydrated, in water at room temperature, well drained, you can incorporate them into your stuffings, pan-fried pasta or vegetables, chopped meats.
To rehydrate them, we recommend that you soak them in the refrigerator for 24 hours, in a bowl covered with cling film.
Do not throw away the water used for rehydration: strain it to remove impurities and bring to a boil, taking care to skim.
You will obtain a delicious shiitake dashi that you can enjoy hot or cold.
Important: to be eaten, your shiitake must first be cooked.
Oita, Japan, concentrates more than one third of the Japanese production of this mushroom.
It is a quality food, with excellent health benefits.
Cultivation is healthy and natural, without the use of any chemicals whatsoever.
Only nature decides!
