Shiitake Foot diameter 1-3 cm

The iarita prefecture is renowned for its Shiitaky crops, oak lentins, outdoors, forest. These mushrooms were grown in closed mushrooms according to a single process restoring a powerful, rich taste and a texture offering a firm and pleasant chew.

These lentins are young shoots, so-called buttons, and are very popular with gourmets. Several oil crafts are cooking them with soy sauce and mirin, spices and other seasonings for the making of Tsukudani (mushrooms are configured and offer woody accents on sweet-salt keys) or of Nimonos.

Our advice, before any tasting, slowly rehydrate them into cold water, in the refrigerator, for 48 hours, in a salad bowl covered with food film and then drain them before cooking.

Keeping soaking water after filtering it because it is a natural shiitake dashi and will suit the cooking rice or pasta. These shiitakes will garnish, potted and pots to fire (incorporate them a few minutes before the end of cooking), white rice and pasta.