Shiitake mushrooms without stems, diameter 1-3 cm

Oita Prefecture is renowned for its outdoor cultivation of shiitake mushrooms in oak forests. These mushrooms are grown in closed mushroom farms using a unique process that gives them a strong, rich flavor and a firm, pleasant texture.

These mushrooms are young shoots, known as buttons, and are highly prized by gourmets. Several artisans in Oita cook them with soy sauce and mirin, spices, and other seasonings to make tsukudani (the mushrooms are candied and have a woody flavor with sweet and salty notes) or nimonos.

Our advice is to rehydrate them slowly in cold water in the refrigerator for 48 hours in a bowl covered with plastic wrap before cooking. Keep the soaking water after filtering it, as it makes a natural shiitake dashi and is suitable for cooking rice or pasta.

These shiitake mushrooms are delicious in stir-fries, stews, and pot-au-feu (add them a few minutes before the end of cooking), white rice, and pasta.