{"title":"Shiitake and mushrooms","description":"\u003ch2 style=\"text-align:left;\"\u003e\u003cstrong\u003eWhat is the shiitake mushroom?\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eOita Prefecture, located in the east of Kyushu island, is renowned for its plains and forests. These forests are teeming with small shiitake mushroom plantations.\u003cbr\u003eWe are not talking about those low-grade products grown in vast caves in China and frequently treated with formaldehyde (formalin), but about the \u003cstrong\u003enoble oak mushroom (lentin du chêne)\u003c\/strong\u003e. And speaking of the \"lentin du chêne\", you will understand the origin of this name as you wander through the forested hills and mountains of Oita.\u003cbr\u003eThere, growers concerned with producing quality shiitake, in perfect respect of tradition, inoculate oak trunks with shiitake mycelium and allow them to sprout and evolve, to develop, in the heart of nature.\u003c\/p\u003e\n\u003ch2\u003eThe different types of Japanese shiitake mushrooms\u003c\/h2\u003e\n\u003cp\u003eThe soil is rich in humus and the temperatures are cool. Every year, in November, farmers fell Japanese oak trees aged 12 to 15 years. These are then left on the ground for 2 months. They are subsequently cut into 125 cm pieces and inoculated with shiitake mycelium.\u003cbr\u003eTo do this, 20 holes are drilled into the trunk with a drill bit. Finally, the inoculated trunks are laid on top of one another in a linear fashion, in several rows, then covered with leaves and branches. They will remain there, undisturbed, for 2 long years — a period essential to the proper development of the mycelium.\u003cbr\u003eThe inoculated trunks, after 24 months, are stood upright in rows in moist and cool undergrowth rich in humus.\u003cbr\u003eThe shiitake, in perfect harmony with nature — the mother of patience — then develop.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe harvest is done by hand\u003c\/strong\u003e when the mushrooms have reached good maturity. They are then mechanically dried and sorted into 4 grades:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKoushin:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThese are the thinnest. They rehydrate quickly and are perfectly suited for making thinly sliced dishes. They are recommended cooked with rice, or for stuffings, or for making gourmet bite-sized pieces.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKouko:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThese represent the majority of harvested products — larger and thicker. The Japanese love them once rehydrated, steamed, pan-fried, or au gratin…\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDonko:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThey are thick, meaty, plump and wonderfully juicy, with a satisfying chew. Their aroma is subtle and woody. They are delicious cooked with \u003ca href=\"https:\/\/www.nishikidori.com\/fr\/35-sauces-japonaises\"\u003esoy sauce\u003c\/a\u003e and \u003ca href=\"https:\/\/www.nishikidori.com\/fr\/94-mirin\" target=\"_blank\" rel=\"noreferrer noopener\"\u003emirin\u003c\/a\u003e, or grilled or in a broth fondue.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJumbo:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThese are the largest, widest and meatiest shiitake, with a fresh diameter ranging from 8 to 15 cm, then 7 to 10 cm once dried. To rehydrate them, 48 hours in cold water are required, followed by one hour of draining. They are cooked pan-fried in butter and soy sauce. They are rare, highly aromatic and extremely popular.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOita\u003c\/strong\u003e accounts for more than a third of Japan's production of this mushroom. It is a quality delicacy with excellent health benefits. The cultivation is clean and natural, without the slightest use of any chemical products whatsoever.\u003c\/p\u003e\n\u003cp\u003eOnly nature decides!\u003c\/p\u003e\n\u003ch2\u003eWhy should shiitake be thoroughly cooked?\u003c\/h2\u003e\n\u003cp\u003eIt is necessary to cook shiitake thoroughly through to the core in order to avoid a skin irritation reaction.\u003c\/p\u003e\n\u003ch2\u003eWhat does shiitake taste like?\u003c\/h2\u003e\n\u003cp\u003eOnce cooked, the shiitake mushroom has a spongy and soft texture; in the mouth it releases a thick, woody, strong and earthy flavour.\u003c\/p\u003e\n\u003ch2\u003eWhere can you find shiitake mushrooms?\u003c\/h2\u003e\n\u003cp\u003eYou will find shiitake and maitake mushrooms at your Japanese grocery store Nishikidôri in Paris and online. \u003c\/p\u003e\n\u003ch2\u003eHow do you eat shiitake mushrooms?\u003c\/h2\u003e\n\u003cp\u003eThey are delicious cooked with \u003ca href=\"https:\/\/www.nishikidori.com\/fr\/35-sauces-japonaises\"\u003esoy sauce\u003c\/a\u003e and mirin, or grilled or in a broth fondue.\u003cbr\u003eRehydrated, in water at room temperature, well drained, you can incorporate them into your stuffings, pasta or vegetable stir-fries, and minced meat.\u003cbr\u003eThey will enhance your salads, stir-fries, stews and pot-au-feu (add them a few minutes before the end of cooking), plain \u003ca href=\"https:\/\/www.nishikidori.com\/fr\/55-riz-japonais\"\u003erice\u003c\/a\u003e and \u003ca href=\"https:\/\/www.nishikidori.com\/fr\/56-nouilles-japonaises\"\u003epasta\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eHow do you rehydrate shiitake?\u003c\/h2\u003e\n\u003cp\u003eTo rehydrate them, we recommend soaking them in the refrigerator for 24 hours in a bowl covered with cling film.\u003cbr\u003e\u003cstrong\u003eWhatever you do, do not throw away the water used for rehydration\u003c\/strong\u003e: strain it through a fine sieve to remove impurities and bring to the boil, skimming carefully. You will thus obtain a delicious shiitake \u003ca href=\"https:\/\/www.nishikidori.com\/en\/collections\/dashi-and-fish\"\u003edashi\u003c\/a\u003e that you can enjoy hot or cold.\u003c\/p\u003e\n\u003ch2\u003eHow can you tell if shiitake are still good?\u003c\/h2\u003e\n\u003cp\u003eShiitake must be well dehydrated and dry; if shiitake look soft or are oozing, it is best not to consume them.\u003c\/p\u003e","products":[{"product_id":"shiitake-jumbo","title":"Jumbo Shiitake","description":"\u003cp\u003eOita concentrates more than a third of Japan's production of this mushroom. It is a quality delicacy with excellent health benefits. The cultivation is clean and natural, without the slightest use of any chemical products whatsoever. Only nature decides!\u003c\/p\u003e","brand":"MARUTOMO BUSSAN","offers":[{"title":"1 kg (35.27 oz) bag","offer_id":54111359893837,"sku":"NISMAB4","price":158.29,"currency_code":"EUR","in_stock":true},{"title":"50 g (1.76 oz) bag","offer_id":54111359926605,"sku":"NISMAB4-S","price":11.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MAB4-s.webp?v=1782466607"},{"product_id":"shiitake-sans-pied-diametre-1-3-cm","title":"Stemless Shiitake diameter 1-3 cm","description":"\u003cp style=\"text-align: justify;\"\u003eOita Prefecture is renowned for its outdoor cultivation of shiitake mushrooms, oak mushrooms, in the forest. 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 offer woody notes with sweet-savoury accents) or nimono.\u003c\/p\u003e","brand":"MARUTOMO BUSSAN","offers":[{"title":"100 g net","offer_id":54111384371533,"sku":"NISMART5-S","price":10.28,"currency_code":"EUR","in_stock":true},{"title":"1 kg net","offer_id":54111384404301,"sku":"NISMART5-XL","price":80.85,"currency_code":"EUR","in_stock":true},{"title":"10 kg net","offer_id":54111384437069,"sku":"NISMART5","price":739.34,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MART5-S-s.webp?v=1782466607"},{"product_id":"nim-shiitake-nimono-530g","title":"NIM-SHIITAKE NIMONO 530g","description":"\u003cp\u003eOur shiitake nimono is made from genuine oak mushrooms, grown exclusively in the forest on oak logs, in the heart of nature. The cultivation is wholesome, without any use of chemical products whatsoever.\u003c\/p\u003e","brand":"NISHIKIDORI 2026","offers":[{"title":"Default Title","offer_id":54111406227789,"sku":"NISNIM","price":18.77,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/NIM-s.webp?v=1782200076"},{"product_id":"shiitake-sans-pied-diametre-3-5-cm","title":"Shiitake without stem diameter 3-5 cm","description":"\u003cp style=\"text-align: justify;\"\u003eOita Prefecture is renowned for its outdoor cultivation of shiitake mushrooms, oak mushrooms, in the forest. These mushrooms are young shoots, known as buttons, and are greatly appreciated by gourmets. Several artisans from Oita cook them with soy sauce and mirin, spices and other seasonings to make tsukudani (the mushrooms are candied and offer woody accents with sweet-savoury notes) or nimonos.\u003c\/p\u003e","brand":"MARUTOMO BUSSAN","offers":[{"title":"100 g net","offer_id":54111489851725,"sku":"NISMART6-S","price":14.5,"currency_code":"EUR","in_stock":true},{"title":"1 kg net","offer_id":54111489884493,"sku":"NISMART6-XL","price":118.48,"currency_code":"EUR","in_stock":true},{"title":"10 kg net","offer_id":54111489917261,"sku":"NISMART6","price":1091.94,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/files\/MART6-S-s.webp?v=1782466607"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0962\/6438\/8941\/collections\/shiitake_et_champignons.webp?v=1786721429","url":"https:\/\/www.nishikidori.com\/en\/collections\/shiitake-and-mushrooms.oembed","provider":"Nishikidori","version":"1.0","type":"link"}