With over 95% of store-bought shiitake mushrooms being produced artificially in China, you might never have had one that’s naturally grown. Japanese producer Sugimoto grows theirs on sawtooth oak logs, which are known in the country for imparting sweet, dense flavor into the mushrooms, and then dried with an far-infrared method, which minimizes moisture more than other brands to preserve quality and taste. Natural shiitakes contain a special compound that makes for a much richer umami flavor, and that’s clearly evident in these mushrooms. Their flavor is earthy, meaty and slightly sweet, nothing like the dirty taste and aroma that can often plague dried mushrooms. The donko varietal of shiitake are chubby and pleasantly chewy, yet still tender, and are an easy way to add convenient savoriness to all manner of dishes, especially hearty stews.
Taking a traditional approach practiced in Japan for over 1,000 years, Sugimoto works with over 600 independent growers who cultivate their mushrooms sustainably on sawtooth oak logs, known for yielding a sweet and robust flavor.
We test everything we sell. Here’s how we’d use this.
Swap in these chubby caps for any recipe calling for dried mushrooms, or even fresh once rehydrated properly. Use to add meatiness to hearty stews, just toss the halved rehydrated caps into the pot as you sweat your aromatics before adding broth and veggies like squash, cabbage or other root varietals. Simmer until they are tender and flavor with fresh herbs like sage or add a touch of spice with harissa. Or use them in our Omlet with Mushrooms, Mustard and Gruyere: slice them and sweat them down with leeks. The rehydrated caps can also make a crunchy topping perfect for soups, salads and snacking—pat them dry, slice them up and fry in a skillet until crispy.
These dried shiitakes have a shelf life of about one year. Before use, slowly rehydrate in water in the refrigerator the night before. Or in warm water the day of if you’re in a pinch.
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