Japanese producer Sugimoto grows their shiitake naturally 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. These woodsy shiitakes are then ground into a fine powder that’s easy to sprinkle into all manner of savory dishes to add a touch of umami. Its flavor is delicate, but can easily be amped up the more you sprinkle into your dish, adding a lovely mushroom character to dishes without the prep work.
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.
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Try adding a touch to hot white rice—it will bring out the rice’s sweetness and nuttiness—or as a secret flavor-booster in everything from spice rubs for meat (the umami will especially enhance the flavor of beef) to roasted veggies. Try it in soups like our Vietnamese Rice Soup with Chicken to boost the depth of the broth or swirl into browned butter and toss with sweet potatoes and other autumnal vegetables for a touch of warming nuttiness. It’s also a good secret ingredient in salad dressings add instead of garlic or onion powder for extra depth.
Try adding a touch to hot white rice—it will bring out the rice’s sweetness and nuttiness—or as a secret flavor-booster in everything from spice rubs for meat (the umami will especially enhance the flavor of beef) to roasted veggies. Try it in soups like our Vietnamese Rice Soup with Chicken to boost the depth of the broth or swirl into browned butter and toss with sweet potatoes and other autumnal vegetables for a touch of warming nuttiness. It’s also a good secret ingredient in salad dressings add instead of garlic or onion powder for extra depth.
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