Grocery & Gourmet Food From SUGIMOTO on Amazon

Our Shiitake boosts Umami x6 compared to our Chinese Competitors.

Japanese famous chef, Dr. Yukio Hattori, chose our Shiitake for his traditional Japanese New Year foods "Osechi." He is known as an expert commentator on the Japanese television show "Iron Chef." And his cooking school recommends our Shiitake and allow us to use his face on our products.

We enclose a recipe sheet in our Shiitake, which links to cooking movies.

By grating Dried Shiitake into a simple powder and adding it to any of your cooking brings out the Umami power of Guanylate. By just adding a little Shiitake powder will bring out the Umami of any of your cooking without adding a strong Shiitake flavor.

Japanese famous chef, Dr. Yukio Hattori, chose our Shiitake for his traditional Japanese New Year foods "Osechi." He is known as an expert commentator on the Japanese television show "Iron Chef." And his cooking school recommends our Shiitake and allow us to use his face on our products.

We enclose a recipe sheet in our Shiitake, which links to cooking movies.

By grating Dried Shiitake into a simple powder and adding it to any of your cooking brings out the Umami power of Guanylate. By just adding a little Shiitake powder will bring out the Umami of any of your cooking without adding a strong Shiitake flavor.

Pure & Clean: Kosher=0 insect/insect egg infestation + dust, all impurities, spoilage & damaged areas removed by hand.

Healthy & Safe: highest Vitamin D content of all-natural foods with no preservatives or additives.

The U.S.'s Christopher Kimball's renowned Milk Street & Japanese Iron Chef Judge Dr. Yukio Hattori and his cooking school endorse our product.

This Shiitake mushroom is called “Koshin” and is picked after the cap of the Mushroom blooms into an umbrella. It is more large and flat than the “Donko” Shiitake mushroom which is picked earlier while the cap is still in a bud form. Since Koshin is less thick than the Donko, it is easier and quicker to use requiring less time to rehydrate. Koshin is best used cut and in stir-fries, soups, sauces, where smaller pieces are used with other ingredients.

In Kyushu, Japan, we use Japanese Sawtooth Oaks to cultivate Shiitake mushroom.  Japanese Chestnut Oak is famous for its sweet sap. Natural Shiitake mushroom grows with nutriment from only the logs and moisture from thick fog and rain. Nature grown Shiitake mushroom contains an abundant amount of "Guanylate.” Guanylate is a powerful Umami booster working with glutamate to make a more intensely Umami flavor. Dried Shiitake mushroom has ten times more Guanylate than fresh. The process of drying an

Our products pass a yearly quality audit guaranteeing the consistency of the sourcing and production process of our Dried Shiitake mushroom. This Audit is conducted by the Japanese Ministry of Agriculture, Forestry, and Fisheries with the Japanese Consumers' Co-operative Union. (JCCU)