Donko Dried Shiitake by Takeshita

DONKO - Highly-praised Thick Dried Shiitake by Takeshita

The journey of their shiitake mushrooms starts in the forests of Kyushu where farmers grow the mushrooms with great care on sawtooth oak logs. The Donko shiitake mushrooms grow slowly during the winter, which allows them to become thicker. This produces a mushroom that, before drying, has a nice round umbrella shape, is thick and feel heavy for their size. After harvesting, they are dried slowly over 20 hours at 60°C. The white cracks on top of the dried mushroom is called the flower and is a sign that the mushroom was grown in a good environment.

Dried shiitake are such an important piece in Japanese cuisine because they add so much umami.  Takehisa’s are some of the best, because their Donko (thick) Dried Shiitake pack a wonderful punch of that earthy umami because they are grown in lower temperatures during the cooler seasons.  People typically like the donko type better because it grows longer before harvest, therefore more flavorful.  This make for a good flavor and smell.  These makes a good dashi, boiled dishes and soup base.  After they are re-hydrated, they are perfect to eat, so do not throw away.  Store in a cool, dry, dark place.

Comments by Naoko (Mrs. Donabe)

Donko is one of the essential pantry items in my home and I am extremely picky about its quality. This donko is so meaty and flavorful and I love it so much. To rehydrate, I normally soak them in water overnight in refrigerator. The soaking water naturally can be used as dashi. I like to cook it with hijiki, tofu, etc. for stew, or I also make hot pot with it.

Mrs. Donabe's Recipe Suggestions

• Net weight: 1.75 oz | 50 g
• Ingredients: Shiitake Mushrooms
• Producer: Takeshita
• Origin: Kyushu, Japan

Usage & Care

• Store in a cool, dry, dark place

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