Takachiho -go Shikitake Ochi -ji 70g [Shiitake mushroom dishes with recipes]

[Shiitake mushrooms from raw wood cultivation] Shiitake mushrooms that grew only with nutrients of Nakahara wood, rainwater and fog water, which are cool, cool air. In Kyushu, it is cultivated in open -field, such as kunugi, which is famous for gathering beetles with sweet sap and beetles. Among them, the umbrella open or the bad shape is called "virtue". Because it is a thin leaf, it is easy to return and is convenient for everyday use. It is suitable for the use of cutting according to other ingredients. [Characteristics of the production area] Oita, Miyazaki, and Kumamoto produces about 70 % of Japanese log cultivation mushrooms. Takachiho is located in the center. It is an area where shiitake mushrooms have grown native to the surrounding area, and there is a lot of rain and more fog. It is grown in the open field in high cooling areas, so the umami is rich and chewy. It is collected directly from about 600 producers in this area. [Main management in factories] ・ In the collection area, the amount of dried defective and insect is excluded by all inspections.・ We are shipping for co -ops nationwide, so we ask producers for high quality.・ Finish far -infrared drying finish for all of the collected mushrooms. Passing directly below the ceramic panel heated to 240 ° C, the internal temperature of the mushrooms rises to 80 ° C. In this process, Guanilic acid, a umami component, has increased by more than 10 %. It will be a finish close to the old charcoal drying.・ We perform water tests before packing bags and ship with water rate of 9 % or less. [How to use] ・ If you wash it quickly and soak it in water, it will return in 3-5 hours. If you cut on the way, it will return quickly.・ If you return it with cold water, it will be sweet and delicious, so it is recommended that you return it in the refrigerator overnight.・ When the base of the central axis of the umbrella is soft, cut off the shaft and cook.・ Return juice should be used as a frozen soup with a kitchen paper or the like.・ If you boil for about 10 minutes, a strong scent will fly and the umami will be deeper.・ A4 Four -fold “Dry material -use recipe collection 2” is included. (Until shipment in August 2018)