Chefs globally are discovering the magic of Shiitake's Guanylate. Dried Shiitake can easily amp up #UMAMI for any Cuisine (without adding #Shiitake flavor).
Shiitake Magic Transforms Vegan & All Cooking!
Dried Shiitake can easily amp up Umami for any Cuisine (without adding Shiitake flavor).
Only dried (not fresh) Shiitake adds a 3rd Natural Umami Booster called Guanylate.
Read more: https://t.co/3np4tPur6n
Master Shiitake farmer Yasuo Hirosue shares ancient secrets for sustainable forest-grown shiitake 🍄 Oak regrows in 15 yrs, boosting CO2 absorption💚 Learn more: 🎥 https://t.co/AKictxK8tL
Essential to Japanese cuisine, #shiitake mushrooms are said to have been in the Takachiho region of #Kyushu since 1614—now @ShiitakeJapan strives to make them #sustainable by maintaining production in the area & working w/600+ local producers. https://t.co/K4FMmhNnv2
#GlobalGoals
Shiitake & Tomatoes Stir-fried in Olive Oil! If you fry them more until they are crushed and lose their shape, the synergistic effect of the Umami with the Shiitake will make them taste even better.
Recipe: https://t.co/SRRPYJ4aDF
Simmered Shiitake in soup! Dried shiitake mushrooms make the soup of daikon radish, and chicken taste delicious and wholesome.
#Guanylate in dried #Shiitake acts on the Umami receptors on tongue, making the #Umami of other ingredients stronger.
Recipe: https://t.co/jJZDOkvcoU
We won the Japanese Government's Sustainability Award for the second year.
Discover our #sustainability initiatives in #Shiitake cultivation!
Watch the video: https://t.co/Bw4UTjcTjy
Thai fried minced chicken and basil with rice is called "Gapao Rice" in Japan. Japanese people like this #Gapaorice very much. Asian cuisine will be more delicious with Japanese Forest-grown shiitake mushrooms.
Recipe: https://t.co/b655Pp4tSe
Traditional Japanese Forest-Grown Shiitake company invents an innovative Shiitake Powder to quickly and easily amp up Natural Umami flavor.
#shiitakepowder
Read more: https://t.co/Q8PBm39f24
Chikuzen-ni with Dried Vegetables! Delicious #Chikuzenni is easy to make. The #Shiitake broth is used to rehydrate the dried vegetables, so they are full of Umami!
Recipe: https://t.co/asom1bI00F
Exposed to Nature on cut Sweet Sap Oak logs, the best #Umami taste & texture are slowly nurtured in #Shiitake. The cut Oak tree stumps will grow back in 15 years.
Read more: https://t.co/M6VpPKB9Ox
"Shiitake" appears in lord Arima's land survey records, who ruled Takachiho-go from 1614.
The three prefectures of Oita, Miyazaki, and Kumamoto produce about 70% of Japan's dried Shiitake, and Takachiho-go is located in the center.
Read more: https://t.co/471axglBtI