To make more UMAMI, less than 10°C, 5-24 hour need.
Please sink cold water until 24 hours in fridge.
To reduce time, one hour later from the rehydrate beginning, cut it into half.
Please wash with water lightly and scour dust of Shiitake.
Please pour water into a container so that Shiitake may be flooded enough.
To make more GMP, less than 10°C, 5-24 hour need.
Because a joint stem is the hardest part, please touch and check how rehydrate it.