Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago.
Now you can easily use authentic Forest-grown Shiitake mushroom for your daily cooking. We won the grand prize of the Sustainable Award 2020 from the Japanese Government. https://youtu.be/nLA2XpaCezY
Available on Amazon and MILK STREET.
Product Information Sheet
"How to Cook Your Life"
"Eiheiji" is the most famous Zen temple, where Steve Jobs had wanted to study. The monk D?gen established Eiheiji in 1244. D?gen thought cooking is a very important Zen practice, and wrote the famous Zen temple cuisine book "Tenzo Ky?kun." You can read this book in English, "How to Cook Your Life."
Art of fine cuisine without meat and fish, or strong flavors.
How can one make a delicious meal by using only plant-based foods? Japanese Zen monks found the solution more than 1000 years ago. Kombu Dashi adds Umami taste to vegetables. And dried Shiitake mushroom enhances the Umami tastes.
Shiitake is the best Umami enhancer
Forest-grown Shiitake's flavor and texture are maximized by nature. After drying and rehydrating, Shiitake creates "Guanylate," which boosts the Umami taste of any foods, it is cooked with.
You can easily use authentic Forest-grown Shiitake
Now you can easily use authentic Forest-grown Shiitake mushroom for your daily cooking.
Fine-grain works quickly and, it will take about 10 min for the Coarse-grain to boost the Umami taste of your cooking swiftly and deeply.
Tasting is Believing! (1) Boosts the Umami without adding a Shiitake flavor (2) Natural Forest-Grown creates premium flavor and quality
Umami Boosting Test using Mayonaise
1 Tbsp of Mayonnaise with 1/2 tsp of Shiitake Powder in small tasting dish
1 Tbsp of any Mayonnaise in a separate tasting dish with nothing added
Note: The fine-grain works quickly and, it will take about 10 min for the Coarse-grains to deeply boost the Umami taste of your cooking, and leave a long delicious "finish" on your tongue. Shiitake powder brings out the best tastes, not by adding another flavor. If the MSG is already in the dish, Shiitake powder can no longer improve the dish's natural Umami taste because MSG contains a little Guanylate.
GROIX et NATURE, or other fine rillettes for wine.
The fine and delicate taste of natural ingredients will have a more impressive Umami taste adding Shiitake powder.
Taken with wine, Shiitake boosts the Umami of these rillettes to increase your enjoyment.
Reduce Salt Intake with Shiitake powder! Chicken Sticks
Please also experiment with other sauces or condiments, especially with seafood, also rillets, bagna cauda, tomato-based sauces, pesto, even tomato juice, and ketchup.
For great steaks (or any other meats or fishes) sprinkle 1/2 tsp of Shiitake Powder about 10 minutes before cooking. You will be pleasantly surprised by the boost of Umami Taste!
For the recipe, search:
"Reduce Salt Intake with Shiitake powder! Chicken Sticks"
20+ Shiitake Powder recipes
Our package can also provide you 20+ ideas how to best use Shiitake Powder to naturally boost Umami.
We will continue to add and update much more delicious recipes.
The Umami of Shiitake Powder triggers a harmony of natural favors. Shiitake powder brings out the best tastes, not by adding another flavor. Shiitake Powder Umami is a very delicate and subtle taste enhancer. Appreciating Umami may take some time and experience to understand the taste properly. This is different from other seasonings, and even many Umami Powders add salt, seasonings, additives, and other herbs. We are not saying masking or adding another layer of flavoring is bad. But this is not what Shiitake Powder is trying to do. It is a pure and natural Umami booster which creates a longer-lasting and deeper finish for the foods you eat. Once you experience and discover Umami, it becomes almost addictive, a taste sensation you want to return to and return to .....
If the MSG is already in the dish, Shiitake powder can no longer improve the dish's natural Umami taste. Because MSG contains a little Guanylate (the synthetic Shiitake Umami ingredient.)
If you add Shiitake powder to the dishes seasoned with natural ingredients and natural seasonings, it will taste wonderful. But it doesn't work for the MSG-seasoned dishes. Please try it in various ways.
Japanese famous chef, Dr. Yukio Hattori, chose our Shiitake for his traditional Japanese New Year Foods "Osechi" in 2018 and 2019. He is known as an expert commentator on the Japanese TV show "Iron Chef." His cooking school," Hattori Nutrition College," recommends our Shiitake and allows us to use his name on our products.
Natural Umami boosts flavor in two ways:
A) Glutamate x Inosinate (All foods x Fish & Meat)
B) Glutamate x Guanylate (GMP (All foods x Dried Shiitake)
You can find more information about Umami from the following keywords.
"List of Umami rich ingredients" Umami Information Center
Umami is the 5th Basic Taste and it spreads across your tongue and lasts longer as an aftertaste.
Humans recognize the umami taste as an indicator of available protein in foods. Glutamate is the most abundant amino acid in human breast milk. All our foods have rich Glutamate, and Guanylate (GMP) of dried Shiitake boosts the Umami taste of Glutamate.
Reference: "Molecular mechanism of the allosteric enhancement of the umami taste sensation."
1 dry Tbsp or 1 pre-soaked tsp serves four.
By adding a little water and waiting 10 minutes before using, maximizes 3x the Umami Flavor!
After drying and rehydrating, Shiitake creates "Guanylate," which boosts the Umami taste of any foods, it is cooked with.
We grow Shiitake on natural sweet sap oak (Sawtooth Oak) logs in the forest. Our Shiitake are completely exposed to nature with no top nor surrounding coverings. Sawtooth Oak Tree logs are recognized in Japan as producing the best-tasting and textured Shiitake.
In the spring, seedlings will grow from the stumps we cut for Shiitake. New trees grow back from the stumps. The oak trees on the mountains will re-grow in 15 years, when we will again cut down the trees for logs. Our Forest-grown Shiitake cultivation approach has been used for over 1,000 years.
We won the grand prize of the Sustainable Award 2020 from the Japanese Government. It was a breakthrough for dried Shiitake to win the grand prize among many other foods. https://youtu.be/nLA2XpaCezY
The Japanese Government recognized our fair trade and standards practices with special welfare facilities as a leading example for the UN-led Sustainable Development Goals (SDGs). The Japanese Forest Agency of MAFF shared our fair trade approach with a local special welfare facility in their SDGs Annual Report.
COOP brand and Major Japanese retailers are our key customer base. All of our Shiitake's process history is traceable and recorded by barcode on the box.
We use a far-infrared drying approach, which minimizes moisture to less than 9% (others are 12%+) to preserve a premium taste and quality. Our Shiitake has the most natural Vitamin D, 5440 IU/100g, by UVB exposure.
These are illustrations of how the cells of Shiitake produces and releases Guanylate Umami.
The Drying process breaks down the wall of the cell, which releases the RNA. Rehydrating enables the released RNA and enzymes to form a chemical bond that becomes Guanylate Umami Shiitake mushrooms must be dried & rehydrated to create Guanylate.
The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.
Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor.
Shiitake powder does not amplify the Umami when it is dry. Guanylate Dried Shiitake produces Guanylate Umami when rehydrated. So when using Shiitake powder, always make sure it comes into contact with moisture from the foods or ingredients of your cooking (preferably add Shiitake Powder10 minutes before using heat to bloom and produce the best Umami flavors).
Tips and tricks:
Adding a little water to Shiitake powder and waiting 10 minutes before using maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.