Difference between dried and fresh

The drying and rehydrating process of Shiitake produces ""Guanylate,"" the Umami booster.
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 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).