Japanese Dried Shiitake DONKO, 25-42mm, 70g
Description
- Thick and meaty, dome-shaped cap. This shiitake mushroom is called “Donko”(dōnggū) and is picked when budding, so it is meatier than Koshin, bite-size, 25-42mm. For the most delicious to eat, please soak in cold water for 24 hours in the fridge. To reduce soaking time, take out the Shiitake one hour after you started soaking the mushrooms, chop into half or small pieces, and soak for another hour and then use as needed.
- Forest-grown Shiitake Mushrooms naturally cultivated outdoors on special sweet sap oak logs. Grown by local farmers on Kyushu, a Southern island of Japan.
- Japanese famous chef, Dr. Yukio Hattori, chose our Shiitake for his traditional Japanese New Year foods "Osechi." He is known as an expert commentator on the Japanese television show "Iron Chef." And his cooking school recommends our Shiitake and allow us to use his face on our products.
- We enclose a recipe sheet in our Shiitake, which links to cooking movies.
- By grating Dried Shiitake into a simple powder and adding it to any of your cooking brings out the Umami power of Guanylate. By just adding a little Shiitake powder will bring out the Umami of any of your cooking without adding a strong Shiitake flavor.
Store at room temperature, away from heat and moisture.
"Shiitake "and "Umami" is the Japanese word. However, today, most of the shiitake is made in China or cultivated using an artificial substrate such as sawdust.

Our Japanese Dried Shiitake are naturally cultivated outdoors using whole logs. You might not have yet tried natural made Shiitake.Â

 Nature made Shiitake contains large amounts of Guanylate which gives glutamate a much more intense Umami taste.Â


Tips for Rehydration
For the most delicious Shiitake, please soak in cold water for 24 hours in the fridge. To reduce soaking time, take out the Shiitake one hour after you started soaking the mushrooms, chop into small pieces and soak for another hour and then use as needed.
Directions
1) Lightly wash with water and scour dust from the Shiitake.Â
2) Place the Shiitake in a container with enough water to completely cover the mushrooms after they sink.Â
3) Put into a less than 10°C/50°F fridge for 5-24 hours to improve the Umami.
4) To check for readiness, touch the stem. The joint stem is the hardest part of the Shiitake. When the stem feels some when squeezed, the Shiitake is ready to be used.
5) Cook for ten minutes or more, it increases Umami, becomes even tastier.Â
Technical Specifications
Shipping & Delivery
Your order is shipped from the USA and delivered to your door in South Africa in 10–20 working days. All items are fully tracked.
Returns & Exchanges
We offer a 30-day return window. If something isn't right, contact our support team and we'll make it right.