Zen Minestrone

Why SUGIMOTO Shiitake is S
So Delicious.

We won the Grand Prize for theSustainable Award 2020 =>Our area is Famous fordelicious Shiitake mushroom!

1.Raised on natural Japanese Sweet Sap
Oak logs
2. Slow and natural cultivation to enrichflavor & texture.
3. High Japanese quality standard for
cultivation & drying process.

The three prefectures of Oita, Miyazaki,& Kumamoto produce the best & 70%of Japan’s total shiitake. We are locatedin Takachiho which is in the center ofthis area.

=> Maximizing natural UMAMI Power!

Vegan Dashi

Ingredients: Serves 220g dried shiitake, 20g Kombu (Kelp),
20g Soybeans, 1 liter Water.

This plant-based Dashi
broth is excellent forbringing out the flavors inJapanese-style Zenvegetarian cuisine, ”ShojinRyori”. For a deeper Umami
taste, it is recommended toadd Kanpyo (dried gourd)
and grain vinegar.

Method1) Dry roast the soybeans in a frying pan until
golden brown.
2) Soak the dried Shiitake, Kombu and soybeans inwater overnight in the fridge.
3) Bring to a boil and simmer for a while, remove the scum, leave
to cool slowly, and then strain before using.

The secret to the delicious
taste of dried shiitake.
Umami is strengthened by2 ways.
A) Glutamate x InosinateB) Glutamate x Guanylate
While Inosinate is recognized to add
delightful flavor when added to meatand fish dishes, the benefits of dried
Shiitake are not as well known.

Delicious Ajillowith Shiitake

Vegetarian Keema Curry

Boost Umami- using grated Shiitake

Forest-Grown
Grown for excellent taste & texture.
Shiitake grown in low temperatures,
nurtured by rain & fog slowly absorb
natural minerals & moisture to produce
an outstanding delicious mushroom.
Grown on Japanese Sawtooth Oak,Our Shiitake acquires a distinctive
Sweet Deep Flavor wth Robust NaturalUmami.

Incredible Taste!

Cold Water toMaximize Flavor
Reconstituting
dried shiitake at a
low temperature
will enhance their
sweetness andumami taste.
Method1) Rinse the dried shiitake with water to remove any dirt.
2) Put the rinsed shiitake and water in a resealable zipper bag.
Close the bag, making sure to remove the air.
3) Leave the bag in a refrigerator overnight to allow the shiitake tobe fully reconstituted. (using low temperatures will enhance theirsweetness.)4) Strain the soaking liquid in a fine strainer, such as a tea strainer.
5) Remove the hard stems of the reconstituted shiitake before
using.(Stems can be used later in soups, stews, and sauces to addumami.)

Introduced by the Japanese NationalTV (NHK), grating Dried Shiitake into a
simple powder and adding it to yourcooking greatly improves the Umami
flavor. Even adding a little Shiitake
powder will bring out the Umami of
any of your cooking without adding astrong Shiitake taste.

Quick & Easy
Koshin Shiitake
Scan by phone to see
delicious & tested recipes.

shiitakejapan.com
SUGIMOTO Co.,Ltd.

Factory:458-28, Mitai, Takachiho,
Nishiusuki, Miyazaki882-1101 JAPAN+81-982-72-3456
Sales Div.
+81-90-2714-7654
tony@sugimoto.co

Here!

New Recipe
2022/3/20

It takes just 20 minutes
while preparing otheringredients! The easy
way to rehydrate driedShiitake.
Method1) Snap off the stem of a thin-capped Shiitake mushroom.
2) Place it cap-down in water.Submerge the shiitake evenly byresting a piece of food wrap directly on them in the water.
3) After 5 to 10 minutes, cut the shiitake in half with a knife.
Cut off the remaining stem. Water will soak into the shiitake
quickly from the freshly cut surfaces.
4) When it is soft enough, you can go ahead and cut the shiitake
to your desired shape. The smaller it is cut, the faster it will return
to its original texture.
5) When the shiitake has been soaking for about 20 minutes, it's
ready for use in cooking.