Shiitake - Umami of the kitchen

Dried shiitake from Oita in Japan has a fuller, more complex flavor and adds more umami than fresh mushrooms. Thanks to the cell walls of the mushrooms being broken during the drying process, they release more umami when you soak them. Add a few mushrooms when you cook - enjoy wonderful mushroom flavor that enhances most things, all year round!

• Wash the sponge before soaking.
• Soak the sponges the night before you are going to use them.
• Soak in a jar with a lid as they give off an intense mushroom scent.
• The mushrooms last a week in the fridge.
• If you happen to soak too many mushrooms, they are fine to freeze.
• DO NOT THROW THE WATER! The soaking water is packed with flavor and makes an incredible mushroom broth so you really should use it!
  
  

HOW TO COOK THE MUSHROOMS!
Only a few mushrooms are enough for them to give an incredible amount of flavor! The mushrooms are absolutely tastiest if you first fry them at a low temperature in a little oil with a pinch of salt until they get a nice color. Then cut them up and add, for example, to a stew, ramen or sauce (also add some of the soaking water) or serve them fried.

Cut off the outermost part of the stem before cooking the mushroom as it can be a bit tough.