Origin: Ōita Prefecture

 

These dried shiitake mushrooms are cultivated on kunugi (sawtooth oak) logs in Ōita, Japan’s largest production area for dried shiitake. The donko variety grows slowly during the cold season, resulting in thick caps, a firm texture, and a rich aroma. With their strong flavour, they are suitable for a wide range of dishes, including simmered dishes, hot pots such as sukiyaki or oden, and even Chinese cuisine.

 

To prepare, soak in water in the refrigerator for about one day until the stems become tender before use.