Origin: Ōita Prefecture

 

These dried shiitake mushrooms are cultivated on kunugi (sawtooth oak) logs in Ōita, Japan’s largest production area for dried shiitake. Among them, the “Hana-donko” variety is grown slowly during the severe winter season, producing thick caps with distinctive cracks — a mark of premium quality.

 

Hana-donko mushrooms are renowned for their firm texture, rich aroma, and deep flavour. Because they grow under harsh winter conditions, their umami components are highly concentrated.

 

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