Unlike most of the shiitake sold on supermarkets, which is cultivated on artificial substrate, Sugimoto Shiitake is cultivated outdoors on real logs in Japan.
Nature made Shiitake contains rich "Guanosine monophosphate (GMP) "which makes the umami flavor taste more intensely.
Sawtooth oak is used to cultivate the shiitake. The Shiitake mushrooms take nutriment from the logs and the moisture from the deep fogs of the forest.
Dried Shiitake has 10 times more GMP than fresh one and the process of drying and rehydrating increases even more the GMP of Shiitake.
DIRECTIONS OF USE:
Wash lightly with water and sink the shiitake on a container under water.
Keep refrigerated into the fridge during 24 hours to increase the levels of GMP.
Use for cooking, salads or as soup stock.