Hoshi-Shiitake (Dried Shiitake Mushroom)

Dried shiitake mushrooms have more flavor, aroma and taste compared to freshly picked ray shiitake mushrooms. Rehydrated shiitake mushrooms can be cooked or boiled in soy sauce, and the water used to soak them can be used for a soup stock. The bottom stem section will need to be removed before using. Just like sea kelp, the soup stock from rehydrated shiitake mushrooms is often used in Buddhist vegetarian diets. Just like sea kelp, the soup stock from rehydrated shiitake mushrooms is often used in Buddhist vegetarian diets. He ultraviolet rays from the sun help to increase the vitamin D content in sun-dried shiitake mushrooms.

There are "donko" winter mushrooms that have thick, fleshy unopened caps, and "koshin" thin mushrooms that have thinner, opened caps. Shiitake mushrooms that have a spreading, cracking pattern on their caps are called "hanadonko" and are seen as a real luxury item. When buying dried shiitake mushrooms, try to pick those that are heavy and have clean crowns. These mushrooms will turn brown on the underside as they get older. Lightly wash the dried shiitake mushrooms with water to remove any dirt, then place them in a bowl and add water until they are just barely covered. The mushrooms will float, so place a lid on top to keep the completely immersed as they slowly rehydrate. Thin mushrooms rehydrate very quickly. However, for the best result least the mushrooms in 41°F temperature water for 24 hours. The rehydrated mushrooms can be stored for about one week in a sealed container in the refrigerator.

Dried shiitake mushrooms can be stored for about one year provided they are kept in a sealed container in a cool and dark location away from high temperatures and humidity.