Maitake mushrooms from Niigata
Far infrared drying
The concentrated taste, aroma and texture of Maitake mushrooms
By drying maitake mushrooms, you can create a surprisingly fragrant stock.
Moreover, it is dried slowly at a low temperature of 45℃ for 24 hours using far infrared rays, so the cells are hardly broken down and you can enjoy a taste that is close to that of fresh fish.
It rehydrates quickly and produces a fragrant stock, so it is recommended for use in hot pots, clear soups, miso soup, simmered dishes, tempura, and more.
It is convenient because you can use it as is in rice dishes or soups without having to soak it in water.
■ Quick reconstitution and highly fragrant stock
■ For hotpots, clear soups, miso soup, simmered dishes, tempura, etc.
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