Koshin - Shiitake mushroom grown on wood, dried, Takehisa Japan

Koshin are harvested after the mushroom cap has opened and are ideal for dashi as they soften quickly. After the dashi has been cooked, the mushrooms can be cut into thin strips and processed further. For stir-fried vegetables, salads, etc. The mushrooms double in size when watered and are then about 4.5 times as heavy. Shiitake from Takehisa are always grown on stored tree trunks in the forest, which gives them an incomparable aroma that cannot be found in shiitake grown industrially on nutrient media. The Takehisa family, Fukuoka Province, has specialized in this specialty for almost 100 years, which has won several awards.