About
SAHORO SHIITAKE was established to carry on the shiitake mushroom cultivation techniques that have taken root in the region.
Originally located in Japan, the Tokachi area of Hokkaido was a popular shiitake mushroom cultivation area.
Now there are only a few producers in the region.
SAHORO SHIITAKE exists to preserve cultivation techniques and food culture.
Cream pasta
A dish in which you can enjoy the aroma of shiitake mushrooms. It is a perfect match with the rich cream sauce.
The synergy between the glutamic acid of Parmegiano Reggiano and the guanyl acid of dried shiitake mushrooms gives a strong sense of umami.
Mushroom stew
This dried shiitake mushroom stew has a strong flavor. It is a versatile dish because it makes other ingredients taste good.
Enjoy it with meat, fish, vegetables, or any other ingredient of your choice.
Sauteed mushroom sauce
This mushroom sauce goes well with sauteed beef or fish.
The umami feeling of this sauce makes the main ingredients taste better.
It is very versatile and will expand your culinary repertoire.
Garlic mushroom
This dish is a simple way to enjoy dried shiitake mushrooms. It is also ideal as a snack for alcoholic beverages.
It is easy to make. Simply saute in olive oil with garlic. Seasoning is only salt and pepper.
Oil pasta
This is a simple pasta dish. It is prepared as if you were making peperoncino.
The trick is to saute the dried shiitake mushrooms slowly over low heat so that the water in the mushrooms is drained off.
This pasta dish is also fun to make.
Mushroom salad
Salad with dried shiitake mushrooms.
It goes well with cheese and greens. Dried shiitake mushrooms are also rich in dietary fiber, making this salad healthful for the body.
Mushroom pizza bianca
Shiitake mushroom pizza without sauce.
You can enjoy the strong umami taste from the glutamate of Parmegiano Reggiano and the guanylate of dried shiitake mushrooms.
It is also a great snack for alcoholic beverages.
Mushroom risotto
This is a cream risotto made with dried shiitake mushrooms. Instead of using consommé for the broth, we used broth made from dried shiitake mushrooms, which are rich in guanylic acid.
You can enjoy the strong umami combined with the glutamic acid of Parmegiano Reggiano.
Seafood pasta
Shrimp and asari pasta with dried shiitake mushrooms added. The prawn's broth is glutamic acid, the asari's is succinic acid, and the dried shiitake mushrooms are guanyl acid.
The synergistic effect makes the umami taste many times stronger.
How to used
Before using them in cooking, soak them in enough water to bring them back from dryness. Soak in a refrigerator for at least 12 hours. Doing so extracts guanylic acid.
Be sure to heat it before eating. Also, broth has umami extracted, so be sure to use it in cooking.
Production Background
Cultivation of shiitake mushrooms using logs is labor intensive. Therefore, the number of producers has been drastically decreasing.
Nevertheless, advances in technology have shortened the time until harvesting is possible.
But the difference between shiitake mushrooms grown in Mushroom beds could also be shortened.
Cultivating delicious shiitake mushrooms using traditional methods that could be lost. That is the social mission of SAHORO SHIITAKE.
Production Background 2
Japan is a country rich in forest resources. It is no different in my area.
Many lands have been planted with trees. However, they are not well managed now.
There are many places where forest circulation has stopped.
It will cause problems for disaster prevention and natural cycles.
Shiitake mushroom log cultivation solves these problems.
Through the use of thinned wood, forest CO₂ absorption is promoted, which has a positive impact on global warming.
Since the heating of the cultivation house is done using waste kindling, it also contributes to the reduction of CO₂ in society.
