静岡県·特産品
Shiitake Mushroom
When grilled with the cap open, they release a burst of savory umami and a fragrant aroma rises. The thick flesh spreads a rich flavor throughout your mouth with every bite. In the lush forests of the Izu Peninsula, the traditional method of log cultivation—where shiitake spores are planted into natural logs—is passed down through generations. The warm and humid climate of Izu nurtures these thick-fleshed, highly aromatic mushrooms. When sun-dried, the umami becomes concentrated, and even the soaking liquid makes for a premium dashi (broth). This deep flavor is unique to the slow process of log cultivation. Great for grilling, great for simmering, and great for making dashi. Please bring the nutrient-rich flavors nurtured by the mountains of Izu to your dining table.
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