大分県·特産品
Bungo-ono Shiitake Mushrooms
When you bring rehydrated shiitake to your mouth, a concentrated burst of umami and rich aroma spreads. Used in stews, miso soup, and dashi—they are essential supporting players that enrich Japanese cuisine from behind the scenes. Oita Prefecture boasts the highest production of log-grown dried shiitake in Japan, accounting for approximately half of the national production. Bungo-ono City is one of its main production hubs. They adhere to traditional methods, inoculating chestnut logs with spores and letting them grow slowly in nature. In particular, the 'Donko' variety—which is thick and does not fully open its cap—is a high-quality, aromatic delicacy. Carefully cultivated Oita shiitake are truly a blessing from the mountains. Simply rehydrating them in hot water will instantly add deep flavor to your dishes.
Record it after reading
