干(ほ)し椎茸(しいたけ)

ほししいたけ
noun
dried shiitake mushroom
foodcooking
1. dried shiitake mushroom
shiitake mushrooms that have been dried for preservation, with intensified umami flavor
干(ほ)し椎茸(しいたけ)を水(みず)で戻(もど)す。
Rehydrate the dried shiitake in water.
干(ほ)し椎茸(しいたけ)の戻(もど)し汁(じる)は出汁(だし)に使(つか)える。
The liquid from rehydrating dried shiitake can be used as broth.
干(ほ)し椎茸(しいたけ)は旨味(うまみ)が凝縮(ぎょうしゅく)されていて、料理(りょうり)の味(あじ)を深(ふか)くする。
Dried shiitake has concentrated umami and deepens the flavor of dishes.

干(ほ)し椎茸(しいたけ) is an essential ingredient in Japanese cuisine, valued for its intense umami flavor.

Writing

  • 干(ほ)し (dried)
  • 椎茸(しいたけ) (shiitake mushroom)

Preparation

  • Must be rehydrated (水(みず)で戻(もど)す) before cooking
  • Cold water produces better flavor (8+ hours)
  • Hot water is faster but less flavorful

Cooking uses

Umami

  • Drying process intensifies 旨味(うまみ) (umami)
  • Contains グアニル酸(ぐあにるさん) (guanylic acid)

Grades

  • 冬菇(どんこ) (thick, high-grade)
  • 香信(こうしん) (thinner, everyday grade)

Storage

  • Keep in cool, dry place
  • Can last for years if stored properly
general
Added 2026.1.23 19:48 · Revised 2026.9.2 13:01
07500/07972_hoshishiitake