干(ほ)し椎茸(しいたけ)

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)

Cultural note

• 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

Usage

• 戻(もど)し汁(じる) (soaking liquid) is used as flavorful broth
• 煮物(にもの) (simmered dishes)
• 炊(た)き込(こ)みご飯(はん) (mixed rice)
• 出汁(だし) (soup stock)
• Drying intensifies the 旨味(うまみ) (umami), from グアニル酸(さん) (guanylic acid); stored cool and dry, it keeps for years

Types

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