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Dried shiitake
"Dried shiitake" is stronger than the "raw shiitake" in terms of umami.
[Umami] found in Japan is counted in five basic flavors, along with sweetness, acidity, saltiness and bitterness, and it is said that it is said in the world as [UMAMI].
The source of shiitake's umami is "guanylate". And what I want to focus on in addition to umami is the nutritional value of dried shiitake. By drying shiitake, nutrition is also increased.
Dried shiitake can be made to last for a year if properly stored. To do so, avoid moisture and store in a closed container in a cool, dark place.
In order to bring out the umami, it is the point to spend time slowly with cold water instead of hot water or normal temperature water. First wash the whole quickly, then with the bulkhead facing up, soak in cold water, wrap it in the shape of a dropping lid, and go to the refrigerator. If it is winter, it is OK even in cool places. Depending on the thickness of the bulkhead, the return time will vary, and the thickness is about half a day to about 1 day, and the thin one is about 4 to 5 hours. If you have time, it is better to return from the previous day.
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