Shuzenji in Shizuoka has some of the finest produce in Japan, and they are known for their shiitake. Sometimes called the traditional “black mushroom” of oriental cuisine, they are dried and preserved for cooking. In order to rehydrate the shiitake, you use some water over night and discard the fluids and wash the mushrooms well. The water is a little bitter and should not be used for cooking.
Categories: Life Cycles