Wild dried shiitake mashroom 原木栽培！天然の干椎茸
No additives, no pesticides! This is completely wild flavour!
How to make the Shiitake mushroom - dashi.
Shiitake mushroom has Umami flavour based on guanylic acid. If you want to extract the maximum Umami flavour from it, you want to take a lot of time with water for extracting. You can keep dashi for 3 days in the fridge. If you don’t use it soon, you can also freeze it.
<The way to extract for 12-24 hours in the fridge. It is the best way to get the maximum Umami flavour.>
1) Put shiitake-mushrooms into a pot which has a lid, and put some water over the shiitake.
2) Cover the pot with its lid, and leave it for 12 – 24 hours in the fridge.
3) Strain dashi through a strainer.
<If you don’t have enough time to extract, you can slice the shiitake!>
1) After washing shiitake-mushrooms, put them in a container, and add some water enough to cover them.
2) Cover with a lid, and leave it in the fridge for an hour.
3) Pick up shiitake- mushrooms and slice them to your preferred thickness.
4) Put the sliced mushrooms back in the container.
5) Cover with the lid, and leave it in the fridge for 30 mins.
6) Strain dashi through a strainer.
<If you have only an hour for extracting shiitake- mushroom dashi.>
1) After washing shiitake- mushrooms, break them randomly.
2) Put mushrooms to a container and add some water enough to cover.
3) Cover with a lid and leave it in the fridge for an hour.
4) Strain dashi trough a strainer.
| Size | dry weight 160g/p |
| Region | JPN Shinsyu, Kyusyu |
| Storage | Shelf-stable |
| Best Before | Please check the label on the pack |
農薬や添加物を一切使用しない完全天然モノ！旨味の凝縮が素晴らしい！原木栽培ではクヌギやコナラの原木を森林内に伏せ込み、2-3年の歳月をかけて丁寧に椎茸を育てます。自然の精気と木漏れ日を受けて、じっくりと育つことで。しっかり旨味を蓄えます。
| サイズ | 乾燥重量160g/p |
| 産地 | 信州、九州 |
| 輸送保管 | 常温 |
| 賞味期限 | 袋のラベルをご確認下さい |
All fresh/live seafoods arrive by air once per week. Before placing your order, please refer to this page for the latest information on the next available delivery/pickup dates, weekly order cut-off times, and other important information.
If you have any special requests or questions, please contact us
How do you guarantee the freshness of my seafood? (Hint: it's much more than just using the fastest air shipping)
Takuya has extensive experience working in the seafood industry, consistently handling high-end fish when he worked as an auctioneer at Tsukiji Market (now known as Toyosu Market) for over 10 years. From logistical solutions like oxygen-regulated water tanks to traditional Japanese techniques such as ikejime, Takuya will draw on his expertise to deliver you the highest level of freshness and quality. To learn more about how fresh seafood reaches your doorsteps, click here for an interesting read.
To share his love of seafood with you, Takuya hand-picks a fresh selection of the highest quality fish every week, and he hopes that you will enjoy them as much as he does. However, he also know that some expert foodies will want to explore and try even more seafoods!
Toyosu Market is full of Japan's rich culinary wonders (not just seafood, but also fruits and produce), and Takuya-san will be able to source any item that you are looking for on the auction floor. He has a lot of knowledge about the best season ('shun') for each species, fishing locations/towns, and varieties, so he would love to talk with you and share his passion for seafood. Just send him an email or use the contact form!
For example, if you are looking for the highest grade of uni that is exclusively found at Tokyo's top restaurants (these can go from $600-1000 per box), Takuya will get these for you at the auction. Or if you are looking for live kegani, he can arrange for them to be shipped from Hokkaido the moment they are pulled out of the water. If you are confident in your knife skills and have a lot of stomachs to fill, you could even try making sushi with a 3kg block of bluefin tuna.
If you're curious about how the whole process works, click here to learn more about the role of Toyosu Market (which acts as a central exchange location for seafood distribution in Japan) and how seafood reaches your door.
See below for examples and ideas of Japanese culinary wonders that you could try at home.
Why we launched Tsukiji Selections
After moving to Canada, I realized that there were many people who wanted to eat authentic Japanese fish, but did not have the chance to try them. Through Tsukiji Selections, I wanted to share delicious fish with as many people as possible, because people feel HAPPY when they discover delicious foods!
However, as much as tasty fish can make people happy, it can also be a huge burden on the environment. If we continue to capture a limited number of marine fish, the ecosystem will gradually collapse, making it impossible to return to its original balance. A huge part of my mission when starting Tsukiji Fish Market is to promote sustainable seafood. I want everyone to know that there are so many more types of fish out there, beyond the ones that people are already familiar with in BC. Adding these new fish to your diet not only makes a tasty addition to your family dinner table, but also diversifies our consumption patterns. If we are able to explore and enjoy an even larger variety of fish, we can reduce our strain on overfished populations.
With sustainability in mind, I am committed to introducing a variety of high quality fish which are hard to find in Canada, so that more people become aware of the thousands of seafood species that they are missing out on.
築地セレクションズ
築地セレクションズとは、築地セリ人であった疋田が日本人向けに開始した水産物販売サービスでした。その後、口コミで好評を得て、多くの方にその広がりを増しています。築地セレクションズは下記のような気持ちでスタートしました。
美味しい日本食を食べようとすると、なかなか本物 “Hon-mono” に出会う事ができない。バンクーバーでも、食卓で日本の味を気軽に愉しんでもらいたい、家族・友人で美味しさを共有してほしい、そんな想いが届けばとても嬉しいです。
築地セレクションズは、本物 “Hon-mono” を取り入れられるようなライフスタイルに貢献したいという想いから、魚のエキスパートである築地セリ人の疋田が始めました。また、食育の基本は家庭です。セレクションズを通して、食卓から次世代への架け橋をお手伝いし、魚を食べる楽しみを未来に繋いでいきたいです。