What is Shiitakecha?

Shiitakecha is unique Japanese traditional, flavorful powder drink which is made with dried shiitake mushroom.

We Japanese drink it as tea drink (Shiitake-cha (tea)), but it is full of shiitake umami (guanylic acid) and has salty taste, so we also use it as a seasoning for cooking.

(Thanks to rich umami, Shiitakecha is also effective for salt reduction.) 

How to use Shiitakecha as seasoning

The simplest way is using Shiitakecha instead of salt. You can add saltiness and umami.

Dried shittake is used in Japanese cuisines as one of the ingredients needed to make dashi (Japanese soup stock). But the process of extracting dried shiitake dashi takes time and care.

Since Shiitakecha contains salt and umami from shiitake, you can substitute Shiitakecha for salt or dried shiitake dashi.

We will describe easy cooking recipe below.

Takikomi gohan Shiitakecha style

Ingredients (4 servings)

3 cups (480g) uncooked rice

150g boneless chicken thigh cut into small pieces

1/4 carrot peeled and cut into small and thin rectangles

1 tablespoon soy sauce

8 field peas parboiled

2 tablespoons (about 12g) Shiitakecha

2 thinly sliced shiitake mushroom

1 deep-fried tofu blanched to take oil

1 tablespoon mirin

Directions

1. Wash Rice by stirring it thoroughly in water with your hand and drain the water. Repeat this three or four times until water flows through clear. Drain well in a fine mesh sieve.

2. Put washed rice in rice cooker and add mirin and soy sauce. Then add water up to the 3 cup level and add Shiitakecha. Add carrot, shiitake mushroom, deep-fried tofu, then lightly stir and start the rice cooker.

3. When rice is cooked, let the rice steam for about 10 minutes before opening the lid. Mix the rice with rice spatula to mix ingredients evenly.

About us GYOKUROEN

1. Founded in 1916 in Tokyo, Japan.

2. Our Konbucha is the leading brand and the first place both the production volume and the sales volume in Japan.

Konbucha is unique Japanese traditional, flavorful instant powder or granule drink which is made with Rause kelp from Hokkaido.

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