Ingredient Overview
Shiitake has been cultivated in East Asia for centuries and is widely appreciated for its savoury flavour. Its long history as a food sits alongside modern interest in its fungal polysaccharides.
The flavour and texture of shiitake have made it a familiar food far beyond East Asia. Extracted shiitake serves a different purpose from sliced or milled culinary mushroom, concentrating selected constituents in a dry ingredient. It provides an approachable, food-associated mushroom identity for blends built around fungal polysaccharides.