This recipe uses a well-balanced combination of domestically grown dried shiitake and maitake mushrooms that provide a rich aroma and umami flavor. The synergy of these two varieties of mushrooms produces a very aromatic and deeply flavored richness in the stock. After boiling some water in a saucepan, simply steep the mixture in the water for two to three minutes. This is a great way to make a delicious, same day mushroom stock without the usual, lengthy process of remoisturizing the dried mushrooms overnight. Its flavor contains the same umami as remoisturized shiitake, and can be used effectively in soups, takikomi gohan, or boiled vegetable dishes. This recipe contains no animal or kombu products, so it is highly recommended for those on conscientious diets or those trying to cut down on their kombu consumption. Breaking open the bag and using the shiitake chips as is will allow you to enjoy the texture of the mushrooms as well!
The company was founded in 1893 in the village of Kubara (now the town of Hisayama) as a brewing company for soy sauce and vinegar. Using the skills cultivated from years of soy sauce production, they now manufacture a wide range of seasonings, such as broths, sauces, soups, dressings, and pre-packaged foods.