Product catalog showing the items we handle<\/h3>\n\n\n\n
Flexible support from small lots to large lots<\/p>\n\n\n\n
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- Sold in small lots from 100g<\/li>\n\n\n\n
- Handling heirloom vegetables from across Japan<\/li>\n\n\n\n
- Dried fruits and herbs also supported<\/li>\n<\/ul>\n<\/div>\n\n\n\n\nDownload here<\/span><\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n
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Features of commercial dried tamogitake<\/h2>\n\n\n\n
Even among mushroom-type dried materials, tamogitake holds a distinctive position with its yellow appearance, rich dashi, and rarity. We organize the strengths of dried tamogitake across six perspectives.<\/p>\n\n\n\n
\n\nA vivid yellow appearance<\/p>\n
Tamogitake is a rare mushroom with a vividly yellow cap. It can add color and presence unlike other mushrooms within soups, hot pots, and mushroom mixes.<\/p>\n<\/div>\n
\nDeep umami and dashi<\/p>\n
Tamogitake is known as a mushroom that yields deep umami in the rehydrating liquid. It suits umami-driven product designs\u2014dashi packs, soup bases, hot-pot broths, and more.<\/p>\n<\/div>\n
\nThe rehydrating liquid can be used too<\/p>\n
Because umami comes out in the rehydrating liquid, it can be used as is in miso soup, soup, and takikomi rice without discarding it. Using the ingredient without waste is also valued in commercial use.<\/p>\n<\/div>\n
\nLow-temperature drying that retains the aroma<\/p>\n
A mushroom whose aroma escapes easily under high-temperature drying is dried slowly in a low-temperature range to retain aroma and umami. When rehydrated, a mushroom-like flavor rises.<\/p>\n<\/div>\n
\nDifferentiation as a rare material<\/p>\n
Tamogitake has low distribution volume and isn't a mushroom that lines supermarket shelves daily. Adding it to a mushroom-product or dashi-product line lets you differentiate from competitors.<\/p>\n<\/div>\n
\nUse together with crushed pieces and powder<\/p>\n
By using it together with crushed pieces or powder (made to order), you can design recipes that deliver both a sense of the ingredient (slices) and blending into dashi and powder (crushed pieces, powder).<\/p>\n<\/div>\n<\/div>\n\n\n\n
Product specifications (commercial)<\/h2>\n\n\n\n
Basic specifications at the prototype stage are as follows. Purchase lot, lead time, and packaging format are worked out through individual consultation.<\/p>\n\n\n\n