Shiitake mushroom

Shiitake mushrooms, Japan’s most popular mushroom, have a strong, earthy smell and are used fresh or dried in cooking When the mushrooms are dried, their guanylate content increases, while the drying process allows concentration and provides glutamate, thus boosting their umami flavor. Fresh shiitake mushrooms are abundant in glutamate. Dried shiitake mushrooms are re-hydrated and mainly used for simmered dishes. The liquid from re-hydrated dried mushrooms is widely used to make dashi. Fresh shiitake mushrooms are widely used for such things as grilled, deep-fried and fried dishes.
Fresh shiitake mushrooms
Levels of naturally occurring glutamate（mg/100g)：70
Dried shiitake mushrooms
Levels of naturally occurring glutamate（mg/100g)：1060
Levels of naturally occurring guanylate（mg/100g）：150