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原木しいたけ(のとてまり、のと115等)

Genboku shiitake mushroom

Characteristics

Genboku shiitake mushrooms are cultivated on logs of broad-leaf trees such as sawtooth oak and konara oak. There is another way of cultivating shiitake mushrooms with nutrition-added fine sawdust. There is a clear difference, however, in terms of umami, scent and texture. Genboku shiitake are available fresh or dried all year round. Those cultivated in the Oku-Noto area are shipped under the name “Noto 115.” Among them, those with a cap of 8 cm or over in diameter and 3 cm or over in thickness and with a curled part of 1 cm or over are sold under the brand name “Noto-temari.” They are even dubbed “mountain abalone” and “steak shiitake” because of their crispy, filling texture, scent and umami.

Best season 4 5 6 7 8 9 10 11 12 1 2 3
Production site Suzu City, Noto Town, Wajima City, Anamizu Town, Nanao City, Tsubata Town, Hakusan City, Nomi City, Kaga City
Yield/Delivery amount 12 tons
Appearance It has a thick, dark brown cap.
Size Those with a cap of 8 cm or over in diameter and 3 cm or over in thickness and with a curled part of 1 cm or over are called Noto-temari.
Raw/Cooked Cooked
Serving suggestions Grilled, tempura, simmered
Type of dish Japanese/ Western/ Chinese

Recipe

Vegetables simmered in soy sauce-based broth

Shiitake mushroom pickled in sake lees

Squid stuffed with sweet potato and rice