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.

原木しいたけ(のとてまり、のと115等)
Genboku shiitake mushroom
Characteristics
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

Simmered Kaga thick cucumber and mushrooms with a thick sauce

Shiitake mushroom pickled in sake lees

Rice cooked with chiken and vegetables