[100g] Great Ocean Authentic Japanese Wild Shiitake Mushroom | 正宗日本野生天白花菇

产品名称：正宗日本天白花菇

重量：100g

Name of Product: Authentic Japanese Shiitake Mushroom

Weight: 100g

为何选择日本花菇?

冬菇种植法经由日籍博士森喜作改良後，質素大大提升，经仔细干燥后，以顶级的日本天白花菇为例，冬菇闻起來有一阵独特的淡香，经焖煮后，吃起来更是爽滑兼备。

Why Choosing Japanese Mushroom?

The cultivation method of mushrooms has been improved by Japanese doctor Mori Ki, and the quality has been improved. After careful drying, taking the top-quality Japanese white flower mushrooms as an example, the mushroom has a unique smell and lightly fragrance. After being stewed and cooked, they taste even better and smooth.

泡水方法：

將的香菇香精还原，鮮味才能放到最大。

浸泡時的用水溫度宜使用25–35℃的室溫水，絕不能贪快用热水，不然便杀死花菇的乌甘酸，鮮味盡失。

冬菇浸泡约四小时后，也需如洗海绵似的，用力榨干香菇內的水分。這些啡啡黃黃的水，吸收過冬菇的香氣，也帶有點點泥土氣息。

可以把花菇水留起，隔走沉淀，留待蒸肉饼或煲汤时才加进去，让菜式菇味更幽香。至於剪去不用的蒂头，其實也可以循环再用，例如可熬制鮮甜的素高汤，或者制作香菇贡丸。

How to soak Japanese Mushroom:

To maintain the quality of mushroom, use room temperature water 25-35℃ to soak for 4 hours. Remember not to use hot water as it will remove the freshness and fragrance of the mushroom.

After 4 hours, squeeze the water out, you will see the water become yellowish. Filter the mushroom water keep the water as you can add into while making soup / dishes, to make the food more delicious.

1️⃣ 原木栽培 · 菇香更醇厚

原木自然生长，菌香更浓郁，风味层次更丰富。
Naturally grown on wood logs — richer aroma with deeper flavor layers.

2️⃣ 白花爆纹明显 · 外观高级

菇面雪白爆花纹理清晰，卖相漂亮，属于高等级花菇代表。
Distinct snow-white “flower” cracking patterns — premium appearance and top-grade quality.

3️⃣ 菇身厚实饱满 · 肉质紧实

朵型圆润厚身，菇肉扎实，口感更有嚼劲。
Thick, plump caps with firm and meaty texture for a satisfying bite.

4️⃣ 耐煮耐焖 · 不易散

适合长时间焖炖，菇体仍保持完整，出品更体面。
Holds shape well during long cooking — ideal for braising and stews.

5️⃣ 鲜味足 · 汤清味醇回甘

炖煮后释放天然鲜味，汤头清甜，回甘明显。
Releases natural umami into soups — clean sweetness with a pleasant aftertaste.

6️⃣ 多用途料理 · 厨房百搭

适合煲汤、焖鸡、红烧、盆菜与佛跳墙等高端料理。
Perfect for soups, braised chicken, festive stews, poon choi, and premium dishes.

产品名称：正宗日本天白花菇

重量：100g

Name of Product: Authentic Japanese Shiitake Mushroom

Weight: 100g

为何选择日本花菇?

冬菇种植法经由日籍博士森喜作改良後，質素大大提升，经仔细干燥后，以顶级的日本天白花菇为例，冬菇闻起來有一阵独特的淡香，经焖煮后，吃起来更是爽滑兼备。

Why Choosing Japanese Mushroom?

The cultivation method of mushrooms has been improved by Japanese doctor Mori Ki, and the quality has been improved. After careful drying, taking the top-quality Japanese white flower mushrooms as an example, the mushroom has a unique smell and lightly fragrance. After being stewed and cooked, they taste even better and smooth.

泡水方法：

將的香菇香精还原，鮮味才能放到最大。

浸泡時的用水溫度宜使用25–35℃的室溫水，絕不能贪快用热水，不然便杀死花菇的乌甘酸，鮮味盡失。

冬菇浸泡约四小时后，也需如洗海绵似的，用力榨干香菇內的水分。這些啡啡黃黃的水，吸收過冬菇的香氣，也帶有點點泥土氣息。

可以把花菇水留起，隔走沉淀，留待蒸肉饼或煲汤时才加进去，让菜式菇味更幽香。至於剪去不用的蒂头，其實也可以循环再用，例如可熬制鮮甜的素高汤，或者制作香菇贡丸。

How to soak Japanese Mushroom:

To maintain the quality of mushroom, use room temperature water 25-35℃ to soak for 4 hours. Remember not to use hot water as it will remove the freshness and fragrance of the mushroom.

After 4 hours, squeeze the water out, you will see the water become yellowish. Filter the mushroom water keep the water as you can add into while making soup / dishes, to make the food more delicious.