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- Type of Shiitake
Type of Shiitake
DONKO
- Growing
- Slowly during a cold winter from late winter to early spring (from February to March).The harvest time is before the pileus opens.
- Taste and Flavor
- Good texture, umami and pleasant flavor.
- Shape and Texture
- Thick and wraps in well.
- Suitable Cooking
- Japanese Nabe or Chinese cooking.
- Quality
- It’s smaller than KOKO, it’s convenient in more casual occasions.The taste and flavor of DONKO and KOKO are the same. It can be used for extremely versatile cooks.
KOKO
- Growing
- Same as DONKO.
- Taste and Flavor
- Same as DONKO.
- Shape and Texture
- Thicker and larger than DONKO.
- Suitable Cooking
- Barbecue, Shiitake stake or stew.
- Quality
- It’s selected as an excellent gift of a typical product of Oita prefecture in summer or winter gift seasons in Japan.
KOSHIN
- Growing
- rom middle spring to late spring (from middle March to April). The harvest time is when the pileus opens 70%.
- Taste and Flavor
- Slightly lighter taste than the others, but almost same.
- Shape and Texture
- Thin, the shape of pileus is flat.
- Suitable Cooking
- Dishes with cutting in slices or small pieces like as an ingredient of Sushi or Chinese dumpling, pilaf..
- Quality
- It’s thin, so it’s faster to soften than the others.
Organic Certification in Japan
Since March 2014, we partly deal with Organic JAS products which have passed its examination by NPO Oita Prefecture Organic Agricultural Research Center. The products must be Shiitake which are cultivated from the designated Shiitake fungus and meet the criteria of cultivation, like production environment. The producers of the organic products are very few now, so that the products are really limited from among the products that we deal with today.
Organic Certification in Japan
Organic Certification in Europe
The Organic JAS logo is equivalent to the organic logo which is known widely in Europe called “Euro leaf”. The products certified as Organic JAS products are eligible to obtain the certification of Euro leaf.