How do I use this? I tried mixing it in water as a dashi substitute but it did not taste great. Any ideas?

5 comments

1. Not sure if it’s a similar concept, but shiitake powder is used primarily as an MSG replacement for increasing umami. Since this is shiitake and kombu, it might be able to be used like that.

2. I think this is for adding extra flavor to soup or a sauce. No fish, no dashi.

   I would experiment. If this is a fine powder I would add a pinch to some soy, if it is not so fine I would use a teabag/sachet and infuse it into some soy.

   You can probably use it in wet marinade or in a meatloaf or dumpling filling for a little extra something. Might also be nice in mashed potatoes, infuse it into melted butter.

3. This appears to be shiitake mushrooms and konbu that have been ground into a powder and is not meant for making dashi.

   Dashi is made by infusing water with shiitake and konbu(for a vegan dashi) and then the solids are removed. This can then be spray dried to make dashi granules.

   Since the solids won’t dissolve here, it will cloud the soup and give it a funky texture. This powder should be used more as a flavor enhancer into things like meat sauce, gyoza, hamburg steak, etc.

4. Pretty sure this is from a Chinese company trying to pass off as being japanese. I find those kind of products to be a little off.

   But even if it’s legit, you use it as a base to layer up. Check out the ingredient list.

5. The broth from shiitake mushrooms is very delicate and gentle. It does not have the flashy flavor of bonito broth. Therefore, you may not have found it tasty. I recommend making dashimaki tamago (rolled egg) with a little salt.