18 months
shelf life
40
in carton
description
A MUSHROOM WITH A PLEASANT TASTE AND AROMAT SMILIAR TO WHITE MUSHROOMS AND CHAMPIGNONS.
In Japanese cuisine, miso is an important component of soup because it has a strong umami flavor. Unpretentious in preparation. Shiitake should be soaked in cold water for several hours, in hot water for two hours, after which it is recommended to rinse with running water. Shiitake Namura - selected mushrooms without quarrels, with fleshy caps and an optimal size of 3-4 cm. Vacuum packaging allows you to maintain the integrity of each mushroom.
