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乾しいたけ（県内全域）
DRIED SHIITAKE MUSHROOMS / All-Oita
乾しいたけ （県内全域）
「乾しいたけ」は、生しいたけを乾燥させた保存食。水で戻すことでふっくらとやわらかくなり、独特の香りと濃厚なうまみが引き出されます。だしにも使えるため、日本料理に欠かせない存在です。なかでも大分県産は、日本一の品質と生産量を誇るブランド。約400年前から栽培が続けられており、今も県内では昔ながらの「原木栽培」が主流です。クヌギの原木に植え付けた種菌からじっくり育てることで、大きく肉厚で香り豊かなしいたけが育ちます。
「乾しいたけ」は、大分の家庭ではおなじみの食材。煮物や炊き込みご飯など、椎茸のだしが郷土料理の深みを支えています。水で戻した乾しいたけを丸ごと焼き、しょうゆをたらして味わうシンプルな食べ方も人気。大分の人々にとって、乾しいたけは単なる食材ではなく、日々の食卓を彩る存在。か噛むほどにあふれるうま味は、大分の食文化の奥深さを感じさせます。
DRIED SHIITAKE MUSHROOMS / All-Oita
‘DRIED SHIITAKE MUSHROOMS’ are a preserved food made by drying fresh Shiitake mushrooms. They become tender and fluffy when rehydrated in water, bringing out their distinctive aroma and rich umami flavour. They also play a key role in Japanese cooking due to their use in dashi (soup stock). In particular, Oita-grown Shiitake branded products are well-known for their quality, and are best-seller, boasting the highest production rate in Japan. Shiitake mushrooms have been cultivated here for about 400 years, and even today, they are primarily cultivated through traditional ‘log cultivation’ methods. They are grown slowly from seeds planted in sawtooth oak logs, resulting in large, meaty and fragrant Shiitake mushrooms.
Dried Shiitake mushrooms are a common ingredient in Oita households. They play a strong supporting role in increasing the depth of local cuisine, through their use in dashi added to seasoned rice and stewed dishes. It is also popular to rehydrate and grill whole dried Shiitake Mushrooms, dipping them in soy sauce as a simple treat. For Oita locals, dried Shiitake Mushrooms are not merely a cooking ingredient but a beautiful addition to the daily dining table. The more you chew them, the more umami they give out, emulating the depth of Oita’s culinary culture.
