Premium Japanese Dried Shiitake Thick Mushroom 清助冬菇 (100g)
Premium Japanese Dried Shiitake Thick Mushroom 清助冬菇 (100g)
Premium Japanese Dried Shiitake Thick Mushroom 清助冬菇 (100g)
Premium Japanese Dried Shiitake Thick Mushroom 清助冬菇 (100g)

Premium Japanese Dried Shiitake Thick Mushroom 清助冬菇 (100g)

Now$26.00 $28.34 w/GST

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Premium Japanese Dried Shitake Thick Mushroom

A Japanese Log-Grown, top-quality Fuyugi mushroom, which accounts for only 1-2% of the total production.


This shiitake mushroom has been selected as one of Shizuoka Prefecture's food selections and has a very good flavor.

Named after Seisuke Ishiwata, the first person in Japan to cultivate Shiitake mushrooms on logs in the Izu area of Shizuoka Prefecture more than 280 years ago.

Carefully grown using natural logs in lush forests

About 90% of dried shiitake mushroom produced in Japan are log cultivated. It is an eco-friendly process which produces a different mushroom in terms of taste, smell and texture.

This process allows the mushroom to slowly grow over two years in lush Japanese forests. The combination of rich forest, clean air and clear water without additives that produces the woodland gift of the log-grown, dried shiitake mushroom.

The "Japanese way" of
Simple, yet delicious Dried Shiitake

Dried shiitake mushroom keeps well, and their fragrance improves and taste better. Healthy, log-grown dried shiitake are imbued with the strength of nature, increasing the umami taste when dried.

Although it requires more time and effort to rehydrate, but their aroma and flavor components are superior to those of fresh shiitake mushrooms. When they are rehydrated well, they produce a very tasty "dashi" (soup stock), which of course has the same taste as shitake mushrooms.

Nutritious Dried Shiitake Mushrooms

Primarily composed of carbohydrates (sugars and fiber) and protein. However dried Shitake mushrooms are full of dietary fiber and vitamin D.

In terms of vitamins, shiitake mushrooms contain more than twice as much vitamin B as lettuce. Just by exposing them to sunlight for 20 to 30 minutes before cooking, vitamin D levels increase more than 1,000-fold!

Furthermore, a component of shiitake is eritadenine, which is known to reduce the body's total cholesterol value!

People who regularly eat shiitake can expect better blood flow and lower blood pressure. Shiitake are a nutritious addition to the often unbalanced diet of modern consumers.



1. Kai Lan with Shiitake Mushrooms


  • Kai Lan vegetables
  • Washed Dried Shitake Mushrooms
  • 1 tbsp oil
  • 1 tsp minced garlic
  • 1 tsp oyster sauce


  1. Soak mushroom in a bowl of warm water for around 30 mins.
  2. Remove mushroom from soaking and squeeze dry.
  3. Blanch the vegetable in the boiling water for a few minutes.
  4. Remove from heat and set aside.
  5. Heat 1 tbsp of oil in the wok and sauté the minced garlic till fragrant.
  6. Add mushroom and oyster sauce. Stir fry till mushroom and abalone are well mix with the sauce.
  7. When mushrooms turn soft, add the blanched kai lan into the wok.
  8. Stir fry briefly to mix and serve.

2. CNY Pen Cai

A dish with assorted ingredients arranged in layers.
A guide on how you can layer the pen cai with dried shiitake and many more.

1. Bottom layer
Vegetables such as napa cabbage, white radish.
2. Middle layer
Fried tofu, beancurd sheets, mushrooms, meat
3. Top layer
Abalone, sea cucumber, prawns, scallop, fish maw, roast pork
4. sauce
The sauce is then poured over the ingredients.

3. Stir fried mushroom


  • Dried shiitake mushroom
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil


  1. Soak mushroom in a bowl of warm water for around 30 mins.
  2. Remove mushroom from soaking and squeeze dry.
  3. Cut mushrooms into slices
  4. Heat wok with sesame oil
  5. Add mushroom, stir fry until golden
  6. Add soy sauce to taste, and serve.

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