Dehydrated black mushrooms - Ohsawa - 20g

Also known as "wood ear", it is a popular ingredient in Japanese cuisine. It is cultivated in the Kyushu region.

Its texture is firm and crunchy and its soft and earthy flavor, slightly Umami. It is often used in soups and sautéed dishes.

Soak the dried kikurage in hot water for 5 to 10 minutes before adding it to soups, sautéed dishes or even salads.