Umami booster! Shiitake stock ice cubes

The aroma of shiitake is reduced, and the umami is richer.

These are the best umami-enhancing shiitake ice cubes for a secret flavor. Use a little bit in various dishes. Guanylate thickens the other ingredients' natural umami without adding shiitake mushroom flavor.

Finished to twice the concentration of "Delicious shiitake stock using shiitake stems"


  • 2 Dried Japanese forest-grown shiitake mushrooms
  • 500 ml Water


Soak the dried shiitake in water and rehydrate in the refrigerator for 5-24 hours. (Alternatively, take them out after 1 hour and slice with a knife to return and soak another 30 minutes.)
Put the soaking water and shiitake mushrooms in a saucepan over high heat, turn off the heat just before boiling and leave to stand for 10 minutes. (Keep at 50-75°C as soon as possible).
Bring to the boil again over high heat for 10 minutes and then allow to cool. The strong aroma will dissipate and the white foam (umami) will dissolve. Add more water if necessary.
Use the shiitake mushrooms in your cooking, which have rehydrated to plumpness. It is convenient to freeze them in a ziplock.
Freeze shiitake stock in a small ice tray. Use it as a little secret ingredient in the whole pot. If you can taste the shiitake mushrooms, you have used too much!


The strong aroma of shiitake mushrooms is reduced, while the umami component Guanylate is increased to the maximum extent possible. Shiitake mushrooms have enzymes that increase and decrease Guanylate, and the enzymes that decrease Guanylate are active at temperatures between 10-40°C (50-104°F). The enzymes that increase guanylic acid are active at temperatures between 50-75°C (122-167°F).

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