The "Shiitake powder makes vanilla ice cream taste better" was featured on NHK's "Gatten" TV program. As a result of repeated experiments at our company, the two ice creams that definitely taste better are Haagen-Dazs and Morinaga MOW. In addition to ice cream, we have confirmed the umami-enhancing power of Shiitake powder in all kinds of food, and there is a fact that has come to light in the process. We found that adding Shiitake powder to foods that contain chemical seasonings will not make them taste better. The chemical seasoning already contains a small amount of guanylic acid, the Umami component of Shiitake, so it doesn't improve Umami with Shiitake powder. Häagen-Dazs and Morinaga MOW focus on the Umami of natural ingredients, so adding Shiitake powder to make it more delicious. I hope you will all try adding Shiitake powder to different kinds of products and find a conscientious manufacturer. Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods. Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor. Tips and tricks: Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods.