Korean Jangheung Mushroom Dried Shiitake Mushroom Slices, Grade A 200g
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상품특징
"Pyogo“ is the Korean word. However, today, most of the shiitake is made in China or cultivated using an artificial substrate such as sawdust.Korean Janghung Pyogo mushroom is substantially produced through organic cultivation.Since the pests of Pyogo appear after drying, there is no need to use chemicals during cultivation.We deliver this product to Korean Consumer Cooperative.
상품설명
"Pyogo“ is the Korean word. However, today, most of the shiitake is made in China or cultivated using an artificial substrate such as sawdust. Our Janghung Dried Pyogo are naturally cultivated outdoors using whole logs. You might not have yet tried natural made Pyogo mushroom. Nature made Pyogo contains large amounts of Guanylate which gives glutamate a much more intense Pyogo taste. Tips for Rehydration For the most delicious Pyogo mushroom, please soak in cold water for 24 hours in the fridge. To reduce soaking time, take out the Pyogo one hour after you started soaking the mushrooms, chop into small pieces and soak for another hour and then use as needed. Directions 1) Lightly wash with water and scour dust from the Pyogo. 2) Place the Pyogo in a container with enough water to completely cover the mushrooms after they sink. 3) Put into a less than 10°C/50°F fridge for 5-24 hours to improve the Pyogo. 4) To check for readiness, touch the stem. The joint stem is the hardest part of the Pyogo. When the stem feels some when squeezed, the Pyogo is ready to be used. 5) Cook for ten minutes or more, it increases Pyogo, becomes even tastier. Store at room temperature, away from heat and moisture.
"Pyogo“ is the Korean word. However, today, most of the shiitake is made in China or cultivated using an artificial substrate such as sawdust.Korean Janghung Pyogo mushroom is substantially produced through organic cultivation.Since the pests of Pyogo appear after drying, there is no need to use chemicals during cultivation.We deliver this product to Korean Consumer Cooperative.
상품설명
"Pyogo“ is the Korean word. However, today, most of the shiitake is made in China or cultivated using an artificial substrate such as sawdust. Our Janghung Dried Pyogo are naturally cultivated outdoors using whole logs. You might not have yet tried natural made Pyogo mushroom. Nature made Pyogo contains large amounts of Guanylate which gives glutamate a much more intense Pyogo taste. Tips for Rehydration For the most delicious Pyogo mushroom, please soak in cold water for 24 hours in the fridge. To reduce soaking time, take out the Pyogo one hour after you started soaking the mushrooms, chop into small pieces and soak for another hour and then use as needed. Directions 1) Lightly wash with water and scour dust from the Pyogo. 2) Place the Pyogo in a container with enough water to completely cover the mushrooms after they sink. 3) Put into a less than 10°C/50°F fridge for 5-24 hours to improve the Pyogo. 4) To check for readiness, touch the stem. The joint stem is the hardest part of the Pyogo. When the stem feels some when squeezed, the Pyogo is ready to be used. 5) Cook for ten minutes or more, it increases Pyogo, becomes even tastier. Store at room temperature, away from heat and moisture.
2020-12-22 23:04:52
