(To see the most detail in this image, click on it to enlarge it!)
Shiitake are native to Japan, China and Korea. They have been cultivated for over 1,000 years.Fresh and dried Shiitake mushrooms are used in a number of Japanese dishes. These had been dried when purchased, then rehydrated in water before cooking. This photograph is of the i mushrooms, still in the pot, at the end of being cooked. Many people prefer dried Shiitake to fresh because the sun-drying process draws out the umami flavor from the dried mushrooms. Umami is the taste of protein, and it’s a bona fide basic taste just like sweet, salt, sour and bitter.
The photo was taken with a Canon EOS 40D, EF17-40mm f/4L lens, 1/60 sec at f4, ISO 250.
(Scroll down, or, click on the Title of the post to leave a comment.)