Species introduction
Shiitake—also called winter mushroom, dong-gu or “flower” mushroom—offers dark, fragrant caps that deliver a deep natural MSG-like savour. Fresh caps are easily air-dried into light, compact slices that rehydrate to their original meaty texture, making shiitake one of the world’s most traded fungi.
Selling points
4C smart cultivation: proprietary control of temperature, humidity, light and CO₂ ensures uniform cap diameter and cracking pattern 52 weeks a year, eliminating seasonal gaps.
40-day chilled shelf life: Japanese vacuum sealers plus one-way breathable BOPP film and ozone sanitation slash shrink on long domestic or ocean routes.
Global G.A.P., HACCP & ISO 22000 certificates — documentation ready for retailer audits and rapid customs clearance.
Industrial scale: three campuses contribute to the group’s 150 t/day fresh-mushroom output, guaranteeing contract volumes and stable FOB/CIF pricing.
Flexible formats: fresh 200 g retail trays, 1 kg/2 kg food-service pouches, graded whole-cap IQF, 50 g air-dried pouches or 80-mesh powder; private-label artwork, HD images and POS videos supplied free.
Nutritional value
Shiitake delivers high-quality protein, β-glucan polysaccharides, B-vitamins and all essential amino acids while staying low in fat and calories. This positions it perfectly for clean-label, plant-based and immune-support product lines.
Usage ideas for your clients
Ready-meal protein booster: soak dried slices 20 min, then stir-fry with chicken, soy and oyster sauce for a glossy “Shiitake Chicken” entrée—recipe sheet available.
Soup & stock packs: dried caps impart rich umami to noodles, miso and bone broths; spent caps remain tender.
Snack & condiment processing: vacuum-fried shiitake crisps and shiitake powder seasonings meet keto and vegan demand.
