Canned Nameko

Nameko are often dried and sold as preserved food in packages. These must be rehydrated by soaking in water before using. Many people prefer dried Nameko to fresh, considering that the sun-drying process draws out the umami flavour from the dried mushrooms by breaking down proteins into amino acids and transforms ergosterol to vitamin D. The stems of dry mushroom are rarely used in Japanese and other cuisines, primarily because the stems are harder and take longer to cook than the soft fleshy caps.

We supply different dried products, such as:

Nankemo;

dried Lily;

Dried day Lily;

Kanpyo;

Black Agaric;

Bamboo products;

Bean curd Stick/sheets;

Dried Matrimony Vine, etc..