Sugimoto 2024: Dried Shiitake Mushroom!

In the lush forests of Kyushu, Japan, a culinary treasure thrives under the natural canopy of Japanese Sweet Sap Oak. Sugimoto Shiitake, led by Tony Sugimoto, Owner and CMO, brings the tradition of 100% premium forest-grown Shiitake mushrooms to the world. Cultivated in the fertile regions of Oita, Miyazaki, and Kumamoto, these Shiitake mushrooms are renowned for their superior flavor, texture, and unparalleled Umami—a reputation endorsed by none other than renowned Iron Chef judge Yukio Hattori. With a deep respect for Japanese heritage and a commitment to sustainability, Tony Sugimoto and his team deliver a product that not only delights the palate but also honors centuries-old cultivation practices. In this Delivery Rank’s interview, Tony shares the story of Sugimoto Shiitake, the secrets behind their premium mushrooms, and how they continue to elevate culinary experiences worldwide.

Log-grown, pesticide-free shiitake mushrooms are a key feature of Sugimoto Shiitake. Can you explain the significance of this method and how it contributes to the quality and taste of your mushrooms?

Shiitake mushrooms may seem like a simple ingredient, but their cultivation in Japan reflects more than a thousand years of tradition and a sustainable approach to forestry known as satoyama. In these carefully managed woodlands, human communities and nature maintain a mutually beneficial balance. Farmers periodically thin mixed forests—primarily those with Japanese sawtooth oak (kunugi) trees—to keep ecosystems healthy, improve water retention, prevent disasters, and support local livelihoods. This centuries-old practice isn’t just about growing mushrooms; it’s about sustaining an entire environment that enhances both flavor and quality.

Our shiitake thrive on Japanese sawtooth oak (kunugi) logs in open-air forests, where natural breezes encourage evaporation and concentrate flavor, resulting in a firm texture and outstanding taste. Compared to shiitake grown via standard indoor/sawdust cultivation, ours contain roughly twice the glutamic acid and six times the guanylic acid—two key umami compounds that enrich and deepen any dish’s flavor.

Initially, we considered shiitake mushrooms a staple of the Japanese kitchen. However, once we ventured into the international market, we discovered their exceptional value through recognition from the Specialty Food Association (SFA). At the 2020 Winter Fancy Food Show, we were among just 21 companies selected for special media coverage, introduced as follows:

"Shiitake Mushrooms are naturally cultivated outdoors on special sweet sap oak logs. Grown by local farmers on Kyushu, a Southern island of Japan."

While it may be possible to cultivate shiitake mushrooms elsewhere, preserving the satoyama forests and the communities that nurture them is a one-of-a-kind heritage that cannot be replicated.

You emphasize enhancing the flavor of dishes with shiitake mushrooms. What makes your product particularly effective in elevating culinary experiences, and what feedback have you received from chefs and home cooks?

The unique ability of shiitake mushrooms to enhance the flavor of dishes emerges from centuries of culinary tradition, now supported by modern science. For more than 800 years, Zen temple cuisine in Japan has used shiitake to create deeply satisfying meals without relying on animal-based ingredients. Today, we understand why: dried shiitake are rich in Guanylate, a natural umami compound that doesn’t just add a generic savory note but instead amplifies and harmonizes the distinctive flavors of every ingredient—whether it’s meat, fish, or vegetables.

Unlike MSG, which provides a singular, uniform umami, shiitake’s Guanylate interacts with existing flavors to bring out greater depth and complexity. As a result, shiitake mushrooms elevate vegetarian dishes and perfectly complement the richness of meat and fish preparations alike.

This culinary potential has garnered significant acclaim. Hattori Nutrition College, Japan’s most prestigious culinary institution, endorses our shiitake, and Michelin-starred chefs incorporate them into signature creations. At the same time, home cooks have shown remarkable enthusiasm: on Amazon Japan, our shiitake powder has led the dried shiitake category for over 18 months, with many customers buying multiple packs to share with friends. This passionate feedback confirms that once people discover shiitake’s umami-enriching magic, they eagerly invite others to experience it as well.

https://sugimoto.co/en/blog/2023/05/Academic-paper-on-umami-synergy/

Shiitake mushrooms are known for their health benefits. How do you educate your customers about the nutritional and medicinal value of your products?

We have meticulously reviewed 53 research papers on the health benefits of shiitake mushrooms, classifying the findings into five key areas:

Immune System Support

Potential Cancer Prevention

Cholesterol Reduction

Antioxidant Effects

A Rich Source of Natural Vitamin D

These insights are detailed on our English blog:

https://sugimoto.co/en/blog/2023/04/Five-Major-Benefits-of-Dried-Shiitake-Powder/

However, our primary focus goes beyond simply sharing research. We strive to inspire more home cooking through social media, emphasizing the importance of natural ingredients. In a world increasingly dominated by ultra-processed foods, we believe that rekindling the joy of umami-rich, home-cooked meals can lead to healthier, more fulfilling lifestyles for everyone.

With the introduction of new products like the “New! Shiitake mushrooms enhance the flavor of your dishes,” how do you approach innovation while staying true to your brand's heritage?

Innovation at Sugimoto Shiitake doesn’t mean abandoning tradition—it means building upon it. For centuries, we’ve nurtured a cultivation process grounded in log-grown shiitake, sustainable forest management, and meticulous craftsmanship. As we introduce new products that highlight shiitake’s natural ability to enhance flavor, we remain guided by the same principles that have defined our heritage.

Our approach begins in the forest, where Japanese sawtooth oak (kunugi) logs and centuries-old thinning practices yield mushrooms rich in umami. We protect this legacy through rigorous quality control: each mushroom is hand-brushed to remove impurities, then gently far-infrared-dried to less than 9% moisture to preserve its deep, complex flavor. UV exposure naturally boosts vitamin D levels, and natural cultivation ensures that every serving of our shiitake delivers six times more Guanylate than standard sawdust-grown varieties.

These innovations—kosher certification for broader inclusivity, packaging formats that appeal to contemporary chefs and home cooks, and partnerships with culinary institutions—are all expressions of the same mission: to maintain the cultural integrity and environmental stewardship at our core, while making it easier than ever for people to discover and enjoy the full potential of shiitake. Our new products are simply the next chapter in a story that began in the heart of Japan’s forests and continues, sustainably and authentically, onto tables around the world.

As an advocate for the flavor-enhancing qualities of shiitake mushrooms, what partnerships or initiatives have you developed with chefs, restaurants, or culinary schools to inspire their use?

We collaborate with chefs and host events worldwide, sharing these experiences with our audience via Instagram and other platforms. Our goal is to inspire people globally to experiment with shiitake and shiitake powder. Below are some recent highlights:

Third Kingdom (NYC)

"SUGIMOTO X THIRD KINGDOM. A magical evening unfolded at Third Kingdom, New York's acclaimed mushroom-focused restaurant, where forest-grown White Flower Hana Donko Shiitake took center stage. Crafted by Executive Chef Juan Pajarito and paired with exquisite wines, the dinner beautifully captured the essence of the forest. Guests sampled both versions—one with Shiitake powder and one without—to fully appreciate the magic of Shiitake powder."

https://www.instagram.com/p/DAPjLeNSHsV/?igsh=MXd0a2Exc2lqcXdnbQ==

We also collaborated with them in Business Insider's So Expensive series.

https://youtu.be/XuJ5HsV8mlQ

Sen Restaurant (NYC)

"Umami Celebration at NY Sen. On September 11th, @sensagharbor hosted a special event in collaboration with Sugimoto Shiitake, showcasing the incredible versatility of shiitake mushrooms and powder. From UMAMI Ramen with shiitake-infused noodles to shiitake cocktails like the Mushroom Margarita and Miyazaki Mai Tai, every dish and drink celebrated the depth of umami.

https://www.instagram.com/p/C_4hUUWSuUe/?igsh=eXh2NTRhcTl0ZjBo

Chef Taichi Megurikami (Paris)

"Takachiho’s exquisite organic shiitake meets Parisian culinary artistry—Chef Taichi Megurikami transforms umami into unforgettable sophistication."

https://www.instagram.com/p/DCgzJ4woz5F/?img_index=5&igsh=NGp5bGhna2swNGt4

Chef Sébastien Martin (Japan)

"Shiitake powder revolutionizes French cuisine! Chef Sébastien Martin of the French Embassy showcases its potential in umami-rich sauces and a Miyazaki beef pot-au-feu."

https://www.instagram.com/p/C5j-PcoykuK/?igsh=NjAyaHYzdGp4dnRo

Chef Shaheen (Dubai)

"Renowned Dubai chef Shaheen shared a video on his Instagram capturing the magic of Japanese dried Shiitake through an exclusive cooking event at the Consul General's residence!"

https://www.instagram.com/reel/Cp_k_bADsiR/?igsh=cTR6eTJ4bHFpZHky

IHM Pusa (India)

"Our Shiitake elevates every cuisine! At the Japan Food & Agriculture Symposium in New Delhi, IHM Pusa students wowed the audience with a fusion of Indian and Japanese flavors, featuring Soya Keema with Shiitake mushrooms."

https://www.instagram.com/reel/CnSyhmcDgDw/?igsh=eDZqeXNoNm10czJx

Taste Education at local primary school (Japan)

"Inspiring young minds at Takachiho Elementary! Through 'Taste Education,' we explored the magic of umami with Shiitake powder, enhancing flavors naturally and showing how good taste unites us globally."

https://www.instagram.com/p/CzaXnunyYwK/?img_index=7&igsh=MWVpYjZqNHVuOHg5OA==

To read more about Sugimoto, please visit https://sugimoto.co/en/