Store at room temperature, away from heat and moisture. "Shiitake"and "Umami"are Japanese word. But, today, most of the shiitake is made in China, or cultivated by artificial substrate. Almost Japanese Dried Shiitake is Natural log outdoor cultivation. You might not have eaten yet nature made Shiitake. Over 95% of the Shiitake available in supermarkets is artificial substrate indoor cultivation. Nature made Shiitake contains rich "Guanosine monophosphate (GMP). GMP makes glutamate taste more intensely Umami. [Rehydrate] To be most delicious, please sink cold water until 24 hours in fridge. To reduce time, one hour later from the rehydrate beginning, chops Shiitake as your need. 1) Wash Please wash with water lightly and scour dust of Shiitake. 2) Sink under water Please pour water into a container so that Shiitake may be flooded enough. 3) Into fridge To make more Umami, less than 10 ℃, 5-24 hour need. 4) Touch the stem Because a joint stem is the hardest part, please touch and check how rehydrate it. 5) Cook Heat for ten minutes or more, it increases Umami, become tastier.