Asian people don't dehydrate food for conservation purposes only, most of the case, they do so to enhance the natural umami flavor and to alter the texture of the food for specific dishes. Try out satsuobushi, kombu seaweed, wakame seaweed, sushi nori, shiitake mushroom and many more!
Non avevo mai provato questi funghi, e devo dire a dir poco eccezzionali, saporiti, carnosi, insomma un tocco immancabile per tutti i nostri piatti orientali….
