Glad to hear you liked this. It's a staple in our household. Good call on drying the konbu. I hadn't even thought of this, but we tend to get big packs of konbu that go dry over time, but I guess it has a higher moisture content when it's first opened. Glad you were able to find a solution!

Insanely good condiment, Marc! Proportions are so spot-on. I had trouble finding a sufficiently dry kombu here to break up properly in the food processor, so I put some of my nice local brand in the air-fryer for about 3 minutes at 140C, which did the trick. Machines vary so check it frequently so it doesn't brown (like my first attempt). Much obliged again. I think I'll be using this every day until kingdom come =)

Hi Jane, I'm happy to hear you've been enjoying this! As for a powdered seasoning, it kinda depends on how you want to use it, but you may want to powderize each ingredient separately and then blend them a spoonful at a time until you have a mix you're happy with (make sure to weigh the amount of each thing you add so you can make it again and scale it up). Here's a nutritional yeast and shiitake based seasoning for another point of reference: https://norecipes.com/vegan-parmesan-cheese/

May l seek your expertise in making shiitake & konbu powder seasonings? What should be the ratio for shiitake and konbu, sugar, Himalayan salt and nutritional yeast flakes if l want to have all these ingredients added in?

Hi Brian, have you tried looking online? If you're in a country with Amazon, they carry it. As for using dashi powder, it would work, but most dashi powder is loaded with MSG so if you're going to use that you may as well just buy MSG and use that instead. As for adding chili flakes, you can certainly add other seasonings like chili, garlic powder, spices etc, but I use this in place of regular salt, so I wanted the most neutral tasting mixture so it has the most versatility.

Hi Rosalie, The stems are much tougher than the caps and won't turn into a powder as easily. They also sometimes still have growing medium (a.k.a. wood) attached to the base which you don't want in your salt.

Hi Marc,
Thanks for the great blog topic. Can you tell me why you would remove the stems from the shiitake, please?
Rosalie

You're welcome Phyllis, I'm so glad you enjoyed it! Great idea using it to season chicken soup!

Thanks! I'm happy to hear you enjoyed the video too!