SACHUN · SUPPLY EXPERIENCE

Choosing shiitake and wood ear mushrooms for your restaurant's needs

Clarify kitchen requirements before comparing samples and placing regular orders.

Start with the dish and preparation method

Does the kitchen need whole mushrooms, sliced products or specific sizes? Does the dish require uniform appearance, or will the ingredient be chopped? Answering these questions helps buyers choose the right sample rather than simply asking for a good-quality type.

Check labels against samples

Record the product name, pack size, supplier, label information and applicable documentation requirements. Photograph and mark sample packaging to avoid mixing up similar-looking samples.

Have the kitchen test them the same way

Use the same preparation process and intended dish to assess samples. Record aroma, texture, size, uniformity and suitability against kitchen standards. Do not assume that colour or larger size means higher quality.

Choose packaging suited to consumption

Consider usage and storage space when choosing pack size. Store and use as directed on the label, and agree with the supplier on remaining shelf life at receipt.

Turn approved samples into purchasing standards

Keep the sample photos, item names, pack sizes and notes approved by the kitchen. If a batch differs significantly from agreed requirements, contact the supplier for comparison before use. SACHUN accepts samples and requirements to identify suitable options.

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