Mt. Fuji Wood Mushroom Ajillo with Whitebait

The gift of Mt. Fuji, fragrant Ajillo [Shirasu]
We use 100% domestically produced mushroom beds made from carefully selected domestic chips that have not been sprayed with pesticides for over 8 years, and by working carefully, we are able to grow high-quality wood ear mushrooms at the foot of Mt. Fuji that are large, thick, and have a delicious texture that is not found in imported products.
It has outstanding nutritional value, with eight times the dietary fiber of cabbage and six times the vitamin D of sardines, making it one of the highest levels of all foods.
In order to make the most of the rich nutritional value of Mt. Fuji wood ear mushrooms, they are finely chopped and processed to make them easier to digest and absorb, then prepared into a garlic-flavored oil-boiled dish called "Ahijo," and furthermore, a collaboration that includes plenty of "Shirasu (whitebait) from Shizuoka Prefecture."
The crunchy texture of the wood ear mushrooms, the delicious flavor of the whitebait, and the aroma of the sea will whet your appetite. The seasoning is a well-balanced blend of carefully selected mild olive oil, garlic, and salt, making the most of the quality of the ingredients.
The texture of the wood ear mushrooms and the flavor of olive oil are an exquisite match, and they can be used as a topping for a variety of dishes, such as pouring it over cold tofu, meat, fish, salad, pizza, tomatoes, or mixed into pasta.