They have an intense smoky flavor and meaty texture, enhancing the flavor of soups, stir-fries, and slow-cooked dishes. Compared to fresh shiitake, dried ones are known for their concentrated and pronounced flavor. The drying process concentrates its nutritional profile. It is much higher in vitamin D, folic acid, biotin, lactin, and guanylic acid (umami) than fresh.

The Japanese use soaking liquid and reconstituted mushrooms. The liquid can be used as vegan dashi or broth.