Everything about The Shiitake totally explained
The
shiitake (
Lentinula edodes) is an
edible mushroom native to
East Asia, which is cultivated and consumed in many Asian countries, as well as being dried and exported to many countries around the world. It is a feature of many Asian cuisines including
Chinese,
Japanese,
Korean and
Thai.
Taxonomy and naming
It is generally known in the English-speaking world by its
Japanese name,
shiitake (kanji: ; literally "
shii mushroom", from the Japanese name of the tree that provides the dead logs on which it's typically cultivated).
In
Chinese, it's called
xiānggū (literally "fragrant mushroom"). Two Chinese variant names for high grades of
shiitake are
dōnggū ("winter mushroom") and
huāgū (花菇, "flower mushroom", which has a flower-like cracking pattern on the mushroom's upper surface); both are produced at colder temperatures. Other names by which the mushroom is known in English include
Chinese black mushroom and
black forest mushroom. In
Korean it's called
pyogo (hangul: ; hanja: ), in
Thai they're called
hed hom (เห็ดหอม, "fragrant mushroom"), and in
Vietnamese they're called
nấm hương ("fragrant mushroom").
The species was formerly known as
Lentinus edodes and
Agaricus edodes. The latter name was first applied by the English botanist
Miles Joseph Berkeley in 1878.
Cultivation history
Shiitake are native to China but have been
grown in both Japan and China since prehistoric times. They have been cultivated for over 1000 years; the first written record of shiitake cultivation can be traced to
Wu Sang Kwuang, born during the
Song Dynasty (960-1127 A.D.). However, some documents record the uncultivated mushroom being eaten as early as 199 A.D.
During the
Ming Dynasty (1368-1644 A.D.), physician Wu Juei wrote that the mushroom could be used not only as a food but was taken as a remedy for upper respiratory diseases, poor blood circulation, liver trouble, exhaustion and weakness, and to boost
qi, or life energy. It was also believed to prevent premature aging.
Before 1982 the Japanese variety of these mushooms could only be grown in traditional locations using ancient methods. In the late '70s, Gary F. Leatham published a doctoral thesis based on his research on the budding and growth of the Japan Islands variety; the work helped make commercial cultivation possible world-wide, and Dr. Leatham is now known in the industry as the "Father of Shiitake farming in the USA."
Culinary use
Fresh and dried shiitake have many uses in the
cuisines of East Asia. In Chinese cuisine, they're often sauteed in vegetarian dishes such as
Buddha's delight. In Japan, they're served in
miso soup, used as the basis for a kind of
vegetarian dashi, and also as an ingredient in many steamed and simmered dishes. In
Korean cuisine, they're commonly used in dishes such as
bulgogi (marinated grilled beef),
jjigae (stews),
namul (sauteed vegetable dishes). In Thailand, they may be served either fried or steamed.
Shiitake are often dried and sold as preserved food in packages. These must be rehydrated by soaking in water before using. Many people prefer dried shiitake to fresh, considering that the sun-drying process draws out the superior
umami flavour from the dried mushrooms by breaking down proteins into
amino acids and transforms
ergosterol to
vitamin D. The stems of shiitake are rarely used in Japanese and other
cuisines, primarily because the stems are harder and take longer to cook than the soft fleshy caps. The highest grade of shiitake are called
donko in Japanese.
Today, Shiitake mushrooms have become popular in many other countries as well. Russia produces and also consumes large amounts of them, mostly sold pickled; and the shiitake is slowly making its way into western cuisine as well. There is a global industry in shiitake production, with local farms in most western countries in addition to large scale importation from China, Japan, Korea and elsewhere.
Because they can now be grown world wide, their availability is widespread and their price has decreased.
Medicinal use
Shiitake mushrooms have been researched for their medicinal benefits, most notably their anti-tumor properties in laboratory mice. These studies have also identified the
polysaccharide lentinan, a (1-3) β-D-glucan, as the active compound responsible for the anti-tumor effects.
Extracts from shiitake mushrooms have also been researched for many other immunological benefits, ranging from anti-viral properties to possible treatments for severe allergies, as well as arthritis.
Lenthionine, a key flavour compound of shiitake, also inhibits
platelet aggregation, so it's a promising treatment for
thrombosis.
Shiitake are also one of a few known natural sources of
vegan and
kosher vitamin D (
vitamin D2).
Further Information
Get more info on 'Shiitake'.
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