Sarah Brown
Shiitake mushrooms are native to East Asia and are cultivated and consumed around the world. They are a staple in Japanese cooking and hold important roles in worldwide medicinal and manufacturing sectors. The earliest written record of shiitake cultivation is seen in the Records of Longquan County compiled by He Zhan in 1209 during the Song dynasty in China. The Japanese cultivated the mushroom by cutting shii trees with axes and placing the logs by trees that were already growing shiitake or contained shiitake spores. Chinese shiitake mushrooms are grown on mixed wood shavings in plastic bags, which are artificially grown in a greenhouse. On the other hand, Japanese shiitake grows naturally in a forest on a natural sweet sap oak log.
| Characteristics | Values |
|---|---|
| Scientific name | Lentinus edodes |
| Other names | sawtooth oak mushroom, black forest mushroom, black mushroom, golden oak mushroom, oakwood mushroom |
| Origin | Native to Japan and China |
| Cultivation in China | On mixed wood shavings in plastic bags in a greenhouse |
| Cultivation in Japan | On natural sweet sap oak logs in the woods |
| Ancient Japanese cultivation method | Cutting shii trees with axes and placing the logs by trees that were already growing shiitake or contained shiitake spores |
| Commercial cultivation method | On artificial substrate or hardwood logs, such as oak |
| Health benefits | Vitamins A, B2, B12, C, and D, calcium, copper, iron, selenium, zinc, manganese, and enzymes that improve digestion and lower cholesterol |
| Health risks | May cause allergic reaction called shiitake dermatitis |
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What You'll Learn
- Shiitake mushrooms are native to both China and Japan
- The earliest written record of shiitake cultivation is from China in 1209
- Japanese shiitake mushrooms are grown naturally in forests
- Chinese shiitake mushrooms are grown on mixed wood shavings in plastic bags
- Shiitake mushrooms are the second most commonly eaten mushrooms globally
Shiitake mushrooms are native to both China and Japan
Shiitake mushrooms, scientifically known as Lentinus edodes, are native to both China and Japan. They are a type of edible fungus, widely cultivated and consumed around the world. They grow in groups on the decaying wood of deciduous trees, particularly shii and other chinquapins, chestnut, oak, maple, beech, sweetgum, poplar, hornbeam, ironwood, and mulberry.
The earliest written record of shiitake cultivation is from China, compiled by He Zhan in 1209 during the Song dynasty. The description of shiitake cultivation from this literature was later adapted in a book by a Japanese horticulturist, Satō Chūryō, in 1796, marking the beginning of shiitake cultivation in Japan. The Japanese traditionally cultivated the mushrooms by cutting shii trees with axes and placing the logs near trees that were already growing shiitake or contained shiitake spores. This method was eventually replaced by large-scale production on farms, and many Japanese shiitake farmers still use this method today.
In China, shiitake mushrooms are often grown on mixed wood shavings in plastic bags, which are artificially grown in greenhouses. This method results in cheaper and larger quantities of mushrooms, but they are considered inferior in taste and quality. Japanese shiitake, on the other hand, are known for their superior taste and texture, achieved through a traditional approach of growing them on natural sweet sap oak logs in the woods, completely exposed to nature.
Shiitake mushrooms are a staple in Japanese cooking and are also used in traditional medicine and manufacturing. They contain a unique combination of nutrients, including vitamins A, B2, B12, C, and D, as well as trace elements such as calcium, copper, iron, selenium, zinc, and manganese. However, consuming raw or undercooked shiitake mushrooms is generally discouraged due to the risk of an allergic reaction called shiitake dermatitis.
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The earliest written record of shiitake cultivation is from China in 1209
The shiitake mushroom, also known as the "sawtooth oak mushroom", "black forest mushroom", or "oakwood mushroom", is a macrofungus native to East Asia. It is widely cultivated and consumed around the world, contributing about 25% of the total yearly mushroom production. The earliest written record of shiitake cultivation is from China and can be traced back to the year 1209.
This record is found in the "Records of Longquan County" (龍泉縣志), compiled by He Zhan (何澹) during the Song dynasty in China. The text includes a 185-word description of shiitake cultivation, which was later referenced and adapted by a Japanese horticulturist, Satō Chūryō (佐藤中陵), in 1796. This was the first book on shiitake cultivation in Japan.
The Japanese method of cultivating shiitake involved cutting down shii trees, which are related to oak, and placing the logs near trees already growing shiitake or containing shiitake spores. This traditional technique allowed for the natural inoculation of the logs with shiitake spores, enabling their growth for harvest.
Over time, the cultivation methods for shiitake mushrooms evolved. In 1982, a report on the Japanese variety of shiitake mushrooms revealed opportunities for commercial cultivation in the United States. Today, shiitake mushrooms are cultivated worldwide, often on artificial substrates, sawdust, or hardwood logs, with oak being a preferred variety.
Shiitake mushrooms have a long history in both China and Japan, with the earliest written record of cultivation originating in China and subsequent adaptations and traditional methods of cultivation in Japan.
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Japanese shiitake mushrooms are grown naturally in forests
Shiitake mushrooms are native to East Asia and are cultivated and consumed around the world. They are also known as "sawtooth oak mushroom", "black forest mushroom", "black mushroom", "golden oak mushroom", or "oakwood mushroom". The earliest written record of shiitake cultivation is seen in the Records of Longquan County compiled during the Song dynasty in China. However, the techniques used in Japan to cultivate it have remained unchanged for centuries. In fact, the Japanese have been cultivating shiitake mushrooms for thousands of years.
The traditional method of cultivating shiitake mushrooms in Japan involves cutting down shii trees with axes and placing the logs near trees that were already growing shiitake or contained shiitake spores. Over time, the wind would naturally disperse the spores, allowing new mushrooms to grow. Today, Japanese growers use a 1,000-year-old approach to cultivate sustainable Sweet Sap Oak (sawtooth oak) logs, which are recognized for producing the best-tasting and textured mushrooms.
In addition to the traditional method, other techniques have been developed in Japan to increase the number of annual harvests and improve efficiency. One such method is the sawdust technique, where nutrients are mixed with sawdust, allowing the mycelium to access the nutrients more efficiently. The mixture is then placed into bags or containers, making indoor storage more convenient and the growing conditions easier to control. This technique results in shorter mushroom growing cycles, with mushrooms ready for harvest in about six months.
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Chinese shiitake mushrooms are grown on mixed wood shavings in plastic bags
Shiitake mushrooms, also known as sawtooth oak mushrooms or black mushrooms, are native to East Asia and cultivated and consumed around the world. The earliest written record of shiitake cultivation is from China in 1209 during the Song dynasty. The Japanese also have a long history of cultivating shiitake mushrooms, with methods dating back to at least the 18th century.
In China, shiitake mushrooms are often grown on mixed wood shavings in plastic bags in greenhouses. This method allows for large-scale, inexpensive cultivation, but the mushrooms produced through this method are considered inferior in taste and quality. The plastic bags used for this process are specifically designed for mushroom cultivation, made from a type of plastic that does not melt at high temperatures. The bags are filled with a mixture of hardwood sawdust, wheat bran, and gypsum, with a recommended ratio of 79% sawdust, 20% wheat bran, and 1% gypsum by dry weight.
By contrast, Japanese shiitake mushrooms are typically grown on natural sweet sap oak logs in the forest. Japanese growers use a traditional method that involves drilling holes in the wood and planting the hyphae of the shiitake inside. The wood is then placed in a humid spot in the forest and watered regularly. During cold weather, the logs are covered to ensure the steady growth of the mushrooms.
Shiitake mushrooms are widely cultivated and consumed in both China and Japan. In China, dried shiitake mushrooms are commonly used in celebratory feasts during the Chinese New Year, particularly in Cantonese cuisine. Japanese shiitake mushrooms are also considered superior in terms of taste and texture, due to their traditional cultivation methods.
Overall, while both China and Japan have a significant role in the cultivation and consumption of shiitake mushrooms, the specific methods and cultural significance of these mushrooms differ between the two countries.
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Shiitake mushrooms are the second most commonly eaten mushrooms globally
Shiitake mushrooms, native to Japan and China, are the second most commonly eaten mushrooms globally. They are also known as sawtooth oak, black forest, black, golden oak, or oakwood mushrooms. They grow in groups on the decaying wood of deciduous trees, especially shii and other chinquapins, chestnut, oak, maple, beech, sweetgum, poplar, hornbeam, ironwood, and mulberry trees. The earliest record of shiitake cultivation is from China, dating back to 1209 during the Song dynasty. This knowledge was later adopted by the Japanese, who developed their own cultivation methods.
Japanese shiitake mushrooms are cultivated in natural forests, primarily on sweet sap oak logs. This traditional method involves exposing the mushrooms to nature without any protection. Japanese farmers have also used a 1,000-year-old technique, cultivating the mushrooms on sawdust mixed with nutrients, which is then placed in bags or containers for indoor storage. This approach enhances the efficiency of mushroom growth and allows for year-round harvests.
In China, shiitake mushrooms are often grown on mixed wood shavings in plastic bags within greenhouses. This method results in larger quantities of mushrooms at a lower cost but may compromise taste and quality.
Shiitake mushrooms are now cultivated and consumed worldwide, contributing about 25% of the annual mushroom production. They are known for their unique combination of nutrients, including vitamins A, B2, B12, C, and D, as well as essential trace elements such as calcium, copper, iron, selenium, zinc, and manganese. They are commonly used in Japanese and East Asian recipes and hold significant roles in global medicinal and manufacturing industries.
When purchasing shiitake mushrooms, look for those that are firm, fresh, and have a smooth, dry, yet plump appearance. They should be stored in their original packaging or a porous paper bag to prolong their shelf life, which can be up to a week in the refrigerator. While shiitake mushrooms are generally safe for consumption, they should be cooked before eating to avoid potential allergic reactions or stomach discomfort.
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Frequently asked questions
Shiitake mushrooms are native to both Japan and China.
In Japan, shiitake mushrooms are grown on natural sweet sap oak logs in the woods. Growers use a 1,000-year-old Japanese approach to cultivate sustainable sweet sap oak (sawtooth oak) tree logs.
In China, shiitake mushrooms are grown on mixed wood shavings in plastic bags, which are artificially grown in a greenhouse.
The earliest written record of shiitake cultivation is seen in the Records of Longquan County compiled by He Zhan in 1209 during the Song dynasty in China. The Japanese later cultivated the mushroom by cutting shii trees with axes and placing the logs by trees that were already growing shiitake or contained shiitake spores.
Japanese shiitake mushrooms are known for producing the best-tasting and textured mushrooms compared to Chinese shiitake mushrooms, which have inferior taste and quality.
