Emily Johnson
Shiitake mushrooms, native to East Asia, have been cultivated for thousands of years in Japan, where they were found growing on downed shii trees. They are now the second most produced mushroom worldwide. The traditional method of growing shiitake involves placing cut logs in areas where shiitake grow, allowing the mushrooms to colonise the logs. This method has been developed over time, with new techniques such as shocking or forcing to induce fruiting. Today, shiitake mushrooms can be grown at home using logs or dense wood-based substrates such as sawdust blocks. The process can be broken down into several phases: preparing the substrate, inoculating the substrate, incubation, fruiting, and harvesting.
| Characteristics | Values |
|---|---|
| Origin of shiitake cultivation | Japan, thousands of years ago |
| Natural growing environment | Logs of downed "shii" trees |
| Traditional cultivation method | Placing cut logs in areas where shiitake grew and waiting for the wind to disperse spores |
| Modern cultivation methods | Logs, sawdust blocks, or other dense wood-based substrates |
| Optimum temperature for pinning | 55–65 °F |
| Optimum relative humidity for pinning | At least 85% |
| Optimum log moisture content for pinning | 35% to 60% |
| Fruiting cycle | 7-14 days |
| Harvesting and storage | Mushrooms are graded from AA (highest quality) to C (lowest ranking) based on size, flavor, aroma, and overall quality |
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What You'll Learn
The history of shiitake cultivation
Shiitake mushrooms, or Lentinula edodes, are native to East Asia, where they grow naturally on the rotting wood of hardwood trees such as chestnut, maple, and sawtooth oak. They are also found on the tsuburajii, a species of Castanopsis tree native to Japan, from which the fungus gets its name. The word shiitake is derived from the Japanese kanji for tsuburajii (椎) and take (mushroom) (茸).
People have been gathering wild shiitake mushrooms from decaying forest trees for centuries. Over time, people discovered that placing cut tsuburajii logs in areas where shiitake mushrooms grew caused the mushrooms to also grow on the logs. This led to the cultivation of wild shiitake in the forests of Japan during the Nara period. These wild-grown mushrooms are called yama shiitake.
In 1796, a Japanese horticulturist, Sato Churyo, created the first guide to cultivating shiitake mushrooms, establishing standardised techniques. However, it wasn't until 1914 that Dr. Shozaburo Minura, a mycologist, devised a method for growing shiitake on logs, moving cultivation away from the forest setting. This marked the beginning of large-scale production, and many Japanese shiitake farmers still use this method today.
Shiitake mushrooms are now cultivated worldwide, contributing about 25% of the total yearly mushroom production. Commercially, they are typically grown in conditions similar to their natural environment on either artificial substrates or hardwood logs, such as oak. The cultivation methods used today remain essentially unchanged from those developed in Japan centuries ago.
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Preparing the growing medium
Shiitake mushrooms are typically grown on logs or sawdust blocks, with logs being the best option for newcomers. In the wild, shiitake mushrooms grow on downed "shii" trees, and this remains the most common method of cultivation.
Logs should be cut from a dense wood, such as tsuburajii, and placed in an area where shiitake mushrooms are known to grow. This will encourage the mushrooms to also grow on the logs. Logs should be soaked in cold water for 12 to 24 hours to induce fruiting. This process is known as "shocking" or "forcing".
For those looking for a more convenient and controllable method, shiitake can also be grown using a sawdust substrate. To prepare this growing medium, nutrients are first mixed with the sawdust. The smaller pieces of wood allow the mycelium to access the nutrients more efficiently. The mixture is then placed into bags or containers, making it easier to store and control the growing conditions.
If you are growing shiitake mushrooms on logs, you will need to decide on a stacking arrangement that makes it easy to access all sides of each log for harvest. Logs can be stacked outdoors using a protective covering to minimize wind and rain, stabilize temperatures, and localize humidity. Burlap and plastic should be used with care and are recommended only for experienced growers. Fruiting (humidity) blankets are a better choice, as they are porous, allow air movement, and provide some insulation.
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Inoculating the substrate
When selecting a substrate for shiitake mushrooms, it is important to consider their natural habitat. Shiitake mushrooms are typically found growing on logs, so it is recommended to use a dense wood-based substrate such as a sawdust block or actual logs. For those growing shiitake mushrooms at home, logs are the best option.
Once you have prepared your substrate, it's time to inoculate it with the shiitake mycelium. This process involves introducing the mycelium to the substrate so that it can colonize and eventually form mushrooms. There are a few different methods for inoculating the substrate, each with its own advantages and disadvantages.
One common method is to use spawn, which is vegetative mycelium cultured on sawdust and a small amount of grain under sterile conditions. The spawn is then used to inoculate the logs or sawdust blocks. This method is relatively simple and can be done by home growers. It is important to ensure that the spawn is fresh and of high quality to increase the chances of successful colonization.
Another method is to create a sawdust mixture by combining nutrients with the sawdust. This allows the mycelium to access the nutrients more efficiently. Once the mixture is ready, shiitake mycelium is added, and the entire mixture is placed into bags or containers for indoor storage. This method provides better control over the growing conditions and results in shorter mushroom growing cycles.
Regardless of the method chosen, the goal of inoculating the substrate is to create an environment where the shiitake mycelium can thrive and establish its network of hyphae, or white wool-like threads. This network will eventually form the mushrooms during the fruiting stage.
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Inducing fruiting
To induce fruiting, growers often use log shocking (or soaking) by submerging logs in cold water for 12 to 24 hours. This process can be planned by the grower and is often used for "forced fruiting". Before shocking, growers may notice elastic and spongy bark, logs that no longer make a sound when struck, and the appearance of white mycelium on log ends.
After shocking, the logs are stacked for fruiting, typically using the high A-frame or lean-to configuration. The stacking arrangement should facilitate easy access to all sides of each log for harvest. Logs stacked outdoors may be covered to minimize wind and rain, stabilize temperatures, and localize humidity. However, it is important to avoid the use of burlap and plastic unless you are an experienced grower, as shiitake mushrooms can act like sponges and soak up rainwater, reducing their value. Instead, fruiting (humidity) blankets are recommended as they are porous, allow air movement, and provide insulation while holding water.
"Pinning", which refers to the early development of mushrooms, typically occurs three to five days after shocking as the logs dry. During this stage, a log moisture content of 35% to 60% is required, with optimum temperatures between 55–65 °F and relative humidity of at least 85%. Light is also necessary for fruiting; sufficient light to read a newspaper at arm's length is a good indicator. Once the pins emerge, the protective covering or fruiting blanket can be removed to expose more of the log, promoting the growth of dry, firm mushrooms.
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Harvesting and grading
Harvesting shiitake mushrooms is a delicate process. The logs are usually kept in a laying yard, where they undergo routine maintenance and produce mushrooms for the rest of their lifetime. The ideal growing environment for shiitake mushrooms is a warm and moist one. To achieve this, growers often use log shocking or soaking, where logs are soaked in cold water for 12 to 24 hours to induce fruiting. This technique is especially useful in controlled environments, where temperature and moisture changes can be used strategically to trigger the shiitake fungus to produce mushrooms. After shocking, the logs are stacked for fruiting, usually in an A-frame or lean-to configuration, with protective coverings to minimize wind and rain while maintaining humidity.
Once the mushrooms have developed pins, the protective covering should be removed to expose the logs and produce dry, firm mushrooms. This process usually takes seven to ten days following shocking, and the fruiting period lasts from one to two weeks, depending on temperature and strain. During this time, it is important to avoid rain, as shiitake mushrooms can soak up rainwater, reducing their value. Light is also a requirement for fruiting; enough light to read a newspaper at arm's length is sufficient.
Harvesting shiitake mushrooms is a timely process, and the growth period offers a critical window for optimal picking. The pinning stage, which occurs as the logs dry out after shocking, is a critical phase in the lifecycle of shiitake mushrooms. During this stage, the logs should have a moisture content of 35% to 60%, with optimum temperatures between 55°F and 65°F and relative humidity above 85%.
After harvesting, shiitake mushrooms are graded based on several factors, including size, flavour, aroma, and overall quality. The grading scale ranges from AA, the highest quality, to C, the lowest ranking. Donko shiitake, a high-quality variety, is harvested in the winter or spring. The colder weather and reduced sunlight during this period result in a denser texture and a savoury umami flavour.
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Frequently asked questions
Shiitake mushrooms are typically grown on logs or a dense wood-based substrate, such as sawdust blocks. This is because shiitake mushrooms are naturally found growing on logs.
The process for growing shiitake mushrooms can be broken down into three phases: fruiting, harvesting, and storage. First, the shiitake mushroom substrate is inoculated and incubated. Then, the mycelium produces fruiting bodies (mushrooms). Finally, the mushrooms are harvested and stored.
The incubation period for shiitake mushrooms can last between six and 24 months. After this, the mushrooms will begin to form and can be harvested within seven to 14 days.
