Emma Wilson
Shiitake mushrooms, also known by their scientific name Lentinula edodes, are a type of dark Asian mushroom. They are widely cultivated, especially on woods of the beech family, and are frequently used in Japanese and Chinese cuisine. The name shiitake comes from the Japanese word shii, which denotes a kind of oak, and take, which means mushroom.
| Characteristics | Values |
|---|---|
| Type of mushroom | Shiitake |
| Species | Lentinula edodes (or Lentinus edodes) |
| Family | Omphalotaceae |
| Colour | Dark |
| Cap colour | Tan to brown |
| Native to | Eastern Asia |
| Used in | Japanese and Chinese cuisine |
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What You'll Learn
'Shiitake' comes from Japanese, 'shii' meaning a type of oak, and 'take' meaning mushroom
The name "shiitake" is derived from two Japanese words: "shii", a type of oak, and "take", meaning mushroom. The shiitake mushroom (Lentinula edodes) is a dark Asian mushroom widely cultivated for its edible, flavorful tan to brown cap. It is native to East Asia and is cultivated and consumed around the globe.
In Japan, the shiitake mushroom is cultivated by cutting shii trees with axes and placing the logs near trees that are already growing shiitake or contain shiitake spores. The mushrooms grow on the dead logs of the shii tree, a type of hardwood tree. The scientific name for the shiitake mushroom is Lentinula edodes, and it belongs to the family Omphalotaceae.
Shiitake mushrooms are widely used in East and Southeast Asian cuisine. In China, they are used in soups, braises, and stir-fried vegetable dishes, while in Japan, they are commonly served in miso soup, used as a base for vegetarian dashi, and included in steamed and simmered dishes. Shiitake mushrooms are also valued in Asian folk medicine for their medicinal properties and are believed to regulate vital Qi energy, harmonize Yin and Yang, and activate the blood.
The shiitake mushroom is considered the "king of all mushrooms" in Asia due to its valuable ingredients and has been highly regarded for millennia. It is a versatile and nutritious food ingredient, providing a good source of energy, water, carbohydrates, protein, and fat.
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The mushroom's scientific name is 'Lentinula edodes'
The shiitake mushroom, scientifically known as Lentinula edodes, 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. Shiitake mushrooms are known for their edible and medicinal properties, with a high nutritional value. They are characterised by a tan to brown cap and white spores, and are typically found growing on oak, poplar, sugar maple, and birch trees.
The scientific name, Lentinula edodes, reflects the classification of this mushroom within the Lentinula genus. This genus encompasses at least six species of wood-dwelling fungi, with Lentinula edodes being the most well-known member due to its culinary and therapeutic benefits. The species name, edodes, highlights the edibility of the mushroom, as it means "edible" or "fit for consumption".
Lentinula edodes was first scientifically described as Agaricus edodes by Miles Joseph Berkeley in 1877. However, it was later reclassified into the Lentinula genus by David Pegler in 1976, resulting in its current scientific name. This reclassification recognised the distinct characteristics of the mushroom, separating it from other fungi within the Agaricus genus.
The shiitake mushroom has a rich history, with the earliest written record of its cultivation found in the Records of Longquan County compiled by He Zhan in 1209 during the Song dynasty in China. The Japanese also cultivated shiitake mushrooms by cutting shii trees and placing the logs near trees already growing shiitake or containing shiitake spores. The mushroom's Japanese name, shiitake, is derived from "shii", referring to the Castanopsis tree, and "take", meaning "mushroom".
In terms of culinary use, shiitake mushrooms are widely used in various dishes, including stir-fries, burgers, and other culinary creations. They are known for their flavorful caps and contribute a distinct taste and texture to meals. Additionally, shiitake mushrooms offer nutritional benefits, providing dietary minerals, vitamin D2, and other essential nutrients. However, it is important to cook them thoroughly, as raw or slightly cooked shiitake mushrooms may cause an allergic reaction called "shiitake dermatitis" in some individuals.
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It is also known as 'Lentinus edodes'
The shiitake mushroom, a dark asian mushroom with a flavorful tan to brown cap, is also known as Lentinus edodes. It is a macrofungus native to East Asia, specifically Japan, where its name comes from the compound word "shii", the Japanese name for the Castanopsis tree, and "take", meaning mushroom.
Lentinus edodes is widely cultivated for its edible and medicinal properties. It is rich in protein, fat, polysaccharides, crude fibre, and vitamins. It is also the source of several well-studied preparations with proven pharmacological properties, including polysaccharide lentinan, which has been shown to have anti-inflammatory, antiviral, and immunomodulatory effects.
Shiitake mushrooms are also known as Lentinula edodes, a classification given to the fungus by David Pegler in 1976. Before this, in 1877, Miles Joseph Berkeley scientifically described the mushroom as Agaricus edodes. Since then, it has acquired an extensive synonymy, including Agaricus edodes Berk., Armillaria edodes, Collybia shiitake, Lepiota shiitake, and Cortinellus shiitake.
Lentinus edodes grows on the decaying wood of deciduous trees, including oak, maple, beech, chestnut, and birch. It is cultivated for mass production on wood chips and sawdust.
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Shiitake mushrooms are native to eastern Asia
The shiitake mushroom, a variety of macrofungus, is native to eastern Asia. Its scientific name is Lentinula edodes, of the family Omphalotaceae. It is also commonly called "sawtooth oak mushroom", "black forest mushroom", "black mushroom", "golden oak mushroom", or "oakwood mushroom".
Shiitake mushrooms 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. They require a warm, moist environment, and their natural distribution includes warm and moist climates in Southeast Asia.
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 description of shiitake cultivation from that literature was later adapted in a book by a Japanese horticulturist, Satō Chūryō, in 1796—the first book on shiitake cultivation in Japan. 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.
Shiitake mushrooms have been used in East and Southeast Asian cuisine for centuries. In Chinese cuisine, they are used in soups, braises, and stir-fried vegetable dishes such as Buddha's delight. In Japan, they are served in miso soup, used as the basis for a kind of vegetarian dashi, and as an ingredient in many steamed and simmered dishes.
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They are frequently used in Japanese and Chinese cuisine
The shiitake mushroom, a dark asian mushroom with the scientific name Lentinula edodes, is frequently used in Japanese and Chinese cuisine. In Japanese, the shiitake is known as [ɕiꜜːtake], and in Chinese, it is called "black mushroom".
Shiitake mushrooms are widely cultivated on the woods of the beech family, particularly shii trees, which are similar to oak. They are also grown on other deciduous trees, such as chestnut, maple, sweetgum, poplar, hornbeam, ironwood, and mulberry. The earliest written record of shiitake cultivation comes from China in 1209 during the Song dynasty. The Japanese later adopted shiitake cultivation in 1796, using a method that involved cutting shii trees with axes and placing the logs near trees that were already growing shiitake or contained shiitake spores.
In Japan, shiitake mushrooms are regarded as a staple in the country's cuisine. They are commonly used as a garnish in dishes such as sukiyaki, udon, and tempura. Additionally, they are a key ingredient in dashi, a soup stock that is safe for vegetarians. The mushrooms can be purchased raw or dried, with the latter having a smokier and more intense flavour. When cooking with fresh shiitake mushrooms, grilling, sautéing, stir-frying, or deep-frying are ideal methods to bring out their flavour. On the other hand, dried shiitake mushrooms are often simmered or boiled and used in soups.
In China, shiitake mushrooms are grown on mixed wood shavings in plastic bags within greenhouses. This method allows for large-scale, inexpensive production but results in inferior taste and quality compared to other cultivation methods. Chinese shiitake mushrooms, known as Flower Shiitake or Hana Donko, are a delicacy when grown in naturally protected areas under tree logs. They have a distinctive sweet and deep flavour, with an outstanding firm texture.
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Frequently asked questions
Shiitake.
S-H-I-I-T-A-K-E.
Shiitake is a large, meaty, black or dark brown mushroom, native to eastern Asia. The word comes from the Japanese 'shii', denoting a kind of oak, and 'take', meaning mushroom.
Shiitake mushrooms are edible and frequently used in Japanese and Chinese cuisine. They are often cultivated on woods of the beech family for their flavorful tan to brown caps.
