Sarah Brown
Mushrooms are a versatile ingredient used in many Asian cuisines, adding rich savoury flavours to meat, fish, and plant-based dishes. In Japanese, the word for mushroom is kinoko, which is thought to derive from the tendency of the fleshy fungi to grow on and around trees. Japan's humid climate supports a wide variety of mushrooms, with around 5,000 species, only about 100 of which are edible. Some popular edible mushrooms in Japan include shiitake, enoki, shimeji, nameko, and matsutake. In Chinese traditional medicine, mushrooms are believed to affect the consumer's physical and emotional well-being.
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What You'll Learn
- Asian mushrooms in cooking: shiitake, enoki, king oyster, and straw mushrooms are commonly used
- Health benefits: mushrooms are consumed for their nutritional value and positive impact on health
- Types: there are thousands of mushroom varieties in Asia, with only a handful being edible
- Japanese mushrooms: shiitake, enoki, shimeji, and nameko are popular varieties
- History: mushrooms have been consumed in Japan for over 4,000 years and are considered a staple
Asian mushrooms in cooking: shiitake, enoki, king oyster, and straw mushrooms are commonly used
Asian mushrooms are a staple in many Asian cuisines, offering a source of nutrition and flavour to traditional dishes. Four commonly used Asian mushrooms are shiitake, enoki, king oyster, and straw mushrooms.
Shiitake mushrooms are one of the most popular mushrooms in Japan, with a broad brown cap and a white stem. They have a meaty texture and an umami-rich flavour, making them suitable for a range of dishes, including sautés, soups, nabe, tempura, sukiyaki, and grilled dishes. They are also commonly used in Chinese cooking, where dried shiitake mushrooms are often soaked overnight in cold water or for an hour in hot water to impart an intense flavour. The soaking liquid, known as "liquid gold," is then used in sauces. Braised shiitake mushrooms with oyster sauce is a popular Chinese side dish, often served with steamed jasmine or sticky rice.
Enoki mushrooms, known as "golden needle mushrooms" or "lily mushrooms" in Chinese, are widely used in soups and hot pots. They are usually sold vacuum-packed and have a long shelf life when refrigerated. Fresh enoki mushrooms have a white colour and firm stems. They can be blanched or steamed and dressed with a sauce to become a main dish.
King oyster mushrooms are versatile and meaty. They can be sliced and fried in a pan with vegetable oil to create a simple yet tasty dish. A popular recipe is soy butter-glazed king oyster mushrooms, where the mushrooms are tossed in a glaze made with butter, light and dark soy sauce, honey, grated garlic, and black pepper.
Straw mushrooms, also known as Volvariella volvacea, originate from the hot, subtropical regions of Asia, particularly China, where they grew naturally in straw left in fields after the rice harvest. They are commonly used in fusion cooking, adding depth to Western dishes like tacos, pizzas, and pastas. Their ability to retain texture and flavour when cooked makes them ideal for slow-cooked dishes like stews and curries. Straw mushrooms can be preserved by drying or freezing, with drying concentrating their flavour.
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Health benefits: mushrooms are consumed for their nutritional value and positive impact on health
Mushrooms are consumed for their nutritional value and positive impact on health. They are a healthy food and nutrient source due to their many beneficial components, including carbohydrates, dietary fibre, protein, vitamins, and minerals, as well as low levels of calories, fat, and toxic metals.
In traditional Chinese medicine, mushrooms are believed to affect the consumer's physical and emotional well-being. Indeed, mushrooms have been used as medicine for 5,000 years or more. They possess various bioactivities, such as antioxidant, anti-inflammatory, anticancer, immunomodulatory, antimicrobial, hepatoprotective, and antidiabetic properties.
One example of a mushroom with medicinal properties is the Reishi mushroom, also known as Ling Zhi or Ganoderma Lucidum. It is sometimes referred to as the "herb of spiritual potency". Reishi mushrooms can help control blood glucose levels in the body, modulate the immune system, and protect against liver and gastric injuries. They also have antiviral effects. Reishi mushrooms have been used for centuries to promote calmness and enhance meditative practices. Chinese royalty revered the Reishi mushroom as the "mushroom of immortality", believing it to promote longevity.
Another type of mushroom with medicinal benefits is the Shiitake mushroom, or Lentinula Edodes. A study found that consuming 5-10 grams of shiitake mushrooms daily for four weeks improved cell function, gut immunity, and reduced inflammation.
Lion's Mane mushrooms are known for their potential to support healthy brain function and neuron generation. They contain important compounds, such as beta-glucans, which are immuno-modulating antioxidants and neuro-protective phytonutrients.
In addition to these specific varieties, there are numerous other edible mushrooms with health benefits, such as the Japanese matsutake, which is cherished for its rich flavour and fragrance.
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Types: there are thousands of mushroom varieties in Asia, with only a handful being edible
Asia is home to thousands of mushroom varieties, with only a fraction being edible. In Japan alone, there are over 5,000 types of mushrooms, with around 100 edible species. Mushrooms have been a staple in Japanese cuisine and medicine for thousands of years. Ceramic mushrooms excavated from ancient Jōmon sites indicate that they were regularly consumed as far back as 4,000 years ago.
One of the most well-known Japanese mushrooms is shiitake. This mushroom has a rich, woody umami flavour and a dense, chewy texture, making it a popular meat substitute. It is also used as a flavouring ingredient in dishes such as stir-fries, fried rice, noodles, steamed fish, and chicken. Fresh and dried shiitake are available, with the latter requiring soaking before use to tenderise the mushroom.
Another popular variety is enoki, which is cultivated extensively and available in Japanese supermarkets year-round. Enoki mushrooms have long, thin, fragile stems and small caps. They have a mild, fruity flavour and a crunchy texture, making them suitable for soups, salads, and stir-fries. They can also be deep-fried as a snack or used as a topping for ramen.
Matsutake is a fragrant and highly prized mushroom found in forests worldwide, typically near pine and fir trees. It has a strong, spicy taste and aroma, making it a coveted ingredient in Japanese cuisine. Matsutake is often grilled, steamed, or cooked with rice. However, environmental changes have impacted matsutake populations, and they are now listed as a threatened species.
Other notable Japanese mushroom varieties include nameko, a small mushroom with an orange cap and a gelatinous coating, and shimeji, which has a slightly bitter taste and a strong aroma when raw. When cooked, shimeji develops a mildly nutty flavour and a crunchy texture, making it suitable for stir-fries, soups, and even pasta dishes.
Asian mushrooms are valued for their flavour, fragrance, and nutritional properties. They are rich in fibre, vitamins B and D, and minerals. Additionally, they are believed to have beneficial effects on physical and emotional wellbeing, according to traditional Chinese medicine.
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Japanese mushrooms: shiitake, enoki, shimeji, and nameko are popular varieties
Mushrooms are a staple of Japanese cuisine, with over 5,000 varieties growing in the country's humid climate. Only about 100 species are edible, and they are valued for their flavour, fragrance, and nutritional properties. Japanese mushrooms are known for their versatility and health benefits. Shiitake, enoki, shimeji, and nameko are some of the most popular varieties.
Shiitake mushrooms are one of the most well-known and widely used Japanese mushrooms. They have a distinct robust aroma and a smoky, earthy flavour. Fresh shiitake mushrooms are suitable for deep-frying in tempura batter, while dried shiitake work better in broths or stocks. They are also commonly used in soups, stir-fries, and Japanese hot pots (nabe). In addition to their culinary uses, shiitake mushrooms are packed with healthy nutrients, including vitamin D, which aids in calcium absorption.
Enoki mushrooms are another popular variety in Japan. They have a distinct scent that pairs well with Chinese cuisine. Wild enoki have a brownish-orange colour, while cultivated enoki are white due to a lack of exposure to light. Enoki's unique appearance, resembling short noodles, makes them fun to eat with chopsticks out of soup.
Shimeji mushrooms are found in East Asia and Northern Europe, and they come in various shapes and colours. Heirloom varieties like Tamba shimeji are particularly renowned.
Nameko mushrooms are commonly used in Japanese cuisine for their mildly nutty flavour. They are often found in miso soups, stir-fries, and noodles. The defining characteristic of nameko is the slimy coating on their caps, which acts as a natural thickener in soups. In Japanese, the word "nameko" translates to "slimy mushroom." They are typically harvested from the trunks of dead beech trees, and they are available fresh, canned, or dried.
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History: mushrooms have been consumed in Japan for over 4,000 years and are considered a staple
Mushrooms have been consumed in Japan for millennia and are considered a staple in the country's cuisine. Ceramic mushrooms excavated from ancient Jōmon sites indicate that they were regularly consumed as far back as 4,000 years ago. The word "mushroom" in Japanese, "kinoko", is thought to derive from the tendency of the fleshy fungi to grow on and around trees ("ki"), particularly decaying logs and old trunks.
In addition to their culinary uses, mushrooms have played a significant role in Japanese culture and spirituality. The Matsutake mushroom, for example, is highly valued in Japan for its distinct flavour and fragrance. It is typically linked to autumn and represents the short-lived beauty and transient nature of the season. Matsutake mushroom hunting is considered an important spiritual practice that enables people to connect with nature and achieve a holistic connection between their senses and natural spirituality.
According to Japanese tradition, the Matsutake mushroom acts as a spiritual symbol that facilitates experiences and understanding of higher knowledge. The Ainu people, an indigenous group in Japan, have also been known to use psychoactive mushrooms in their religious traditions. The use of hallucinogenic mushrooms in Japan may date back to the Jomon period, with representations of these laughing mushrooms appearing in folklore, dance forms, and art.
Today, Japan's humid climate supports a vast array of mushrooms, with over 5,000 varieties, although only a small fraction of these are edible. Japanese farmers have been cultivating shiitake mushrooms for around 300 years, and they remain a popular variety today, known for their meaty texture and umami-rich flavour. Other popular varieties include nameko, enokitake, and shimeji. Fresh and dried mushrooms feature in a wide variety of Japanese dishes, including soups, sautés, nabe, tempura, sukiyaki, and more.
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