John Miller
Japanese black mushrooms, or shiitake, are a macrofungus native to East Asia that is cultivated and consumed around the world. They are one of the most popular Japanese mushrooms outside of Japan and are known for their distinct meaty, buttery, and smoky flavor. They are extremely versatile and can be found both fresh and dried. They are often found in Japanese stews and hot pots, as a broth (dashi), in Asian stir-fry, or in mushroom risotto. They can be used in the same way as more common mushroom varieties.
| Characteristics | Values |
|---|---|
| Common names | Japanese black mushroom, shiitake, sawtooth oak mushroom, black forest mushroom, golden oak mushroom, oakwood mushroom |
| Scientific name | Lentinula edodes |
| Origin | East Asia |
| Environment | Grows in groups on the decaying wood of deciduous trees, particularly shii and other chinquapins, chestnut, oak, maple, beech, sweetgum, poplar, hornbeam, ironwood, and mulberry |
| Cultivation | Cultivated and consumed around the globe |
| Vitamin D2 | Produced upon exposure of their internal ergosterol to ultraviolet B (UVB) rays from sunlight or broadband UVB fluorescent tubes |
| Composition | 90% water, 7% carbohydrates, 2% protein and less than 1% fat |
| Allergic reaction | Rarely, consumption of raw or slightly cooked shiitake mushrooms may cause an allergic reaction called "shiitake dermatitis" |
| Preparation | Fresh shiitake mushrooms should be cleaned by wiping the caps with a damp paper towel or quickly rinsing with cool water |
| The stems of fresh black mushrooms are very tough and chewy, so they need to be removed with a pairing knife | |
| Dried shiitake mushrooms need to be reconstituted before use, typically by soaking them in hot water for about 20 minutes |
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What You'll Learn
- Shiitake mushrooms are native to East Asia and are also known as black forest mushrooms or oakwood mushrooms
- Shiitake mushrooms have a rich, savoury, buttery flavour and are prized for their complex taste
- They are cultivated and consumed around the world, contributing about 25% of yearly mushroom production
- Shiitake mushrooms are high in vitamin D and are used in a variety of dishes, including stir-fries, soups, and risotto
- Fresh and dried shiitake mushrooms need to be prepared differently before cooking, with fresh mushrooms requiring cleaning and the removal of their stems
Shiitake mushrooms are native to East Asia and are also known as black forest mushrooms or oakwood mushrooms
Shiitake mushrooms, also known as black mushrooms, are native to East Asia. They are one of the most well-known Japanese mushrooms outside of Japan and are a staple in Asian cuisine. They are widely cultivated and consumed around the world, contributing about 25% of the total yearly mushroom production.
Shiitake mushrooms have a rich, savoury, buttery, and umami flavour. They are prized for their complex taste, which is more intense in dried shiitake as compared to fresh shiitake. The drying process concentrates the flavour, making dried black mushrooms more desirable than fresh ones in Asian recipes. They are also sold fresh and dried, with the fresh variety being larger than button mushrooms and having a darker cap compared to their slender, light-coloured stems.
Shiitake mushrooms are cultivated and consumed worldwide, with the Japanese variety being grown using ancient methods before 1982. The earliest written record of shiitake cultivation is from China in 1209, which was later adapted by a Japanese horticulturist in 1796. The Japanese cultivated the mushrooms by cutting shii trees and placing the logs near trees that were already growing shiitake or contained spores. An improved version of this bed-log cultivation method is still used today, along with modern techniques like growing rooms and sawdust cultivation.
Shiitake mushrooms are extremely versatile and can be used in the same way as common mushroom varieties. They are often found in Japanese stews, hot pots, broths, stir-fries, and even mushroom risotto. They can be cooked whole or sliced, and the stems can be saved to make mushroom or vegetable stock.
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Shiitake mushrooms have a rich, savoury, buttery flavour and are prized for their complex taste
Shiitake mushrooms, also known as black mushrooms, are native to East Asia and are cultivated and consumed worldwide. They are a staple in Asian cuisine and are sold fresh and dried.
Fresh shiitake mushrooms are larger than button mushrooms and have a darker, umbrella-shaped cap compared to their slender, light-coloured stems. Their smell is earthy and delicate. When preparing fresh shiitake mushrooms, it is important to clean them first by wiping the caps with a damp paper towel or quickly rinsing them with cool water. The stems of fresh shiitake mushrooms are tough and chewy, so they need to be removed with a paring knife. However, the stems can be saved to make mushroom or vegetable stock, adding flavour to various dishes.
Dried shiitake mushrooms, on the other hand, require reconstitution before use. This can be done by soaking them in very hot water for about 20 minutes, although some cooks recommend soaking them for longer or even overnight in cold water for the best results. Dried shiitake mushrooms have a harder texture, but once reconstituted, they take on a similar texture to fresh shiitake mushrooms, making them versatile in cooking.
Shiitake mushrooms are widely used in Asian recipes and are commonly found in Japanese stews, hot pots, broths (dashi), stir-fries, and even mushroom risotto. They can be cooked whole or sliced, and their stems can be utilised when soft. In Asian cuisine, dried shiitake mushrooms are often preferred over fresh ones due to their stronger aroma and flavour.
Shiitake mushrooms are not only delicious but also nutritious. They are high in vitamin D, which aids the body in absorbing calcium. Additionally, they contain moderate levels of some dietary minerals and produce vitamin D2 when exposed to sunlight or ultraviolet B (UVB) rays.
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They are cultivated and consumed around the world, contributing about 25% of yearly mushroom production
The shiitake mushroom, also known as the Japanese black 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 seen in the Records of Longquan County, compiled by He Zhan in 1209 during the Song dynasty in China. In Japan, the mushroom was first described in a book by a Japanese horticulturist, Satō Chūryō, in 1796.
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 are widely cultivated in conditions similar to their natural environment, on either artificial substrates or hardwood logs, such as oak. The development of new farming methods, such as growing rooms with controlled environments and the use of sawdust treated with specific nutrients, has made it possible to enjoy fresh shiitake mushrooms all year round.
Shiitake mushrooms have a distinct meaty and smoky flavor, with a rich, savoury, buttery taste. They are prized for their complex flavour profile, which is more intense in the dried version due to the concentration of flavour during the drying process. The dried mushrooms have an added smokiness and are preferred over fresh mushrooms in Asian recipes. Shiitake mushrooms are high in vitamin D, which helps the body absorb calcium.
Shiitake mushrooms are extremely versatile and can be used in a variety of dishes, including Japanese stews, hot pots, broth (dashi), Asian stir-fries, mushroom risotto, pasta, and soups. They can be used fresh or dried, but the two require different preparation methods. Fresh mushrooms should be cleaned and the stems removed due to their tough and chewy texture. Dried mushrooms need to be reconstituted by soaking in water before use.
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Shiitake mushrooms are high in vitamin D and are used in a variety of dishes, including stir-fries, soups, and risotto
Shiitake mushrooms, also known as Japanese black mushrooms, are a macrofungus native to East Asia. They are widely cultivated and consumed around the globe, contributing about 25% of the total yearly mushroom production. In Japan, shiitake mushrooms are likely the most well-known variety outside of the country. They are known for their distinct meaty, buttery, and smoky flavour.
Shiitake mushrooms are extremely versatile and can be found both fresh and dried. They are often used in Japanese stews, hot pots, broths, stir-fries, and risotto. When cooking, they can be used whole or in slices, making use of the stems when they are soft. Fresh shiitake mushrooms are a little larger than button mushrooms and have a somewhat umbrella-shaped cap that is darker than their slender, light-coloured stems. Their smell is earthy and delicate.
Dried shiitake mushrooms have a stronger aroma and taste as the drying process concentrates the flavour. For this reason, dried black mushrooms are often preferred over fresh in Asian recipes. Dried mushrooms are more wrinkled than fresh with a harder texture, but once reconstituted, they take on a similar texture to fresh shiitakes. To reconstitute dried shiitake mushrooms, the most common method is to soak them in very hot water for about 20 minutes, but some cooks recommend soaking for an hour or overnight in cold water for the best results.
Shiitake mushrooms are a good source of vitamin D, which helps the body absorb calcium. They produce vitamin D2 upon exposure to ultraviolet B (UVB) rays from sunlight or broadband UVB fluorescent tubes.
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Fresh and dried shiitake mushrooms need to be prepared differently before cooking, with fresh mushrooms requiring cleaning and the removal of their stems
Shiitake mushrooms, also known as Japanese black mushrooms, are a macrofungus native to East Asia. They are widely cultivated and consumed around the world, contributing about 25% of the total yearly mushroom production.
Shiitake mushrooms have a rich, savoury, buttery, and umami flavour. They are sold fresh and dried, with the dried version having a stronger aroma and taste due to the concentration of flavour during the drying process.
When preparing fresh shiitake mushrooms, it is important to first clean them by wiping the caps with a damp paper towel or quickly rinsing them with cool water. The stems of fresh shiitake mushrooms are tough and chewy, so they need to be removed with a paring knife. These stems can be saved to make mushroom or vegetable stock. Fresh shiitake mushrooms can be used in the same way as common mushroom varieties and are extremely versatile. They can be used in Japanese stews, hot pots, broths, stir-fries, or risottos.
On the other hand, dried shiitake mushrooms need to be reconstituted before use. The most common technique is to soak the dried mushrooms in very hot water for about 20 minutes, but some cooks recommend soaking them for longer, even overnight in cold water, for the best results. Once reconstituted, dried shiitake mushrooms will take on a similar texture to fresh ones. Dried shiitake mushrooms are preferred over fresh in Asian recipes due to their more intense flavour.
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Frequently asked questions
A Japanese black mushroom, or shiitake, is a macrofungus native to East Asia. They are widely cultivated and consumed around the globe.
Japanese black mushrooms can be used in the same way as other common mushroom varieties. They are a staple in Asian cuisine and are sold fresh and dried. Fresh black mushrooms are larger than button mushrooms and have an umbrella-shaped cap that is darker than their slender, light-colored stems. They are often used in Japanese stews, hot pots, broths, stir-fries, and risotto.
Fresh Japanese black mushrooms should be cleaned with a damp paper towel or quickly rinsed with cool water. The stems are very tough and chewy, so they need to be removed with a paring knife. Dried Japanese black mushrooms need to be reconstituted by soaking in water before use. Dried mushrooms have a stronger aroma and taste, as the drying process concentrates the flavor.
