Emma Wilson
Poku mushrooms, also known as shiitake mushrooms, are a macrofungus native to East Asia. They are cultivated and consumed around the world, with a mild flavour that is particularly well-suited to Thai and Chinese dishes. Poku mushrooms are so hearty that they can be used as a meat substitute in vegetarian meals. They are typically sold dried or in salt water and should be stored in a cool, dry place.
| Characteristics | Values |
|---|---|
| Flavour | Mild |
| Use case | Great for Thai and Chinese dishes |
| Substitute | Can be used as a substitute for meat in vegetarian dishes |
| Nutritional Information | Per 100g: Energy (KJ) 67, Energy (Kcals) 16, Protein 2g, Carbohydrates 3.5g, Fat 0g, Fibre 0g, Sodium 410mg, Salt 1g |
| Ingredients | Shiitake Mushrooms, Water, Salt |
| Storage | Store in a cool, dry place, away from sunlight |
| Allergens | Cereals containing gluten |
| Weight | 284g |
| Scientific Name | Lentinula edodes |
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What You'll Learn
Poku mushrooms are a type of shiitake mushroom
Poku mushrooms are characterised by their mild flavour, making them a versatile ingredient in Thai and Chinese cuisine. They are also known for their hearty texture, which can make them a suitable substitute for meat in vegetarian dishes.
The scientific name for shiitake mushrooms is Lentinula edodes, and they were first described scientifically by Miles Joseph Berkeley in 1877. The mushroom's Japanese name, shiitake, is derived from the words ""shii", referring to the Castanopsis tree, and "take", meaning "mushroom".
Shiitake mushrooms have a long history of cultivation, with the earliest written record 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 mushrooms or containing their spores.
Shiitake mushrooms are available in various grades, with the most highly prized variety called huāgū, or "flower mushroom" in Chinese, due to the flower-like cracks in the cap.
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They have a mild flavour and are used in Asian cuisine
Poku mushrooms, also known as shiitake mushrooms, have a mild flavour and are commonly used in Asian cuisine, particularly in Thai and Chinese dishes. They are native to East Asia and grow in groups on the decaying wood of deciduous trees, such as shii and other chinquapins, chestnut, oak, maple, beech, and mulberry.
Shiitake mushrooms have a long history in Asian cuisine, with the earliest written record of their cultivation dating back to the Song dynasty in China around 1209. They are widely cultivated and consumed worldwide, contributing about 25% of the total yearly mushroom production. In Asian dishes, poku mushrooms are often used as a substitute for meat in vegetarian dishes due to their hearty texture and mild flavour.
When used in cooking, poku mushrooms are typically soaked in water and rinsed before use. They are available in tins or cans, and the ingredients usually include mushrooms, water, and salt. The mushrooms are also known to provide various nutritional benefits. A 100-gram reference serving of raw shiitake mushrooms contains 34 kilocalories of food energy, 90% water, 7% carbohydrates, 2% protein, and less than 1% fat.
It is important to note that, while rare, consuming raw or slightly cooked shiitake mushrooms may cause an allergic reaction called "shiitake dermatitis", resulting in a rash that can occur all over the body, including the face and scalp. This reaction typically occurs about 24 hours after consumption and can worsen with sun exposure, lasting up to 3 to 21 days. Therefore, it is always recommended to cook mushrooms thoroughly before consumption.
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Poku mushrooms are sold tinned in salted water
Poku mushrooms, also known as shiitake mushrooms, are sold tinned in salted water. They are native to East Asia and are cultivated and consumed worldwide. Poku mushrooms have a mild flavour, making them a versatile ingredient in Thai and Chinese dishes. Their hearty texture also allows them to be a good substitute for meat in vegetarian meals.
Poku mushrooms are typically sold in tins containing 284g of product. The ingredients listed on the tin are usually poku mushrooms, water, and salt. Some manufacturers may include additional ingredients, such as acidity regulators, to enhance the flavour or preserve the product.
When purchasing poku mushrooms, it is important to review the product information and ingredient list on the manufacturer's website or the packaging itself, as the information may vary between batches. This is especially important if you have any severe allergies.
Once the tin is opened, it is recommended to drain and rinse the poku mushrooms in fresh water before use. Proper storage is also crucial; poku mushrooms should be stored in a cool, dry place, away from direct sunlight.
Poku mushrooms are a convenient and tasty option for those looking to add umami savouriness to their dishes. They can be easily incorporated into various recipes and are a great way to include the health benefits of mushrooms in your diet.
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They are a good substitute for meat in vegetarian dishes
Poku mushrooms, also known as shiitake mushrooms, are a great substitute for meat in vegetarian dishes. They have a mild flavour, making them versatile and suitable for a variety of cuisines, especially Thai and Chinese dishes.
Poku mushrooms are native to East Asia and are widely cultivated and consumed worldwide. They are typically grown on the decaying wood of deciduous trees, such as shii, chestnut, oak, maple, and beech. The name "shiitake" is derived from the Japanese words "shii," referring to the Castanopsis tree, and "take," meaning "mushroom."
Shiitake mushrooms have a hearty texture and a subtle taste, which makes them an excellent meat alternative. They can be used in stir-fries, soups, stews, and other dishes where a meaty texture is desired without the actual use of meat. The mild flavour of poku mushrooms allows them to absorb the flavours of the dish they are cooked in, making them a versatile ingredient.
In terms of nutrition, poku mushrooms provide a good source of protein and carbohydrates, with minimal fat content. They are also a natural source of vitamin D2 when exposed to sunlight or UVB light. This makes them a healthy and nutritious option for those seeking meat alternatives.
When using poku mushrooms as a meat substitute, it is important to prepare them properly. They are typically sold in tins with water and salt and should be drained and rinsed before use. Poku mushrooms should be stored in a cool, dry place, away from direct sunlight, to maintain their freshness and quality.
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Poku mushrooms are cultivated and consumed around the world
Poku mushrooms, also known as shiitake mushrooms, are native to East Asia. They are widely cultivated and consumed around the world. Shiitake mushrooms 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. Their natural distribution includes warm and moist climates in Southeast Asia.
The earliest written record of shiitake cultivation is found in the Records of Longquan County, compiled by He Zhan during the Song dynasty in China in 1209. The text included a 185-word description of shiitake cultivation, which was later adapted by a Japanese horticulturist, Satō Chūryō, in the first book on shiitake cultivation in Japan, published in 1796. The Japanese cultivated the mushrooms by cutting down shii trees and placing the logs near trees that were already growing shiitake or contained shiitake spores.
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.
Poku mushrooms have a mild flavour and are commonly used in Thai and Chinese dishes. They are also a good substitute for meat in vegetarian meals. Dried poku mushrooms can be used to add texture and savoury umami flavours to dishes.
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Frequently asked questions
Poku mushrooms are a type of shiitake mushroom. They are native to East Asia and cultivated and consumed worldwide. They have a mild flavour and are often used in Thai and Chinese dishes.
Poku mushrooms are known for their mild flavour, making them a versatile ingredient in various dishes. They are also hearty, which means they can be a good substitute for meat in vegetarian meals.
Poku mushrooms are typically packaged in tins or cans with water and salt. To store them, keep them in a cool, dry place away from direct sunlight. Once opened, drain and rinse the mushrooms before use.
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