Emma Wilson
The shiitake mushroom is native to East Asia, where it is widely used in local cuisines. It is the second most cultivated mushroom worldwide, contributing to about 25% of yearly mushroom production. The earliest written record of shiitake cultivation is from 1209, during the Song dynasty in China, though it is believed to have been first cultivated between 1000 and 1100 A.D. in China. The name shiitake comes from the Japanese shii, the name of the tree it grew on, and take, meaning mushroom.
| Characteristics | Values |
|---|---|
| Origin | East Asia |
| Natural Habitat | Forests of Japan |
| Growth Medium | Rotting wood of hardwood trees such as chestnut, maple, and sawtooth oak |
| Common Names | Shiitake, sawtooth oak mushroom, black forest mushroom, black mushroom, golden oak mushroom, oakwood mushroom |
| Cultivation History | First cultivated in China between 1000 and 1100 A.D. or 1209 A.D. during the Song Dynasty |
| Traditional Cultivation Method | Cutting down shii trees and placing the logs near trees with shiitake spores |
| Commercial Cultivation | Began in the 1930s using hardwood logs, later replaced by sterilized sawdust for faster production |
| Global Popularity | Second most widely cultivated mushroom in the world |
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What You'll Learn
Earliest records of shiitake cultivation in China
Shiitake mushrooms, the second most widely cultivated mushrooms in the world, have a long history in East Asian cuisine. They are native to East Asia and grow naturally on the decaying wood of deciduous trees with a preference for the shii tree, a type of oak. The name "shiitake" comes from the Japanese "shii" (the name of the tree it grew on) and "take" (mushroom).
The earliest written record of shiitake cultivation is found in the Records of Longquan County, compiled by He Zhan in 1209 during the Song dynasty in China. This 185-word description of shiitake cultivation was later adapted in a book by Japanese horticulturist Satō Chūryō in 1796, the first book on shiitake cultivation in Japan. The book described the Japanese method of cultivating shiitake by cutting down shii trees with axes and placing the logs near trees that were already growing shiitake or contained shiitake spores.
Over time, people discovered that placing cut tsuburajii logs in areas where shiitake mushrooms grew would cause the mushrooms to grow on the logs as well. This marked the beginning of large-scale production, and many Japanese shiitake farmers still use this traditional method of log cultivation today. Commercial production of shiitake mushrooms began in the 1930s, and they are now cultivated all over the world, contributing about 25% of the total yearly mushroom production.
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Traditional Japanese cultivation methods
Shiitake mushrooms, native to East Asia, have been cultivated in Japan for centuries. The earliest written record of shiitake cultivation is from the Song dynasty in China in 1209. However, the methods described in this text were later adapted by a Japanese horticulturist in 1796, in the first book on shiitake cultivation in Japan.
The traditional Japanese method of cultivating shiitake mushrooms involves using logs. The mushrooms grow naturally on the rotting wood of hardwood trees such as chestnut, maple, and sawtooth oak. The technique involves cutting down tsuburajii or shii trees with axes and placing the logs next to trees that were already growing shiitake or contained shiitake spores. This allows the spores to disperse and colonize the new logs. The logs are then left to incubate in a "laying yard" under forest shade for about a year before the mushrooms begin to grow. The logs will continue to produce mushrooms biannually for three to four years.
Another traditional method, known as the sawdust method, was developed to increase the number of annual harvests. This technique involves mixing nutrients with sawdust, which provides a more accessible source of nutrients for the mycelium. The shiitake mycelium is then added to the mixture, which is placed into bags or containers for indoor storage. This method allows for easier control of growing conditions and more convenient storage.
The traditional methods of cultivating shiitake mushrooms in Japan have been adopted worldwide. contributing to about 25% of the total yearly mushroom production. While commercial cultivation techniques have evolved, the ancient Japanese methods remain unchanged and are still practiced by farmers today.
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Commercial production in the 1930s
Shiitake mushrooms, native to East Asia, have been cultivated in Japan for centuries. The earliest written record of shiitake cultivation is from the Song dynasty in China, dating back to 1209. The knowledge of shiitake cultivation was later adopted by the Japanese, who developed their own techniques. These traditional methods involved cutting shii trees with axes and placing the logs near trees already growing shiitake or containing shiitake spores.
In the 1930s, shiitake mushrooms were widely cultivated in Japan, with several prefectures specialising in their production. The three main production centres for dried shiitake mushrooms during this period were Takachiho (Miyazaki), Ogata (Oita), and Misakubo/Gotemba (Shizuoka). These locations were confirmed by cross-referencing the "Complete Collection of Dietary Habits of Japan", which included detailed descriptions of local specialties, with dried shiitake mushroom production statistics from 1930.
The cultivation techniques used in the 1930s were similar to the traditional methods, with some modifications. Wild shiitake mushrooms were gathered from the mountains, and people also cultivated them by cutting and slitting logs with hatchets or machetes. This practice, known as "machete cultivation", is believed to have originated in the Edo period (1603-1868). The mushrooms were then dried in the sun or wind for household use, while production areas used charcoal or firewood for drying.
During this time, shiitake mushrooms were also gathered from Satoyama, and they could be found growing on sawtooth oak trees. Takachiho-go was considered the centre of shiitake cultivation, and the "Complete Collection of Japanese Food Culture", compiled in the 1930s, provided valuable insights into the prefectures where wild shiitake could be found.
While the traditional methods of cultivation remained prevalent in the 1930s, the shift towards large-scale production had begun. This transition was marked by the movement of shiitake production from forests to farms, allowing for increased control over the growing environment and the beginning of commercial shiitake farming.
Shiitake mushrooms have since become the most popular edible mushrooms globally, with widespread cultivation contributing about 25% of the total yearly mushroom production. However, it is important to note that the commercialisation of shiitake mushrooms on a large scale requires significant resources and marketing expertise to ensure profitability.
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Wild shiitake in decaying forest trees
Shiitake mushrooms, or Lentinula edodes, are native to East Asia. They grow naturally in the forests of Japan, China and Southeast Asia, where they can be found on the decaying wood of deciduous trees. The mushrooms are particularly associated with the shii tree, a type of oak, and this is reflected in their name: 'shii' combined with the Japanese word for mushroom, 'take'. Other types of tree on which shiitake mushrooms can be found include chestnut, maple, beech, sawtooth oak, sweetgum, poplar, hornbeam, ironwood and mulberry.
Before the cultivation of shiitake mushrooms began, people would gather them from decaying forest trees. The earliest written record of shiitake cultivation is from 1209, during the Song dynasty in China. However, it is believed that the mushrooms were first cultivated in China between 1000 and 1100 AD. The Japanese also began cultivating shiitake mushrooms using traditional methods, which have remained largely unchanged for centuries. This involved cutting down shii trees and placing the logs near trees that were already growing shiitake or contained shiitake spores. Over time, people discovered that placing cut tsuburajii logs in areas where shiitake mushrooms grew would also cause the mushrooms to grow on the logs.
The method of cultivating shiitake mushrooms on logs is still used today, both by large-scale industrial farms and small-scale farmers. However, industrial farms often use cheaper and quicker methods, such as growing shiitake on bags of sterilised sawdust, wheat or rice bran. Commercial production of shiitake mushrooms began in the 1930s, and they are now cultivated worldwide, contributing about 25% of the total yearly production of mushrooms.
Shiitake mushrooms grow in the spring or fall, when temperatures are moderate, conditions are moist, and more light penetrates the forest canopy. The mushrooms only begin growing when the temperature, moisture and surrounding nutrients are perfect. The growth of shiitake mushrooms occurs in three phases: fruiting, harvesting and storage. Logs are ready to fruit when the shiitake has colonized the outer cylinder of available sapwood, which usually takes between six and 24 months. The fruiting body is the part of the shiitake that is harvested and eaten.
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Shiitake in East Asian cuisine
Shiitake mushrooms are native to East Asia and are now the second most widely cultivated mushrooms in the world, making up about 25% of all cultivated mushrooms globally. They are widely used in East Asian cuisine and have been for centuries. The earliest written record of shiitake cultivation is from 1209, during the Song dynasty in China, making them the oldest known cultivated mushroom. The name shiitake comes from the Japanese 'shii', the name of the tree it grew on, and 'take', meaning mushroom.
In China, shiitake mushrooms 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 steamed and simmered dishes. The Japanese traditionally cultivated the mushroom by cutting down shii trees (a type of oak) with axes and placing the logs by trees that were already growing shiitake or contained shiitake spores. The mushrooms take a long time to grow, and it can take over two years for them to begin to emerge. They are also grown on sterilised sawdust, which is a faster method of production.
Shiitake mushrooms are now cultivated worldwide, often on artificial substrates or hardwood logs, and are valued for their health benefits, culinary uses, and reputed medicinal qualities. They are a good source of dietary minerals and produce vitamin D2 upon exposure to UVB rays. They are also grown by farmers seeking to make their forest land more productive.
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Frequently asked questions
Shiitake mushrooms are native to East Asia, where they grow naturally in the forests of Japan on the rotting wood of hardwood trees.
Shiitake mushrooms are the second most widely cultivated mushrooms in the world, after white button mushrooms. They are also known as "sawtooth oak mushrooms", "black forest mushrooms", "black mushrooms", "golden oak mushrooms", or "oakwood mushrooms".
The earliest written record of shiitake cultivation is from 1209 during the Song dynasty in China. The Japanese later cultivated the mushroom by cutting down shii trees and placing the logs near trees that were already growing shiitake. Commercial production of shiitake mushrooms began in the 1930s.
Shiitake mushrooms are typically cultivated in conditions similar to their natural environment, on artificial substrates or hardwood logs, such as oak. In Japan, farmers use "log cultivation methods" by inserting shiitake spawn into holes drilled in logs.
Shiitake mushrooms are widely used in East and Southeast Asian cuisines, especially in Chinese and Japanese dishes. They are also known for their health and medicinal benefits.
